CN105533614A - Edible fungus seasoning liquid production method by using edible fungus waste as raw material - Google Patents
Edible fungus seasoning liquid production method by using edible fungus waste as raw material Download PDFInfo
- Publication number
- CN105533614A CN105533614A CN201511001841.5A CN201511001841A CN105533614A CN 105533614 A CN105533614 A CN 105533614A CN 201511001841 A CN201511001841 A CN 201511001841A CN 105533614 A CN105533614 A CN 105533614A
- Authority
- CN
- China
- Prior art keywords
- edible
- water
- mushroom
- leaching liquor
- edible mushroom
- 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.)
- Granted
Links
Abstract
The present invention discloses an edible fungus seasoning liquid production method by using edible fungus waste as a raw material. The viscous edible fungus seasoning liquid with a mellow edible fungus characteristic flavor and is characterized in by using the edible fungus waste as a raw material and being produced by cleaning, water emulsion, extraction, filtration, vacuum concentration, homogenization, sterilization, filling and sealing, inverted bottle sterilization and cooling, casing label marking, code spraying, and encasement. The seasoning liquid can be used as a seasoning go with oil-fried, fried, stir-fried, and blended meals, and can also be blended into a cup of edible fungus soup with a delicious flavor by a direct addition of water. The edible fungus seasoning liquid can be subjected to a large-scale industrial production. The produced edible fungus seasoning liquid can be stored at room temperature, and conduct circulation and sales.
Description
Technical field:
The present invention relates to a kind of method taking edible fungi leftovers as raw material and produce edible mushroom seasoning liquid, belong to food processing technology field.
Background technology
Edible mushroom is can by the class macro fungi eaten.Edible fungi nutrition enriches, protein and trace element (zinc, titanium, selenium) content very abundant, especially eight seed amino acids of needed by human contained by edible mushroom and the composition such as polysaccharide, adenosine, to enhancing human body physiological function and physique, improving immunity has obvious effect.Simultaneously in edible mushroom containing bioactivator as macromolecule polysaccharide, β-glucose and RNA complex, natural organic germanium, nucleic acid degradation product, cAMP and triterpene compound etc., to safeguarding that health has important value, be the optimal modern health food of a class.Edible mushroom has anticancer, antibacterial, antivirus action, the effects such as tool is hypotensive, reducing blood lipid, antithrombotic, anti-arrhythmia, cardiac stimulant, there is stomach invigorating simultaneously, aid digestion, relieving cough and asthma, cholagogic protects the liver, defaecation diuresis, immunoregulation effect.Edible mushroom plays an increasingly important role in daily life, occupies more and more important ratio in the diet.
At present, the processing of edible mushroom is also flourish, and in Edible mushroom processing process, the raw material that some variable colors, short and small, withered, bacterium pin etc. are not suitable for processing all will be discarded as leftover bits and pieces, and sometimes, leftover bits and pieces accounts for 1/3 of raw material total amount.Discarding of leftover bits and pieces, not only causes the waste of resource, and contaminated environment.Therefore the comprehensive utilization of edible fungi leftovers is Edible mushroom processing field matter of utmost importance urgently to be resolved hurrily.Leftover bits and pieces, have because of impurity, as bacterium pin silt should not utilize too much, and other variable color, short and small, withered raw material, just should not utilize because appearance luster is bad.These leftover bits and pieces, its flavour nutrient composition is identical with high-quality edible mushroom, for the Product processing not retaining thalline original form, is be suitable for use completely.
Simultaneously, existing with edible mushroom (leftover bits and pieces) for raw material is produced in the technique of edible mushroom seasoning liquid, mostly adopt the processing modes such as lixiviate, filtration, Vacuum Concentration to extract nutrition in edible mushroom (leftover bits and pieces) and flavor components to edible mushroom (leftover bits and pieces).But existing above-mentioned technique then has the following disadvantages: its extraction process complexity, edible fungi oil dissolubility flavor nutrition composition leaching rate and leaching velocity are all lower, and the distinctive taste smell of edible mushroom is not given prominence to.
Summary of the invention
In view of above-mentioned weak point, the object of the invention is to, provide a kind of edible mushroom (leftover bits and pieces) oil-soluble flavor nutrition composition leaching rate and leaching velocity fast and the distinctive taste smell of edible mushroom gives prominence to take edible fungi leftovers as the method that edible mushroom seasoning liquid produced by raw material.
In order to achieve the above object, present invention employs following technical scheme:
Be directed to edible fungi oil dissolubility flavor nutrition composition leaching rate and leaching velocity in current extraction process all lower, the distinctive taste smell of edible mushroom not distinct issues, applicant has specially done following research:
Applicant is in conjunction with this area general knowledge, the quality of following technique is evaluated by taste odor gradings method, through facts have proved, grow in odor gradings result, "+" is more, then show that edible fungi oil dissolubility flavor nutrition composition leaching rate and leaching velocity are faster under the same conditions, meanwhile, the distinctive local flavor of edible mushroom is better.
