CN105815753A - Preparation technique of mixed fermentation mushroom sauce - Google Patents
Preparation technique of mixed fermentation mushroom sauce Download PDFInfo
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- CN105815753A CN105815753A CN201610233973.9A CN201610233973A CN105815753A CN 105815753 A CN105815753 A CN 105815753A CN 201610233973 A CN201610233973 A CN 201610233973A CN 105815753 A CN105815753 A CN 105815753A
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Abstract
The invention belongs to the field of biological foods, and particularly discloses a preparation technique of a mixed fermentation mushroom sauce. The preparation technique comprises the following steps: (1) selecting fresh shiitake mushrooms, needle mushrooms, pleurotus eryngii and hypsizygus marmoreus, and performing cleaning; (2) smashing the mushrooms into paste, and after smashing, performing uniform mixing; (3) adding protease and diastase in a certain proportion, and performing enzymolysis; (4) after enzymolysis, adding perfume-generating yeast in a certain proportion, and performing fermentation; (5) adding edible oil in a frying pan, after the oil is hot, adding garlic and hot peppers, performing stir-frying, then adding the fermented mushrooms, and then performing stir-frying, so as to obtain different flavor of fermentation mushrooms. According to the preparation technique disclosed by the invention, various mushrooms are selected, and then enzymolysis and fermentation are performed. Through enzymolysis and fermentation, nutritive and flavored substances of the mushrooms can be sufficiently released, and then stir-frying is performed. In the stir-frying process, a maillard reaction can be promoted, and the accumulation of flavored substances can be further promoted, so that the flavor of finished products is good.
Description
Technical field
The invention belongs to technical field of food biotechnology, be specifically related to the technology of preparing of a kind of mixed fungus fermentation mushroom beans.
Background technology
Mushroom is high protein, low-fat nutritional health food.Chinese dynasties physician all has famous discussion to mushroom.Modern medicine and threpsology deepen continuously research, and the medical value of mushroom is the most constantly exploited.
In Lentinus Edodes, Quantitative Determination of Ergosterol is the highest, effective to preventing and treating rickets；Lentinan (β～1,3 glucosans) can strengthen cell immunocompetent, thus the growth of anticancer；Lentinus Edodes contains more than 40 kind of enzyme of six big enzymes, can correct human chitinase deficiency disease；Fatty institute fatty acids in Lentinus Edodes, reduces blood fat to human body useful.
Pleurotus eryngii is nutritious, the mineral such as rich in proteins, carbohydrate, vitamin and calcium, magnesium, copper, zinc, can improve immune function of human body, has the effects such as anticancer, blood fat reducing, intestine moistening stomach and beauty treatment to human body.
Fresh Ion Absorption of Flammulina Velutipes dissolves toxin, Flammulina velutipes cytotoxin etc. containing vitamin B group, vitamin C, carbohydrate, mineral, carotene, several amino acids, phytohaemagglutinin, polysaccharide, taurine, eritadenine, sterol Radix Ophiopogonis, cell.
Crab flavour mushroom contains abundant vitamin and 17 kinds of aminoacid, and wherein lysine, arginic content are higher than general mushrooms, contribute to teenager Fructus Alpiniae Oxyphyllae and increase, anticancer, reduction cholesterol.The particularly extract of sporophore (i.e. root above section) has multiple physiologically active composition.Wherein fungus polysaccharide, purine, adenosine energy enhancing immunity, promote that antibody forms antioxidant content energy slow down aging, beauty treatment etc..
The β-1 extracted in crab flavour mushroom (Hypsizygus marmoreus) sporophore, 3-D glucosan has the highest anti-tumor activity, and the activity of the polymerization carbohydrase of isolated is also many higher than other mushrooms from Hypsizygus marmoreus, its sporophore hot water extract and extractive with organic solvent have Free Radical in purged body, therefore, prevent constipation, anticancer, give protection against cancer, improve immunity, pre-anti-aging, prolong long-life unique effects.It it is a kind of health food low in calories, low-fat.
Along with people are to healthy, vigorous and graceful pursuit, mushroom has been increasingly becoming the first-selected raw-food material of healthy personage.Mushroom is usually used as the common food materials of family for a long time, the processing of mushroom mostly rests on and is dried and the aspect such as Lentinus Edodes sauce, the most preferably develop the nutritional labeling of mushroom, the present invention selects multiple mushroom, it is carried out enzymolysis and fermentation, the nutrient substance in Lentinus Edodes and flavor substance be can fully discharge, health and delicious food brought for more crowd.
Summary of the invention
The phenomenons such as the utilization rate that it is an object of the invention to overcome prior art to exist is low and flavour nutrient is prominent, it is provided that the technology of preparing of a kind of mixed fungus fermentation mushroom beans.