Leach extraction method:
Getting leaching liquor (this leaching liquor can be clear water, clear water+1% rapeseed oil or clear water+1% rapeseed oil+0.1% mono-fatty acid glyceride) squeezes in pot for solvent extraction, adds edible fungi leftovers by the solid-liquid ratio of 1: 10 ~ 1: 15; Extracting condition is extract 30 ~ 60min at 85 ~ 95 DEG C of circulation stirrings; Obtain edible fungi leftovers just leaching liquor; First filtered with cloth envelop collector by just leaching liquor obtained above, the aperture of filter bag is 0.8 ~ 5 μm; Use the hollow-fibre membrane essence filter of 0.15 ~ 0.45 μm again, the precipitation thoroughly in the first leaching liquor of removing; Finally obtain edible fungi leftovers leaching liquor; Carry out taste odor gradings.Evaluation mode and the results detailed in Table 1-table 6
Research 1(leaching liquor is clear water)
The taste smell result of table 1 clear water lixiviate different time (90 DEG C)
| Time | 15min | 30min | 45min | 60min | 75min | 90min |
| Grow odor gradings result | + | + | ++ | ++ | +++ | +++ |
The taste odor gradings result of table 2 clear water lixiviate under different temperatures (60min)
| Time | 50℃ | 60℃ | 70℃ | 80℃ | 90℃ | Boiling water |
| Grow odor gradings result | + | + | ++ | ++ | ++ | +++ |
Research 2(leaching liquor is clear water+1% rapeseed oil)
The taste odor gradings result of 1% rapeseed oil lixiviate different time (90 DEG C) is added in table 3 clear water
| Time | 15min | 30min | 45min | 50min | 60min | 90min |
| Grow odor gradings result | + | ++ | ++ | +++ | ++++ | ++++ |
The taste odor gradings result of 1% rapeseed oil lixiviate under different temperatures (60min) is added in table 4 clear water
| Time | 50℃ | 60℃ | 70℃ | 80℃ | 90℃ | Boiling water |
| Grow odor gradings result | + | ++ | +++ | +++ | ++++ | ++++ |
Research 3(leaching liquor is clear water+1% rapeseed oil+0.1% mono-fatty acid glyceride)
After adding 1% rapeseed oil and 0.1% mono-fatty acid glyceride emulsification in table 5 clear water, the taste odor gradings result of lixiviate different time (90 DEG C)
| Time | 15min | 30min | 45min | 60min | 75min | 90min |
| Grow odor gradings result | +++ | ++++ | ++++ | +++++ | +++++ | +++++ |
After adding 1% rapeseed oil and 0.1% mono-fatty acid glyceride emulsification in table 6 clear water, the taste odor gradings result of lixiviate under different temperatures (60min)
| Time | 50℃ | 60℃ | 70℃ | 80℃ | 90℃ | Boiling water |
| Grow odor gradings result | +++ | ++++ | ++++ | ++++ | +++++ | +++++ |
From table 1-table 6, when leaching liquor is only clear water, the effect of " +++ " be reached, lixiviate 75 minutes at least needing 90 DEG C; When leaching liquor is clear water+1% rapeseed oil, at 90 DEG C, lixiviate just reaches the effect of " +++ " for 50 minutes; And when leaching liquor is clear water+1% rapeseed oil+0.1% mono-fatty acid glyceride, at 90 DEG C, lixiviate just reaches the effect of " ++++" for 30 minutes; At 60 DEG C, lixiviate just reaches the effect of " ++++" for 60 minutes.
In above-mentioned research process, 1% rapeseed oil soybean oil, peanut oil, corn oil substitute by applicant, and mono-fatty acid glyceride phosphatide, diglycerine fatty acid ester are substituted, and its result of study there is no significant difference, therefore do not do deposited stating at this.
In sum, concrete scheme of the present invention is:
Take edible fungi leftovers as the edible mushroom seasoning liquid that raw material is produced, count by weight ratio, this edible mushroom seasoning liquid is made up of following raw material:
Edible fungi leftovers leaching liquor 50 ~ 90 parts
Edible mushroom leaching liquor 10 ~ 50 parts
Thickener 0.1 ~ 1.0 part
White granulated sugar 3 ~ 8 parts
Edible salt 8 ~ 12 parts
Monosodium glutamate 0.2 ~ 0.5 part
I+G0.02 ~ 0.05 part
Citric acid 0.02 ~ 0.05 part
Sweetener 0.005 ~ 0.05 part
Potassium sorbate 0.01 ~ 0.03 part
Water is appropriate.
Described edible fungi leftovers leaching liquor is obtained by following preparation method:
(1) clean
Edible fungi leftovers is soaked 1.0 ~ 2.0h, then drops into pressure pulse cleaning in pressure pulse cleaning pond, finally pull out edible mushroom centrifugal dehydration with centrifuge;
(2) water emulsification
In emulsion tank, add a certain amount of water, then add the edible oil accounting for water quality 0.5% ~ 5.0% and the emulsifying agent accounting for water quality 0.05% ~ 0.5%, then stir, make the abundant mixing and emulsifying of profit, obtain emulsified water;
(3) lixiviate
Squeeze in pot for solvent extraction by above-mentioned emulsified water, the solid-liquid ratio by 1: 10 ~ 1: 15 adds the edible fungi leftovers after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 30 ~ 60min at 85 ~ 95 DEG C of circulation stirrings;
(4) filter
First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 0.8 ~ 5 μm; Then the hollow-fibre membrane essence filter of 0.15 ~ 0.45 μm is used again, the precipitation thoroughly in removing edible mushroom leaching liquor; Obtain edible fungi leftovers leaching liquor.
Described edible mushroom leaching liquor is obtained by following preparation method:
(1) water emulsification
In emulsion tank, add a certain amount of water, then add the edible oil accounting for water quality 0.5% ~ 5.0% and the emulsifying agent accounting for water quality 0.05% ~ 0.5%, then stir, make the abundant mixing and emulsifying of profit, obtain emulsified water;
(2) broken
Get dry mushroom grinds, or by for subsequent use for the fragmentation of fresh food bacterium;
(3) lixiviate
By powder of edible fungus by 1: 20 ~ 1: 30 solid-liquid ratio add in above-mentioned emulsified water and carry out immersion 0.5 ~ 1.0h; Or by the edible mushroom of fresh fragmentation by 1: 5 ~ 1: 10 solid-liquid ratio add in above-mentioned emulsified water; Then refine through colloid mill, finally squeeze in pot for solvent extraction and extract 20 ~ 40min in 85 ~ 95 DEG C of circulation stirrings; Obtain edible mushroom leaching liquor.