The technology of preparing of a kind of mixed fungus fermentation mushroom beans of the present invention, comprises the steps:
(1) choose new fresh mushroom, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom etc., and it is carried out；
(2) mushroom is broken into pasty state, mix homogeneously after smashing；
(3) add a certain proportion of protease and amylase carries out enzymolysis；
(4), after enzymolysis terminates, add a certain proportion of aroma-producing yeast and ferment；
(5) in frying pan, add edible oil, after oil heat, add Bulbus Allii, Fructus Capsici parch, be subsequently adding the mushroom after fermentation and carry out parch, i.e. can get zymocyte mushroom beans.
The technology of preparing of described a kind of mixed fungus fermentation mushroom beans, is characterized in that, in described step (1), Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom weight ratio are 1:1:1:1.
The technology of preparing of described a kind of mixed fungus fermentation mushroom beans, it is characterized in that, in described step (3), the 0.1-0.3% that adding proportion is mushroom gross weight of protease (10000U/g), the 0.1-0.2% that adding proportion is mushroom gross weight of amylase (10000U/g).
The technology of preparing of described a kind of mixed fungus fermentation mushroom beans, is characterized in that, in described step (4), the adding proportion of aroma-producing yeast is the 0.5-1% of mushroom gross weight, and fermentation time is 10-12h.
The technology of preparing of described a kind of mixed fungus fermentation mushroom beans, is characterized in that, in described step (5), after adding the mushroom after fermentation, parch temperature is 5-10 minute the time of 120 DEG C-130 DEG C.
Compared with prior art, the invention have the advantages that
Present invention employing combines enzyme process and biological fermentation process is prepared for mushroom beans.Choosing different mushroom, it is carried out enzymolysis and fermentation, can fully discharge the nutrient substance in Lentinus Edodes and flavor substance, be then passed through parch, Maillard reaction can be promoted during parch to occur, increase the accumulation of its flavor substance further, taste is better to make finished product.
Detailed description of the invention
Some embodiments of the present invention presented below, to help being further appreciated by the present invention.
Embodiment 1
(1) choose the fresh each 100g of Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom, altogether 300g, and it is carried out；
(2) Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom are smashed, and mix homogeneously；
(3) add a certain proportion of protease and amylase carries out enzymolysis, wherein, adding proportion is mushroom gross weight the 0.1% of protease (10000U/g), adding proportion is mushroom gross weight the 0.1% of amylase (10000U/g)；
(4) after enzymolysis terminates, adding a certain proportion of aroma-producing yeast and ferment, adding proportion is mushroom gross weight the 0.5% of aroma-producing yeast, fermentation time is 10h；
(5) in frying pan, add edible oil, after oil heat, add flavouring agent, Bulbus Allii, Fructus Capsici parch, be subsequently adding the mushroom after fermentation and carry out parch, i.e. can get fermented mushroom Fructus Capsici sauce.After adding the mushroom after fermentation, parch temperature is 5 minutes the time of 120 DEG C-130 DEG C.
After fermentation, polyoses content improves 8% after testing.
Embodiment 2
(1) choose the fresh each 100g of Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom, altogether 300g, and it is carried out；
(2) Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom are smashed, and mix homogeneously；
(3) add a certain proportion of protease and amylase carries out enzymolysis, wherein, adding proportion is mushroom gross weight the 0.3% of protease (10000U/g), adding proportion is mushroom gross weight the 0.2% of amylase (10000U/g)；
(4) after enzymolysis terminates, adding a certain proportion of aroma-producing yeast and ferment, adding proportion is mushroom gross weight the 1% of aroma-producing yeast, fermentation time is 11h；
(5) in frying pan, add edible oil, after oil heat, add flavouring agent, Bulbus Allii, Fructus Capsici parch, be subsequently adding the mushroom after fermentation and carry out parch, i.e. can get fermented mushroom Fructus Capsici sauce.After adding the mushroom after fermentation, parch temperature is 10 minutes the time of 120 DEG C-130 DEG C.
After fermentation, polyoses content improves 5% after testing.
Embodiment 3
(1) choose the fresh each 100g of Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom, altogether 300g, and it is carried out；
(2) Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom are smashed, and mix homogeneously；
(3) add a certain proportion of protease and amylase carries out enzymolysis, wherein, adding proportion is mushroom gross weight the 0.2% of protease (10000U/g), adding proportion is mushroom gross weight the 0.15% of amylase (10000U/g)；
(4) after enzymolysis terminates, adding a certain proportion of aroma-producing yeast and ferment, adding proportion is mushroom gross weight the 0.8% of aroma-producing yeast, fermentation time is 12h；
(5) in frying pan, add edible oil, after oil heat, add flavouring agent, Bulbus Allii, Fructus Capsici parch, be subsequently adding the mushroom after fermentation and carry out parch, i.e. can get fermented mushroom Fructus Capsici sauce.After adding the mushroom after fermentation, parch temperature is 9 minutes the time of 120 DEG C-130 DEG C.