Described thickener is one or more in hydroxypropul starch, guar gum, pectin, sodium alginate, carragheen, xanthans, gelatin.
Described sweetener is one or more in honey element, Sucralose, Aspartame, maltitol, acesulfame potassium, xylitol, saccharin sodium.
A kind of production method with edible fungi leftovers being edible mushroom seasoning liquid produced by raw material comprises the following steps:
(1) clean
Edible fungi leftovers is soaked 1.0 ~ 2.0h, then drops into pressure pulse cleaning in pressure pulse cleaning pond, finally pull out edible mushroom centrifugal dehydration with centrifuge;
(2) water emulsification
In emulsion tank, add a certain amount of water, then add the edible oil accounting for water quality 0.5% ~ 5.0% and the emulsifying agent accounting for water quality 0.05% ~ 0.5%, then stir, make the abundant mixing and emulsifying of profit, obtain emulsified water;
(3) lixiviate
Squeeze in pot for solvent extraction by above-mentioned emulsified water, the solid-liquid ratio by 1: 10 ~ 1: 15 adds the edible fungi leftovers after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 30 ~ 60min at 85 ~ 95 DEG C of circulation stirrings;
(4) filter
First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 0.8 ~ 5 μm; Then the hollow-fibre membrane essence filter of 0.15 ~ 0.45 μm is used again, the precipitation thoroughly in removing edible mushroom leaching liquor; Obtain edible fungi leftovers leaching liquor;
(5) broken
Get dry mushroom grinds, or by for subsequent use for the fragmentation of fresh food bacterium;
(6) secondary lixiviate
By powder of edible fungus by 1: 20 ~ 1: 30 solid-liquid ratio add in above-mentioned emulsified water and carry out immersion 0.5 ~ 1.0h; Or by the edible mushroom of fresh fragmentation by 1: 5 ~ 1: 10 solid-liquid ratio add in above-mentioned emulsified water; Then refine through colloid mill, finally squeeze in pot for solvent extraction and extract 20 ~ 40min in 85 ~ 95 DEG C of circulation stirrings; Obtain edible mushroom leaching liquor;
(7) Vacuum Concentration
By edible fungi leftovers leaching liquor 50 ~ 90 parts, vacuum concentration pot squeezed into by edible mushroom leaching liquor 10 ~ 50 parts, and under 0.1MPa vacuum, at 50 ~ 65 DEG C, Vacuum Concentration 3 ~ 6h, obtains concentrate, squeezes in material-compound tank;
(8) prepare burden
In 100 portions of concentrates, 0.1 ~ 1.0 part of thickener water in advance soaked, heating is dissolved, and crosses 100 order filter clothes while hot, squeezes into material-compound tank; 3 ~ 8 portions of white granulated sugars, 8 ~ 12 parts of edible salts, 0.2 ~ 0.5 part of monosodium glutamate, 0.02 ~ 0.05 part of I+G, 0.02 ~ 0.05 part of citric acid, 0.005 ~ 0.05 part of sweetener and 0.01 ~ 0.03 part of potassium sorbate are added to the water dissolving, filter, squeeze into material-compound tank, add water and be settled to 150 parts, stir;
(9) homogeneous
Feed liquid in material-compound tank after 10 ~ 20MPa pressure homogeneous again through 40 ~ 60MPa pressure homogeneous;
(10) sterilization
The edible mushroom seasoning liquid of above-mentioned homogeneous adopts high-temperature instantaneous sterilization method to carry out sterilization;
(11) filling and sealing
After sterilization, adopt full-automatic heat bottle placer to carry out filling, capping, filling temperature is 85 ~ 92 DEG C, filling employing high temperature resistance polyester plastic bottle;
(12) sterilization of falling bottle and cooling
Through the carrier chain of falling bottle, re-pasteurization is carried out to bottleneck and bottle cap after spiral cover; Room temperature is cooled to through spraying cooling room; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product;
(13) cover mark coding
After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to bottle, then adopt Full automatic bottle cap imprinter to stamp the date of manufacture on bottle cap;
(14) case
Pack with manual type or automatic packing machine, warehouse-in is finished product.
Described edible mushroom is one or several in mushroom, sliding mushroom, bolete, matsutake, agrocybe, coprinus comatus, pleurotus eryngii, straw mushroom, Hericium erinaceus.
Described edible oil is one or several in rapeseed oil, soybean oil, peanut oil, corn oil.
Described emulsifying agent is one or several in phosphatide, mono-fatty acid glyceride, diglycerine fatty acid ester.
Described high-temperature instantaneous sterilization method is that (93 ± 2) DEG C keep 20 ~ 25s, or 120 DEG C keep 3 ~ 10s.
The object of the invention is for the discarded object in existing Edible Fungi process: the problem of complex utilization of edible fungi leftovers and the production method of a kind of edible mushroom seasoning liquid provided, be characterized in taking edible fungi leftovers as raw material, the one produced through cleaning, water emulsification, lixiviate, filtration, Vacuum Concentration, batching, homogeneous, sterilization, filling and sealing, the sterilization of falling bottle and cooling, the coding of cover mark, vanning technique has the thick edible mushroom seasoning liquid of strong edible mushroom characteristic flavor on basis.The method energy large-scale industrial production, produces the edible mushroom seasoning liquid obtained, can preserve at normal temperatures, circulate and sell.
The present invention has the following advantages:
1 adopts edible fungi leftovers as the raw material of baste, and local flavor, the nutritive effect composition of leftover bits and pieces are very nearly the same with high-quality Leaf-feeding insects, can substitute high-quality edible mushroom production baste completely.This not only realizes the comprehensive utilization of raw material, improves added value of product, and can reduce the discharge of discarded object in Edible Fungi, realize cleanly production.
2 adopt the method for pressure pulse cleaning and centrifugal dehydration to clean.In edible fungi leftovers application, maximum problem is that to carry silt secretly in the positions such as bacterium pin more, is mixed into product, and can form precipitation affects product quality.Therefore the silt of leftover bits and pieces is removed is the key of cleaning.Adopt immersion, pressure pulse cleaning and centrifugal mode, leftover bits and pieces is fully absorbed water swollen, silt is exposed, then in the stirring in bubbling pond, collision, silt is separated with thalline, finally by centrifugal mode, endobacillary muddy water is removed, such processing mode, effectively to clean leftover bits and pieces, particularly removes silt.
3 adopt emulsified water lixiviate edible mushroom, edible oil is added leaching liquor, add emulsifying agent again and carry out emulsification, oil molecule is made to be dispersed in continuous phase water, increase the contact surface of flavor components and edible oil, effectively can improve leaching rate and the leaching velocity of oil-soluble flavor nutrition composition, improve the concentration of leaching liquor, strengthen the distinctive local flavor of product.
4 adopt the mode of filter cloth, cloth bag and hollow-fibre membrane classified filtering to filter leftover bits and pieces leaching liquor.For avoiding the impact of leftover bits and pieces silt, leaching process aperture is the Bag filter of 0.8 ~ 5 μm, then uses the hollow-fibre membrane essence filter of 0.15 ~ 0.45 μm, has so both ensured to retain its flavor nutrition composition to greatest extent, effectively filter again the impact that silt may bring, ensure product quality.
Be aided with high-quality edible mushroom leaching liquor in 5 edible fungi leftovers leaching liquors, because of after edible thalline lixiviate without filter process, directly the concentration of increase baste, improves again the flavor components content of edible mushroom, improves the quality of products.
6 adopt vacuum condition to concentrate, and have both accelerated concentrated speed, have shortened the heat treated time, reduce temperature again, reduce heat treatment to the destruction of heat-sensitive substance, improve the quality of products.
7 products are the thick slurry with strong edible mushroom peculiar taste, and edible way can be used as condiment of going with rice or bread, for decocting, exploding, fry, botargo etc., and the edible fungus soup of the furnishing one glass of local flavor deliciousness that also can directly add water.
The product that 8 these production technologies are produced, can preserve at normal temperatures, circulates and sell, can be used for industrialized production.
Detailed description of the invention
Embodiment 1
Edodes leftovers is soaked 1.0h, cleans up in pressure pulse cleaning pond, pull out with centrifuge dewatering; In emulsion tank, add a certain amount of water, add the peanut oil accounting for water quality 0.5% and the mono-fatty acid glyceride accounting for water quality 0.1% in water, by high-shear emulsifying head stirring and emulsifying, obtain emulsified water; Squeezed into by emulsified water in pot for solvent extraction, the solid-liquid ratio by 1: 15 adds the edodes leftovers after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 30min at 90 DEG C of circulation stirrings; First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 5 μm; Again with the hollow-fibre membrane essence filter of 0.45 μm, the precipitation thoroughly in removing mushroom leaching liquor; Obtain edodes leftovers leaching liquor; By high-quality dried thin mushroom grinds, by mushroom powder by 1: 20 solid-liquid ratio add in above-mentioned emulsified water and carry out immersion 1h, then refine through colloid mill, finally squeeze into and extract 35min in 90 DEG C of circulation stirrings in pot for solvent extraction and obtain mushroom leaching liquor; By edodes leftovers leaching liquor 50 parts, vacuum concentration pot squeezed into by mushroom leaching liquor 50 parts, and under 0.1MPa vacuum, at 55 DEG C, Vacuum Concentration 6h, obtains concentrate, squeezed into by concentrate in high-shear emulsifying material-compound tank; In 100 portions of concentrates, 0.1 part of guar gum water in advance soaked, heating is dissolved, and crosses 100 order filter clothes while hot, squeezes into material-compound tank; 3 portions of white granulated sugars, 8 parts of edible salts, 0.2 part of monosodium glutamate, 0.02 part of I+G, 0.02 part of citric acid, 0.005 part of Sucralose and 0.01 part of potassium sorbate are added to the water dissolving, filter, squeeze into material-compound tank; Add water and be settled to 150 parts, stir; Feed liquid in material-compound tank is respectively through 10MPa pressure homogeneous and 40MPa pressure homogeneous; The mushroom baste of homogeneous adopts 93 DEG C to keep 22s to carry out sterilization; After sterilization, adopt full-automatic heat bottle placer to carry out filling, capping, filling temperature is 85 DEG C, filling employing high temperature resistance polyester plastic bottle; Through the carrier chain of falling bottle, re-pasteurization is carried out to bottleneck and bottle cap after spiral cover; Room temperature is cooled to through spraying cooling room; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to bottle, then adopt Full automatic bottle cap imprinter to stamp the date of manufacture on bottle cap; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Embodiment 2