After fermentation, polyoses content improves 10% after testing.
Claims (5)
1. a technology of preparing for mixed fungus fermentation mushroom beans, is characterized in that, comprises the following steps:
(1) choose new fresh mushroom, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom etc., and it is carried out；
(2) mushroom is broken into pasty state, mix homogeneously after smashing；
(3) add a certain proportion of protease and amylase carries out enzymolysis；
(4), after enzymolysis terminates, add a certain proportion of aroma-producing yeast and ferment；
(5) in frying pan, add edible oil, after oil heat, add Bulbus Allii, Fructus Capsici parch, be subsequently adding the mushroom after fermentation and carry out parch, i.e. can get zymocyte mushroom beans.
The technology of preparing of a kind of mixed fungus fermentation mushroom beans the most according to claim 1, is characterized in that, in described step (1), Lentinus Edodes, Flammulina velutiper (Fr.) Sing, Pleurotus eryngii and crab flavour mushroom weight ratio are 1:1:1:1.
The technology of preparing of a kind of mixed fungus fermentation mushroom beans the most according to claim 1, it is characterized in that, in described step (3), the 0.1-0.3% that adding proportion is mushroom gross weight of protease (10000U/g), the 0.1-0.2% that adding proportion is mushroom gross weight of amylase (10000U/g).
The technology of preparing of a kind of mixed fungus fermentation mushroom beans the most according to claim 1, is characterized in that, in described step (4), the adding proportion of aroma-producing yeast is the 0.5-1% of mushroom gross weight, and fermentation time is 10-12h.
The technology of preparing of a kind of mixed fungus fermentation mushroom beans the most according to claim 1, is characterized in that, in described step (5), after adding the mushroom after fermentation, parch temperature is 5-10 minute the time of 120 DEG C-130 DEG C.
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| CN201610233973.9A CN105815753A (en) | 2016-04-16 | 2016-04-16 | Preparation technique of mixed fermentation mushroom sauce |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN108371318A (en) * | 2018-02-03 | 2018-08-07 | 周素花 | A kind of thick chilli sauce and preparation method thereof |
| CN110140936A (en) * | 2019-07-02 | 2019-08-20 | 仲景食品股份有限公司 | Fresh flavoring compositions of a kind of six bacterium and preparation method thereof |
| CN112826067A (en) * | 2020-12-10 | 2021-05-25 | 蓬莱京鲁渔业有限公司 | Seafood seasoning and preparation method thereof |
| CN113287740A (en) * | 2021-06-18 | 2021-08-24 | 山西农业大学 | Preparation method and application of pleurotus eryngii sauce |
| CN114209043A (en) * | 2021-11-10 | 2022-03-22 | 蚌埠学院 | Collybia albuminosa mushroom sauce and preparation method thereof |
| CN114431448A (en) * | 2022-02-23 | 2022-05-06 | 南京高新工大生物技术研究院有限公司 | Seasoning based on edible fungus fermentation technology and preparation method thereof |
-
2016
- 2016-04-16 CN CN201610233973.9A patent/CN105815753A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858563A (en) * | 2016-12-26 | 2017-06-20 | 阜阳市春天食品有限公司 | A kind of spicy wine mushroom |
| CN108371318A (en) * | 2018-02-03 | 2018-08-07 | 周素花 | A kind of thick chilli sauce and preparation method thereof |
| CN110140936A (en) * | 2019-07-02 | 2019-08-20 | 仲景食品股份有限公司 | Fresh flavoring compositions of a kind of six bacterium and preparation method thereof |
| CN112826067A (en) * | 2020-12-10 | 2021-05-25 | 蓬莱京鲁渔业有限公司 | Seafood seasoning and preparation method thereof |
| CN113287740A (en) * | 2021-06-18 | 2021-08-24 | 山西农业大学 | Preparation method and application of pleurotus eryngii sauce |
| CN114209043A (en) * | 2021-11-10 | 2022-03-22 | 蚌埠学院 | Collybia albuminosa mushroom sauce and preparation method thereof |
| CN114431448A (en) * | 2022-02-23 | 2022-05-06 | 南京高新工大生物技术研究院有限公司 | Seasoning based on edible fungus fermentation technology and preparation method thereof |
| CN114431448B (en) * | 2022-02-23 | 2023-07-25 | 南京高新工大生物技术研究院有限公司 | Flavoring based on edible fungus fermentation technology and preparation method thereof |
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Application publication date: 20160803 |