Bolete leftover bits and pieces is soaked 2.0h, cleans up in pressure pulse cleaning pond, pull out with centrifuge dewatering; In emulsion tank, add a certain amount of water, add the corn oil accounting for water quality 2.5% and the phosphatide accounting for water quality 0.25% in water, by high-shear emulsifying head stirring and emulsifying, obtain emulsified water; Squeezed into by emulsified water in pot for solvent extraction, the solid-liquid ratio by 1: 14 adds the bolete leftover bits and pieces after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 30min at 95 DEG C of circulation stirrings; First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 0.8 μm; Again with the hollow-fibre membrane essence filter of 0.15 μm, the precipitation thoroughly in removing bolete leaching liquor; Obtain bolete leftover bits and pieces leaching liquor; Fresh beef liver bacterium is broken, and the solid-liquid ratio by 1: 15 adds in above-mentioned emulsified water, then refines through colloid mill, finally squeezes in pot for solvent extraction and obtains bolete leaching liquor in 85 DEG C of circulation stirrings extraction 40min; By bolete leftover bits and pieces leaching liquor 90 parts, vacuum concentration pot squeezed into by bolete leaching liquor 10 parts, and under 0.1MPa vacuum, at 65 DEG C, Vacuum Concentration 3h, obtains concentrate, squeezed into by concentrate in high-shear emulsifying material-compound tank; In 100 portions of concentrates, 0.5 part of pectin water in advance soaked, heating is dissolved, and crosses 100 order filter clothes while hot, squeezes into material-compound tank; 8 portions of white granulated sugars, 12 parts of edible salts, 0.5 part of monosodium glutamate, 0.05 part of I+G, 0.05 part of citric acid, 0.02 part of acesulfame potassium and 0.03 part of potassium sorbate are added to the water dissolving, filter, squeeze into material-compound tank; Add water and be settled to 150 parts, stir; Feed liquid in material-compound tank is respectively through 20MPa pressure homogeneous and 60MPa pressure homogeneous; The bolete baste of homogeneous adopts 120 DEG C to keep 5s to carry out sterilization; After sterilization, adopt full-automatic heat bottle placer to carry out filling, capping, filling temperature is 92 DEG C, filling employing high temperature resistance polyester plastic bottle; Through the carrier chain of falling bottle, re-pasteurization is carried out to bottleneck and bottle cap after spiral cover; Room temperature is cooled to through spraying cooling room; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to bottle, then adopt Full automatic bottle cap imprinter to stamp the date of manufacture on bottle cap; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Embodiment 3
Agrocybe leftover bits and pieces is soaked 1.5h, cleans up in pressure pulse cleaning pond, pull out with centrifuge dewatering; In emulsion tank, add a certain amount of water, add the rapeseed oil accounting for water quality 5.0% and the diacylglycerol accounting for water quality 0.5% in water, by high-shear emulsifying head stirring and emulsifying, obtain emulsified water; Squeezed into by emulsified water in pot for solvent extraction, the solid-liquid ratio by 1: 12 adds the agrocybe leftover bits and pieces after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 50min at 85 DEG C of circulation stirrings; First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 2 μm; Again with the hollow-fibre membrane essence filter of 0.22 μm, the precipitation thoroughly in removing agrocybe leaching liquor; Obtain agrocybe leftover bits and pieces leaching liquor; By dry for high-quality agrocybe grinds, by agrocybe powder by 1: 30 solid-liquid ratio add in above-mentioned emulsified water and carry out immersion 0.5h, then refine through colloid mill, finally squeeze into and extract 20min in 95 DEG C of circulation stirrings in pot for solvent extraction and obtain agrocybe leaching liquor; By agrocybe leftover bits and pieces leaching liquor 70 parts, vacuum concentration pot squeezed into by agrocybe leaching liquor 30 parts, and under 0.1MPa vacuum, at 60 DEG C, Vacuum Concentration 4h, obtains concentrate, squeezed into by concentrate in high-shear emulsifying material-compound tank; In 100 portions of concentrates, 1.0 parts of hydroxypropul starch water in advance soaked, heating is dissolved, and crosses 100 order filter clothes while hot, squeezes into material-compound tank; 5 portions of white granulated sugars, 10 parts of edible salts, 0.4 part of monosodium glutamate, 0.04 part of I+G, 0.03 part of citric acid, 0.05 part of xylitol and 0.02 part of potassium sorbate are added to the water dissolving, filter, squeeze into material-compound tank; Add water and be settled to 150 parts, stir; Feed liquid in material-compound tank is respectively through 15MPa pressure homogeneous and 45MPa pressure homogeneous; The agrocybe baste of homogeneous adopts 120 DEG C to keep 3s to carry out sterilization; After sterilization, adopt full-automatic heat bottle placer to carry out filling, capping, filling temperature is 90 DEG C, filling employing high temperature resistance polyester plastic bottle; Through the carrier chain of falling bottle, re-pasteurization is carried out to bottleneck and bottle cap after spiral cover; Room temperature is cooled to through spraying cooling room; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to bottle, then adopt Full automatic bottle cap imprinter to stamp the date of manufacture on bottle cap; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Embodiment 4
Coprinus comatus leftover bits and pieces is soaked 2.0h, cleans up in pressure pulse cleaning pond, pull out with centrifuge dewatering; In emulsion tank, add a certain amount of water, add the soybean oil that accounts for water quality 1.5% in water and account for the mono-fatty acid glyceride of water quality 00.1% and the diacylglycerol of 0.15%, by high-shear emulsifying head stirring and emulsifying, obtaining emulsified water; Squeezed into by emulsified water in pot for solvent extraction, the solid-liquid ratio by 1: 11 adds the coprinus comatus leftover bits and pieces after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 45min at 88 DEG C of circulation stirrings; First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 5 μm; Again with the hollow-fibre membrane essence filter of 0.22 μm, the precipitation thoroughly in removing Coprinus extract; Obtain coprinus comatus leftover bits and pieces leaching liquor; By for subsequent use for fresh coprinus comatus fragmentation, by the coprinus comatus of fresh fragmentation by 1: 10 solid-liquid ratio add in above-mentioned emulsified water; Then refine through colloid mill, finally squeeze in pot for solvent extraction and obtain Coprinus extract in 88 DEG C of circulation stirrings extraction 30min; By coprinus comatus leftover bits and pieces leaching liquor 60 parts, Coprinus extract 40 parts squeezes into vacuum concentration pot, and under 0.1MPa vacuum, at 55 DEG C, Vacuum Concentration 4h, obtains concentrate, squeezes in high-shear emulsifying material-compound tank; In 100 portions of concentrates, 0.2 part of gelatin and 0.2 part of hydroxypropul starch water in advance are soaked, heating is dissolved, and crosses 100 order filter clothes while hot, squeezes into material-compound tank; 6 portions of white granulated sugars, 9 parts of edible salts, 0.3 part of monosodium glutamate, 0.03 part of I+G, 0.03 part of citric acid, 0.03 part of honey element and 0.02 part of potassium sorbate are added to the water dissolving, filter, squeeze into material-compound tank; Add water and be settled to 150 parts, stir; Feed liquid in material-compound tank is respectively through 15MPa pressure homogeneous and 40MPa pressure homogeneous; The coprinus comatus baste of homogeneous adopts 95 DEG C to keep 20s to carry out sterilization; After sterilization, adopt full-automatic heat bottle placer to carry out filling, capping, filling temperature is 88 DEG C, filling employing high temperature resistance polyester plastic bottle; Through the carrier chain of falling bottle, re-pasteurization is carried out to bottleneck and bottle cap after spiral cover; Room temperature is cooled to through spraying cooling room; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to bottle, then adopt Full automatic bottle cap imprinter to stamp the date of manufacture on bottle cap; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Embodiment 5
Straw mushroom leftover bits and pieces is soaked 1.0h, cleans up in pressure pulse cleaning pond, pull out with centrifuge dewatering; In emulsion tank, add a certain amount of water, add in water and account for the soybean oil of water quality 0.5%, the rapeseed oil of 1.5% and account for the mono-fatty acid glyceride of water quality 0.15% and the phosphatide of 0.05%, by high-shear emulsifying head stirring and emulsifying, obtain emulsified water; Squeezed into by emulsified water in pot for solvent extraction, the solid-liquid ratio by 1: 10 adds the straw mushroom leftover bits and pieces after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 40min at 90 DEG C of circulation stirrings; First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 0.8 μm; Again with the hollow-fibre membrane essence filter of 0.15 μm, the precipitation thoroughly in removing straw mushroom leaching liquor; Obtain straw mushroom leftover bits and pieces leaching liquor; By standby for new fresh mushroom fragmentation, by the mushroom of fresh fragmentation by 1: 8 solid-liquid ratio add above-mentioned emulsified water, then refine through colloid mill, finally squeeze into and extract 40min in 90 DEG C of circulation stirrings in pot for solvent extraction and obtain mushroom leaching liquor; By straw mushroom leftover bits and pieces leaching liquor 50 parts, vacuum concentration pot squeezed into by mushroom leaching liquor 50 parts, and under 0.1MPa vacuum, at 50 DEG C, Vacuum Concentration 5h, obtains concentrate, squeezes in high-shear emulsifying material-compound tank; In 100 portions of concentrates, 0.4 part of xanthans water in advance soaked, heating is dissolved, and crosses 100 order filter clothes while hot, squeezes into material-compound tank; 4 portions of white granulated sugars, 10 parts of edible salts, 0.35 part of monosodium glutamate, 0.03 part of I+G, 0.03 part of citric acid, 0.005 part of Aspartame, 0.01 part of maltitol and 0.01 part of potassium sorbate are added to the water dissolving, filter, squeeze into material-compound tank; Add water and be settled to 150 parts, stir; Feed liquid in material-compound tank is respectively through 15MPa pressure homogeneous and 50MPa pressure homogeneous; The edible mushroom seasoning liquid of homogeneous adopts 91 DEG C to keep 25s to carry out sterilization; After sterilization, adopt full-automatic heat bottle placer to carry out filling, capping, filling temperature is 90 DEG C, filling employing high temperature resistance polyester plastic bottle; Through the carrier chain of falling bottle, re-pasteurization is carried out to bottleneck and bottle cap after spiral cover; Room temperature is cooled to through spraying cooling room; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product; After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to bottle, then adopt Full automatic bottle cap imprinter to stamp the date of manufacture on bottle cap; Pack with manual type or automatic packing machine, warehouse-in is finished product.
Claims (9)
1. be the edible mushroom seasoning liquid that raw material is produced with edible fungi leftovers, it is characterized in that: count by weight ratio, described edible mushroom seasoning liquid is made up of following raw material:
Edible fungi leftovers leaching liquor 50 ~ 90 parts
Edible mushroom leaching liquor 10 ~ 50 parts
Thickener 0.1 ~ 1 part
White granulated sugar 3 ~ 8 parts
Edible salt 8 ~ 12 parts
Monosodium glutamate 0.2 ~ 0.5 part
I+G0.02 ~ 0.05 part
Citric acid 0.02 ~ 0.05 part
Sweetener 0.005 ~ 0.05 part
Potassium sorbate 0.01 ~ 0.03 part
Water is appropriate.
2. edible mushroom seasoning liquid according to claim 1, is characterized in that: described edible fungi leftovers leaching liquor is obtained by following preparation method:
(1) clean
Edible fungi leftovers is soaked 1.0 ~ 2.0h, then drops into pressure pulse cleaning in pressure pulse cleaning pond, finally pull out edible mushroom centrifugal dehydration with centrifuge;
(2) water emulsification
In emulsion tank, add a certain amount of water, then add the edible oil accounting for water quality 0.5% ~ 5.0% and the emulsifying agent accounting for water quality 0.05% ~ 0.5%, then stir, make the abundant mixing and emulsifying of profit, obtain emulsified water;
(3) lixiviate
Squeeze in pot for solvent extraction by above-mentioned emulsified water, the solid-liquid ratio by 1: 10 ~ 1: 15 adds the edible fungi leftovers after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 30 ~ 60min at 85 ~ 95 DEG C of circulation stirrings;
(4) filter
First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 0.8 ~ 5 μm; Then the hollow-fibre membrane essence filter of 0.15 ~ 0.45 μm is used again, the precipitation thoroughly in removing edible mushroom leaching liquor; Obtain edible fungi leftovers leaching liquor.
3. edible mushroom seasoning liquid according to claim 1, is characterized in that: described edible mushroom leaching liquor is obtained by following preparation method:
(1) water emulsification
In emulsion tank, add a certain amount of water, then add the edible oil accounting for water quality 0.5% ~ 5.0% and the emulsifying agent accounting for water quality 0.05% ~ 0.5%, then stir, make the abundant mixing and emulsifying of profit, obtain emulsified water;
(2) broken
Get dry mushroom grinds, or by for subsequent use for the fragmentation of fresh food bacterium;
(3) lixiviate
By powder of edible fungus by 1: 20 ~ 1: 30 solid-liquid ratio add in above-mentioned emulsified water and carry out immersion 0.5 ~ 1.0h; Or by the edible mushroom of fresh fragmentation by 1: 5 ~ 1: 10 solid-liquid ratio add in above-mentioned emulsified water; Then refine through colloid mill, finally squeeze in pot for solvent extraction and extract 20 ~ 40min in 85 ~ 95 DEG C of circulation stirrings; Obtain edible mushroom leaching liquor.
4. edible mushroom seasoning liquid according to claim 1, is characterized in that: described thickener is one or more in hydroxypropul starch, guar gum, pectin, sodium alginate, carragheen, xanthans, gelatin.
5. edible mushroom seasoning liquid according to claim 1, is characterized in that: described sweetener is one or more in honey element, Sucralose, Aspartame, maltitol, acesulfame potassium, xylitol, saccharin sodium.
6. be a production method for the edible mushroom seasoning liquid that raw material is produced as claimed in claim 1 with edible fungi leftovers, it is characterized in that, this production method comprises the following steps:
(1) clean
Edible fungi leftovers is soaked 1.0 ~ 2.0h, then drops into pressure pulse cleaning in pressure pulse cleaning pond, finally pull out edible mushroom centrifugal dehydration with centrifuge;
(2) water emulsification
In emulsion tank, add a certain amount of water, then add the edible oil accounting for water quality 0.5% ~ 5.0% and the emulsifying agent accounting for water quality 0.05% ~ 0.5%, then stir, make the abundant mixing and emulsifying of profit, obtain emulsified water;
(3) lixiviate
Squeeze in pot for solvent extraction by above-mentioned emulsified water, the solid-liquid ratio by 1: 10 ~ 1: 15 adds the edible fungi leftovers after above-mentioned cleaning and dewatering and carries out lixiviate; Extracting condition is extract 30 ~ 60min at 85 ~ 95 DEG C of circulation stirrings;
(4) filter
First filtered with cloth envelop collector by leaching liquor obtained above, the aperture of cloth envelop collector is 0.8 ~ 5 μm; Then the hollow-fibre membrane essence filter of 0.15 ~ 0.45 μm is used again, the precipitation thoroughly in removing edible mushroom leaching liquor; Obtain edible fungi leftovers leaching liquor;
(5) broken
Get dry mushroom grinds, or by for subsequent use for the fragmentation of fresh food bacterium;
(6) secondary lixiviate
By powder of edible fungus by 1: 20 ~ 1: 30 solid-liquid ratio add in above-mentioned emulsified water and carry out immersion 0.5 ~ 1.0h; Or by the edible mushroom of fresh fragmentation by 1: 5 ~ 1: 10 solid-liquid ratio add in above-mentioned emulsified water; Then refine through colloid mill, finally squeeze in pot for solvent extraction and extract 20 ~ 40min in 85 ~ 95 DEG C of circulation stirrings; Obtain edible mushroom leaching liquor;
(7) Vacuum Concentration
By edible fungi leftovers leaching liquor 50 ~ 90 parts, vacuum concentration pot squeezed into by edible mushroom leaching liquor 10 ~ 50 parts, and under 0.1MPa vacuum, at 50 ~ 65 DEG C, Vacuum Concentration 3 ~ 6h, obtains concentrate, squeezes in material-compound tank;
(8) prepare burden
In 100 portions of concentrates, 0.1 ~ 1.0 part of thickener water in advance soaked, heating is dissolved, and crosses 100 order filter clothes while hot, squeezes into material-compound tank; 3 ~ 8 portions of white granulated sugars, 8 ~ 12 parts of edible salts, 0.2 ~ 0.5 part of monosodium glutamate, 0.02 ~ 0.05 part of I+G, 0.02 ~ 0.05 part of citric acid, 0.005 ~ 0.05 part of sweetener and 0.01 ~ 0.03 part of potassium sorbate are added to the water dissolving, filter, squeeze into material-compound tank, add water and be settled to 150 parts, stir;
(9) homogeneous
Feed liquid in material-compound tank after 10 ~ 20MPa pressure homogeneous again through 40 ~ 60MPa pressure homogeneous;
(10) sterilization
The edible mushroom seasoning liquid of above-mentioned homogeneous adopts high-temperature instantaneous sterilization method to carry out sterilization;
(11) filling and sealing
After sterilization, adopt full-automatic heat bottle placer to carry out filling, capping, filling temperature is 85 ~ 92 DEG C, filling employing high temperature resistance polyester plastic bottle;
(12) sterilization of falling bottle and cooling
Through the carrier chain of falling bottle, re-pasteurization is carried out to bottleneck and bottle cap after spiral cover; Room temperature is cooled to through spraying cooling room; Through powerful drying machine drying surface moisture; The enterprising portable lighter inspection of conveyer belt, rejects substandard product;
(13) cover mark coding
After lamp inspection, adopt automatic trademark plastering machine, contracting marking machine to carry out labeling, contracting mark to bottle, then adopt Full automatic bottle cap imprinter to stamp the date of manufacture on bottle cap;
(14) case
Pack with manual type or automatic packing machine, warehouse-in is finished product.
7. the edible mushroom seasoning liquid according to Claims 2 or 3, is characterized in that:
Described edible mushroom is one or several in mushroom, sliding mushroom, bolete, matsutake, agrocybe, coprinus comatus, pleurotus eryngii, straw mushroom, Hericium erinaceus; Described edible oil is one or several in rapeseed oil, soybean oil, peanut oil, corn oil; Described emulsifying agent is one or several in phosphatide, mono-fatty acid glyceride, diglycerine fatty acid ester.
8. the production method of edible mushroom seasoning liquid according to claim 6, is characterized in that: described edible mushroom is one or several in mushroom, sliding mushroom, bolete, matsutake, agrocybe, coprinus comatus, pleurotus eryngii, straw mushroom, Hericium erinaceus; Described edible oil is one or several in rapeseed oil, soybean oil, peanut oil, corn oil; Described emulsifying agent is one or several in phosphatide, mono-fatty acid glyceride, diglycerine fatty acid ester.
9. the production method of edible mushroom seasoning liquid according to claim 6, it is characterized in that described high-temperature instantaneous sterilization method keeps 20 ~ 25s for (93 ± 2) DEG C, or 120 DEG C keeps 3 ~ 10s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511001841.5A CN105533614B (en) | 2015-12-29 | 2015-12-29 | A kind of method that edible mushroom seasoning liquid is produced using edible fungi leftovers as raw material |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201511001841.5A CN105533614B (en) | 2015-12-29 | 2015-12-29 | A kind of method that edible mushroom seasoning liquid is produced using edible fungi leftovers as raw material |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105533614A true CN105533614A (en) | 2016-05-04 |
| CN105533614B CN105533614B (en) | 2018-06-15 |
Family
ID=55813611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201511001841.5A Active CN105533614B (en) | 2015-12-29 | 2015-12-29 | A kind of method that edible mushroom seasoning liquid is produced using edible fungi leftovers as raw material |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533614B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772145A (en) * | 2020-06-08 | 2020-10-16 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of white mushroom soup |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933598A (en) * | 2010-07-26 | 2011-01-05 | 中华全国供销合作总社南京野生植物综合利用研究院 | Meaty seasoning with edible fungi flavor and preparation method and application thereof |
| CN103461940A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Mushroom seasoning and preparation method thereof |
-
2015
- 2015-12-29 CN CN201511001841.5A patent/CN105533614B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933598A (en) * | 2010-07-26 | 2011-01-05 | 中华全国供销合作总社南京野生植物综合利用研究院 | Meaty seasoning with edible fungi flavor and preparation method and application thereof |
| CN103461940A (en) * | 2013-09-23 | 2013-12-25 | 天津春发生物科技集团有限公司 | Mushroom seasoning and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 刘惠宾: "利用下脚料生产香菇茶及方便汤料", 《食品科学》 * |
| 刘章武: "《果蔬资源开发与利用》", 30 September 2007 * |
| 向敏: "香菇柄速溶汤料的制法", 《中国农村科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772145A (en) * | 2020-06-08 | 2020-10-16 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of white mushroom soup |
| CN111772145B (en) * | 2020-06-08 | 2023-05-16 | 内蒙古草原汇香食品科技有限公司 | Preparation process and preparation device of white mushroom soup |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105533614B (en) | 2018-06-15 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103931839B (en) | A kind of clarification type sugar-free tartary-backwheat tea and production method thereof | |
| CN1781384A (en) | Donkey-hide gelatine paste and its preparing method | |
| CN1672595A (en) | Prepn of functional beverage containing effective components from natural product | |
| CN105707868A (en) | Processing method of aralia elate seem and artemisia integrifolia nutrition powder | |
| CN105454622A (en) | Production method of pea protein powder | |
| CN105533614B (en) | A kind of method that edible mushroom seasoning liquid is produced using edible fungi leftovers as raw material | |
| CN104585356A (en) | Intelligence-benefiting peony oil | |
| CN107484984A (en) | A kind of stichopus japonicus oral liquid and its manufacture method rich in sea cucumber active polysaccharide | |
| CN102273517A (en) | Trichosanthes kirilowii Maxim seed plant protein beverage and production method thereof | |
| CN105192244A (en) | Method for preparing snakegourd fruit seed polypeptides | |
| CN102038042A (en) | Technology for extracting bone oil and processing edible seasoning bone oil | |
| CN107440053A (en) | A kind of donkey-hide gelatin colla carapacis et plastri testudinis deer horn glue walnut cake and preparation method thereof | |
| CN108840926A (en) | The high efficiency preparation method of liquid Poultry blood hemoglobin | |
| CN104171771A (en) | Processing method of sargassum fusiforme oral liquid | |
| CN105495509B (en) | A kind of Undaria pinnatifida Suringar seasoning and its production method | |
| CN107811019A (en) | A kind of ginkgo biscuit and preparation method thereof | |
| CN103519137A (en) | Onion soybean sauce and preparation method thereof | |
| CN103960652A (en) | Vegetarian food prepared from lentinus edodes stipes and processing method | |
| CN110547437A (en) | Nutritional seafood seasoning and preparation method thereof | |
| CN106085251A (en) | A kind of method extracting gelatin from Ctenopharyngodon idellus fish skin | |
| CN102349679A (en) | Jute functional beverage and preparation method thereof | |
| CN105712868A (en) | Method for synthesizing fruit and vegetable natural organic acid calcium with shells as calcium source | |
| CN105166619A (en) | Red bean flavor honey powder for maintaining beauty and keeping young and preparation method thereof | |
| CN110269219A (en) | A kind of tangerine piece processing method directly utilizing soda acid process water | |
| CN104026536A (en) | Preparation method of seasoning with mixed chicken powder and seaweed flavors |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB03 | Change of inventor or designer information |
Inventor after: Meng Qingcuan Inventor after: Lv Yuanping Inventor after: Gao Yiwen Inventor after: Xiao Kai Inventor before: Lv Yuanping Inventor before: Gao Yiwen Inventor before: Xiao Kai |
|
| CB03 | Change of inventor or designer information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |