CN106343542A - Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment - Google Patents
Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment Download PDFInfo
- Publication number
- CN106343542A CN106343542A CN201610731486.5A CN201610731486A CN106343542A CN 106343542 A CN106343542 A CN 106343542A CN 201610731486 A CN201610731486 A CN 201610731486A CN 106343542 A CN106343542 A CN 106343542A
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- mushroom
- concentrated
- edible fungi
- extracting solution
- 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.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 58
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 235000013409 condiments Nutrition 0.000 title abstract description 10
- 239000007788 liquid Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 25
- 108091005658 Basic proteases Proteins 0.000 claims abstract description 16
- 238000006243 chemical reaction Methods 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 15
- 238000000605 extraction Methods 0.000 claims abstract description 13
- 238000007873 sieving Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 108010064851 Plant Proteins Proteins 0.000 claims abstract description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000021118 plant-derived protein Nutrition 0.000 claims abstract description 7
- 241000233866 Fungi Species 0.000 claims description 79
- 239000000463 material Substances 0.000 claims description 26
- 238000000034 method Methods 0.000 claims description 17
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 240000000599 Lentinula edodes Species 0.000 claims description 11
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 11
- 235000007164 Oryza sativa Nutrition 0.000 claims description 11
- 235000013312 flour Nutrition 0.000 claims description 11
- 235000009566 rice Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 9
- 102000004190 Enzymes Human genes 0.000 claims description 7
- 108090000790 Enzymes Proteins 0.000 claims description 7
- 239000005913 Maltodextrin Substances 0.000 claims description 6
- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 230000003301 hydrolyzing effect Effects 0.000 claims description 6
- 229940035034 maltodextrin Drugs 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000012216 screening Methods 0.000 claims description 6
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 3
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 3
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 2
- 230000002250 progressing effect Effects 0.000 claims description 2
- 230000035484 reaction time Effects 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims 1
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 20
- 235000013355 food flavoring agent Nutrition 0.000 description 14
- 238000005516 engineering process Methods 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 11
- 241000209094 Oryza Species 0.000 description 10
- 239000000284 extract Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 239000002699 waste material Substances 0.000 description 6
- 241000287828 Gallus gallus Species 0.000 description 5
- 206010033546 Pallor Diseases 0.000 description 5
- 238000009825 accumulation Methods 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 238000003912 environmental pollution Methods 0.000 description 5
- 230000035764 nutrition Effects 0.000 description 5
- 239000002994 raw material Substances 0.000 description 5
- 239000013589 supplement Substances 0.000 description 5
- 238000012719 thermal polymerization Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 239000002773 nucleotide Substances 0.000 description 3
- 125000003729 nucleotide group Chemical group 0.000 description 3
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000019264 food flavour enhancer Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052708 sodium Inorganic materials 0.000 description 2
- 239000011734 sodium Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 108010011485 Aspartame Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N GMP group Chemical group P(=O)(O)(O)OC[C@@H]1[C@H]([C@H]([C@@H](O1)N1C=NC=2C(=O)NC(N)=NC12)O)O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229940109275 cyclamate Drugs 0.000 description 1
- HCAJEUSONLESMK-UHFFFAOYSA-N cyclohexylsulfamic acid Chemical compound OS(=O)(=O)NC1CCCCC1 HCAJEUSONLESMK-UHFFFAOYSA-N 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 235000014109 instant soup Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 238000004065 wastewater treatment Methods 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a production method of an edible mushroom concentrated extracting solution. The production method comprises the following steps: (a) carrying out low-temperature drying on edible mushrooms, grinding, and sieving by virtue of a 100-120-mesh sieve; (b) mixing the ground edible mushroom with water in a proportion of 1 to (8-10), and adding NaoH to regulate the pH value to 8.5-9.0, so as to obtain before-enzymolysis mixed liquid; (c) alkaline protease into the before-enzymolysis mixed liquid, and carrying out digestion enzymolysis at 50-60 DEG C for 2-3 hours, so as to obtain after-enzymolysis mixed liquid, wherein the addition amount of alkaline protease is 0.5%-1.5% of mass of the before-enzymolysis mixed liquid; (d) after the enzymolysis is finished, filtering the after-enzymolysis mixed liquid by virtue of a rapid extraction method; (e) concentrating the filtered after-enzymolysis mixed liquid, so as to obtain a concentrated solution, wherein the volume of the concentrated solution is 1/6-1/2 of that of the after-enzymolysis mixed liquid; and (f) adding glucose and hydrolyzed plant protein powder into the concentrated solution, and carrying out Maillard reaction at 100-110 DEG C for 0.5-2 hours. The invention further discloses a mushroom condiment adopting the edible mushroom concentrated extracting solution and a production method of the mushroom condiment.
Description
Technical field
The invention belongs to flavouring agent technical field, it is specifically related to a kind of edible fungi concentrated extracting solution, mushroom essence and its produces
Method.
Background technology
Flavouring agent, also referred to as condiment, are used to marginally add in other foods for improving the food composition of taste.In food
Add certain flavouring agent in product, not only can improve, enrich the local flavor of food, also can increase appetite.The development of flavouring agent, base
The three below stage can be divided on this:
First stage: single flavoring agent, such as soy sauce, vinegar, beans, fermented bean curd and the natural flavor such as Fructus Capsici, anise, when it is prevailing
Between the longest, span thousands of years；
Second stage: high concentration and efficient flavoring agent, such as super flavor monosodium glutamate, imp, gmp, cyclamate, aspartame, Folium Stevlae Rebaudianae and
Xylose etc., also yeast extract, hvp, hap, edible essence, spice etc.；Such efficient flavoring agent from the 70's popular to
Modern；
Phase III: purpose compound flavour enhancer, such as salting seasoning, cold and dressed with sauce flavoring agent, frying flavoring agent, barbecue seasoning, flavouring for cooking soup, instant
Soup stock.Modernization purpose compound flavour enhancer the 90's of entrance start to develop rapidly.
Edible fungi as the elite in delicacy from mountain, China edible history more than 2000.The output value of China's edible fungi surpasses
Cross 180,000,000,000 yuan, annual production is more than 28,000,000 tons.Have nearly 40% processing byproduct and inferior mushroom every year, be taken as feedstuff or
Garbage disposal is fallen, particularly the pre- boil liquid of Edible mushroom processing, is even more treated as wastewater treatment and falls, these not only cause hundreds of hundred million damage
Lose, also environment can be caused with serious pollution.
Content of the invention
In view of this, it is an object of the invention to provide a kind of edible fungi concentrated extracting solution, mushroom essence and its production method, energy
Enough extract the nutritional solution in edible fungi, and produce and obtain mushroom essence, and the waste of edible fungi can be prevented effectively from.
For reaching above-mentioned purpose, the present invention following technical scheme of offer:
Present invention firstly provides a kind of edible fungi concentrated extracting solution production method, comprise the steps:
A. will pulverize after edible fungi cold drying, and cross 100-120 mesh sieve；
B. the edible fungi after pulverizing and water are mixed in the ratio of 1:8-10, and add naoh to adjust ph value to 8.5-9.0, obtain enzyme
Mixed liquor before solution；
C. add alkaline protease in mixed liquor before enzymolysis, and extraction enzymolysis 2-3h at 50-60 DEG C, mix after being digested
Liquid；The addition of described alkaline protease is the 0.5-1.5% of mixed liquor quality before enzymolysis；
D., after enzymolysis terminates, with Rapid extraction method, mixed liquor after enzymolysis is filtered；
E. mixed liquor after enzymolysis after filtering is carried out concentration, obtain concentrated solution, the volume of described concentrated solution is described
The 1/6-1/2 of mixeding liquid volume after enzymolysis；
F. add glucose, hydrolytic plant protein powder in concentrated solution, and carry out Maillard reaction at 100 DEG C -110 DEG C, instead
It is 0.5-2 hour between seasonable.
Further, in described step b, the mixed proportion of described edible fungi and water is 1:9.
Further, in described step c, the temperature of enzyme digestion reaction is 55 DEG C, and the addition of described alkaline protease is described
The 1% of mixed liquor quality before enzymolysis.
Further, in described step e, the volume of described concentrated solution is 1/3 of mixeding liquid volume after described enzymolysis.
Further, in described step f, the described Maillard reaction time is 1 hour.
The invention allows for a kind of mushroom is smart, the weight of its each component is as follows: monosodium glutamate: 10-15 part；Sal:
15-20 part；Powder of edible fungus: 5-10 part；Rice flour: 3-5 part；White sugar: 2-3 part；Disodium 5'-ribonucleotide: 1-3 part；Maltodextrin:
2-3 part；Edible fungi concentrated extracting solution as above: 5-10 part.
Further, described powder of edible fungus adopts mushroom powder, and described edible fungi concentrated extracting solution is the perfume (or spice) made using Lentinus Edodess
Mushroom concentrated extracting solution.
The invention allows for a kind of mushroom process for producting concentrated: comprise the steps:
1) mix: progressing greatly row dispensing according to mushroom as claimed in claims 6 or 7, and proceed to batch mixer is mixed；
2) pelletize: the material after blended operation is carried out pelletize；
3) it is dried: process is dried to the material after pelletize；
4) sieve: material after drying is carried out screening of sieving.
Further, in described step 1), described batch mixer adopts universal mixer；
In described step 3), process is dried to material using fluid bed.
Further, in described step 1), the mass content of the moisture in mixed material is less than or equal to 10%；
Described step 2) in, control pelletize size is: 1.4mm × 1.4mm × 1.4mm；
In described step 3), the temperature being dried is 160-190 DEG C, and drying time is 5-7min；
In described step 4), a diameter of 1.5mm of screen cloth that sieves.
The beneficial effects of the present invention is:
The mushroom essence of the present invention, is rich in the feature of delicious amino acid using edible fungi, using nutrition accumulation technology, and by biology
(enzyme) technology and thermal polymerization Maillard reaction, extract the nutritional solution in edible fungi, it are mixed with Sal, mycopowder, rice flour etc., raw
Output delicacy from mountain mushroom essence；Enrich Condiment Market kind, supplement chicken essence and the market of monosodium glutamate is vacant, meet consumer to strong
The needs of health flavoring agent；Meanwhile, the raw material that edible fungi concentrated extracting solution adopts can be leftover pieces of various edible fungi, inferior
Mushroom, pre- boil liquid, blanching solution etc., can be prevented effectively from the waste of edible fungi, reduce environmental pollution.
Specific embodiment
With reference to specific embodiment, the invention will be further described, so that those skilled in the art can be more preferable
Understand the present invention and can be practiced, but illustrated embodiment is not as a limitation of the invention.
Embodiment 1
A kind of mushroom process for producting concentrated: comprise the steps:
1) mix: progress greatly to mushroom row dispensing, and proceed to batch mixer and mixed, the weight of each component of mushroom essence of the present embodiment
Part proportioning is as follows: monosodium glutamate: 10 parts；Sal: 20 parts；Powder of edible fungus: 8 parts；Rice flour: 3 parts；White sugar: 3 parts；Disodium 5'-ribonucleotide:
1 part；Maltodextrin: 2 parts；Edible fungi concentrated extracting solution: 8 parts；Wherein, the powder of edible fungus of the present embodiment adopts mushroom powder, eats
Bacterium concentrated extracting solution is the Lentinus Edodess concentrated extracting solution made using Lentinus Edodess, and batch mixer adopts universal mixer, mixed material
In moisture mass content be less than or equal to 10%.
2) pelletize: the material after blended operation is carried out pelletize, and controls the pelletize size to be: 1.4mm × 1.4mm ×
1.4mm.
3) it is dried: process is dried using fluid bed to the material after pelletize, the temperature being dried is 160 DEG C, is dried
Time is 7min.
4) sieve: material after drying is carried out screening of sieving, and a diameter of 1.5mm of screen cloth sieving.
Specifically, the production method of the edible fungi concentrated extracting solution of the present embodiment is to comprise the steps:
A. will pulverize after edible fungi cold drying, and cross 100 mesh sieves；
B. the edible fungi after pulverizing and water are mixed in the ratio of 1:9, and add naoh to adjust ph value to 8.5, mixed before being digested
Close liquid；
C. add alkaline protease in mixed liquor before enzymolysis, and extraction enzymolysis 3h, mixed liquor after being digested at 55 DEG C；Institute
State alkaline protease addition be enzymolysis before mixed liquor quality 1%；
D., after enzymolysis terminates, with Rapid extraction method, mixed liquor after enzymolysis is filtered；
E. mixed liquor after enzymolysis after filtering is carried out concentration, obtain concentrated solution, the volume of described concentrated solution is described
The 1/3 of mixeding liquid volume after enzymolysis；
F. add glucose, hydrolytic plant protein powder in concentrated solution, and carry out Maillard reaction, response time at 100 DEG C
For 1 hour.
The mushroom essence of the present embodiment, is rich in the feature of delicious amino acid, using nutrition accumulation technology, and passes through using edible fungi
Biological (enzyme) technology and thermal polymerization Maillard reaction, extract the nutritional solution in edible fungi, and it is mixed with Sal, mycopowder, rice flour etc.
Close, produce delicacy from mountain mushroom essence；Enrich Condiment Market kind, supplement chicken essence and the market of monosodium glutamate is vacant, meet consumption
The needs to healthy flavoring agent for the person；Meanwhile, edible fungi concentrated extracting solution adopt raw material can be various edible fungi leftover pieces,
Inferior mushroom, pre- boil liquid, blanching solution etc., can be prevented effectively from the waste of edible fungi, reduce environmental pollution.
Embodiment 2
A kind of mushroom process for producting concentrated: comprise the steps:
1) mix: progress greatly to mushroom row dispensing, and proceed to batch mixer and mixed, the weight of each component of mushroom essence of the present embodiment
Part proportioning is as follows: monosodium glutamate: 15 parts；Sal: 15 parts；Powder of edible fungus: 10 parts；Rice flour: 5 parts；White sugar: 2 parts；Flavour nucleotide two
Sodium: 3 parts；Maltodextrin: 3 parts；Edible fungi concentrated extracting solution: 10 parts；Wherein, the powder of edible fungus of the present embodiment adopts mushroom powder,
Edible fungi concentrated extracting solution is the Lentinus Edodess concentrated extracting solution made using Lentinus Edodess, and batch mixer adopts universal mixer, mixed
The mass content of the moisture in material is less than or equal to 10%.
2) pelletize: the material after blended operation is carried out pelletize, and controls the pelletize size to be: 1.4mm × 1.4mm ×
1.4mm.
3) it is dried: process is dried using fluid bed to the material after pelletize, the temperature being dried is 190 DEG C, is dried
Time is 5min.
4) sieve: material after drying is carried out screening of sieving, and a diameter of 1.5mm of screen cloth sieving.
Specifically, the production method of the edible fungi concentrated extracting solution of the present embodiment is to comprise the steps:
A. will pulverize after edible fungi cold drying, and cross 120 mesh sieves；
B. the edible fungi after pulverizing and water are mixed in the ratio of 1:10, and add naoh to adjust ph value to 9.0, mixed before being digested
Close liquid；
C. add alkaline protease in mixed liquor before enzymolysis, and extraction enzymolysis 2h, mixed liquor after being digested at 50 DEG C；Institute
State alkaline protease addition be enzymolysis before mixed liquor quality 1.5%；
D., after enzymolysis terminates, with Rapid extraction method, mixed liquor after enzymolysis is filtered；
E. mixed liquor after enzymolysis after filtering is carried out concentration, obtain concentrated solution, the volume of described concentrated solution is described
The 1/6 of mixeding liquid volume after enzymolysis；
F. add glucose, hydrolytic plant protein powder in concentrated solution, and carry out Maillard reaction, response time at 110 DEG C
For 0.5 hour.
The mushroom essence of the present embodiment, is rich in the feature of delicious amino acid, using nutrition accumulation technology, and passes through using edible fungi
Biological (enzyme) technology and thermal polymerization Maillard reaction, extract the nutritional solution in edible fungi, and it is mixed with Sal, mycopowder, rice flour etc.
Close, produce delicacy from mountain mushroom essence；Enrich Condiment Market kind, supplement chicken essence and the market of monosodium glutamate is vacant, meet consumption
The needs to healthy flavoring agent for the person；Meanwhile, edible fungi concentrated extracting solution adopt raw material can be various edible fungi leftover pieces,
Inferior mushroom, pre- boil liquid, blanching solution etc., can be prevented effectively from the waste of edible fungi, reduce environmental pollution.
Embodiment 3
A kind of mushroom process for producting concentrated: comprise the steps:
1) mix: progress greatly to mushroom row dispensing, and proceed to batch mixer and mixed, the weight of each component of mushroom essence of the present embodiment
Part proportioning is as follows: monosodium glutamate: 12 parts；Sal: 18 parts；Powder of edible fungus: 5 parts；Rice flour: 4 parts；White sugar: 2.5 parts；Flavour nucleotide two
Sodium: 2 parts；Maltodextrin: 2.5 parts；Edible fungi concentrated extracting solution: 5 parts；Wherein, the powder of edible fungus of the present embodiment adopts mushroom powder,
Edible fungi concentrated extracting solution is the Lentinus Edodess concentrated extracting solution made using Lentinus Edodess, and batch mixer adopts universal mixer, mixed
The mass content of the moisture in material is less than or equal to 10%.
2) pelletize: the material after blended operation is carried out pelletize, and controls the pelletize size to be: 1.4mm × 1.4mm ×
1.4mm.
3) it is dried: process is dried using fluid bed to the material after pelletize, the temperature being dried is 175 DEG C, is dried
Time is 6min.
4) sieve: material after drying is carried out screening of sieving, and a diameter of 1.5mm of screen cloth sieving.
Specifically, the production method of the edible fungi concentrated extracting solution of the present embodiment is to comprise the steps:
A. will pulverize after edible fungi cold drying, and cross 110 mesh sieves；
B. the edible fungi after pulverizing and water are mixed in the ratio of 1:8, and add naoh to adjust ph value to 8.8, mixed before being digested
Close liquid；
C. add alkaline protease in mixed liquor before enzymolysis, and extraction enzymolysis 2.5h, mixed liquor after being digested at 60 DEG C；
The addition of described alkaline protease be enzymolysis before mixed liquor quality 0.5%；
D., after enzymolysis terminates, with Rapid extraction method, mixed liquor after enzymolysis is filtered；
E. mixed liquor after enzymolysis after filtering is carried out concentration, obtain concentrated solution, the volume of described concentrated solution is described
The 1/2 of mixeding liquid volume after enzymolysis；
F. add glucose, hydrolytic plant protein powder in concentrated solution, and carry out Maillard reaction, response time at 105 DEG C
For 2 hours.
The mushroom essence of the present embodiment, is rich in the feature of delicious amino acid, using nutrition accumulation technology, and passes through using edible fungi
Biological (enzyme) technology and thermal polymerization Maillard reaction, extract the nutritional solution in edible fungi, and it is mixed with Sal, mycopowder, rice flour etc.
Close, produce delicacy from mountain mushroom essence；Enrich Condiment Market kind, supplement chicken essence and the market of monosodium glutamate is vacant, meet consumption
The needs to healthy flavoring agent for the person；Meanwhile, edible fungi concentrated extracting solution adopt raw material can be various edible fungi leftover pieces,
Inferior mushroom, pre- boil liquid, blanching solution etc., can be prevented effectively from the waste of edible fungi, reduce environmental pollution.
Embodiment 4
A kind of mushroom process for producting concentrated: comprise the steps:
1) mix: progress greatly to mushroom row dispensing, and proceed to batch mixer and mixed, the weight of each component of mushroom essence of the present embodiment
Part proportioning is as follows: monosodium glutamate: 14 parts；Sal: 17 parts；Powder of edible fungus: 7 parts；Rice flour: 4.5 parts；White sugar: 2.8 parts；Flavour nucleotide
Disodium: 2.5 parts；Maltodextrin: 2.2 parts；Edible fungi concentrated extracting solution: 7 parts；Wherein, the powder of edible fungus of the present embodiment is using fragrant
Mushroom powder, edible fungi concentrated extracting solution is the Lentinus Edodess concentrated extracting solution made using Lentinus Edodess, and batch mixer adopts universal mixer, mixing
The mass content of the moisture in material afterwards is less than or equal to 10%.
2) pelletize: the material after blended operation is carried out pelletize, and controls the pelletize size to be: 1.4mm × 1.4mm ×
1.4mm.
3) it is dried: process is dried using fluid bed to the material after pelletize, the temperature being dried is 180 DEG C, is dried
Time is 6.6min.
4) sieve: material after drying is carried out screening of sieving, and a diameter of 1.5mm of screen cloth sieving.
Specifically, the production method of the edible fungi concentrated extracting solution of the present embodiment is to comprise the steps:
A. will pulverize after edible fungi cold drying, and cross 115 mesh sieves；
B. the edible fungi after pulverizing and water are mixed in the ratio of 1:9, and add naoh to adjust ph value to 8.6, mixed before being digested
Close liquid；
C. add alkaline protease in mixed liquor before enzymolysis, and extraction enzymolysis 2.8h, mixed liquor after being digested at 58 DEG C；
The addition of described alkaline protease be enzymolysis before mixed liquor quality 1.5%；
D., after enzymolysis terminates, with Rapid extraction method, mixed liquor after enzymolysis is filtered；
E. mixed liquor after enzymolysis after filtering is carried out concentration, obtain concentrated solution, the volume of described concentrated solution is described
The 5/12 of mixeding liquid volume after enzymolysis；
F. add glucose, hydrolytic plant protein powder in concentrated solution, and carry out Maillard reaction, response time at 1.2 DEG C
For 1.5 hours.
The mushroom essence of the present embodiment, is rich in the feature of delicious amino acid, using nutrition accumulation technology, and passes through using edible fungi
Biological (enzyme) technology and thermal polymerization Maillard reaction, extract the nutritional solution in edible fungi, and it is mixed with Sal, mycopowder, rice flour etc.
Close, produce delicacy from mountain mushroom essence；Enrich Condiment Market kind, supplement chicken essence and the market of monosodium glutamate is vacant, meet consumption
The needs to healthy flavoring agent for the person；Meanwhile, edible fungi concentrated extracting solution adopt raw material can be various edible fungi leftover pieces,
Inferior mushroom, pre- boil liquid, blanching solution etc., can be prevented effectively from the waste of edible fungi, reduce environmental pollution.
Embodiment described above is only the preferred embodiment lifted for absolutely proving the present invention, the protection model of the present invention
Enclose not limited to this.Equivalent substitute or conversion that those skilled in the art are made on the basis of the present invention, all in the present invention
Protection domain within.Protection scope of the present invention is defined by claims.
Claims (10)
1. a kind of edible fungi concentrated extracting solution production method it is characterised in that: comprise the steps:
A. will pulverize after edible fungi cold drying, and cross 100-120 mesh sieve；
B. the edible fungi after pulverizing and water are mixed in the ratio of 1:8-10, and add naoh to adjust ph value to 8.5-9.0, obtain enzyme
Mixed liquor before solution；
C. add alkaline protease in mixed liquor before enzymolysis, and extraction enzymolysis 2-3h at 50-60 DEG C, mix after being digested
Liquid；The addition of described alkaline protease is the 0.5-1.5% of mixed liquor quality before enzymolysis；
D., after enzymolysis terminates, with Rapid extraction method, mixed liquor after enzymolysis is filtered；
E. mixed liquor after enzymolysis after filtering is carried out concentration, obtain concentrated solution, the volume of described concentrated solution is described
The 1/6-1/2 of mixeding liquid volume after enzymolysis；
F. add glucose, hydrolytic plant protein powder in concentrated solution, and carry out Maillard reaction at 100 DEG C -110 DEG C, instead
It is 0.5-2 hour between seasonable.
2. edible fungi concentrated extracting solution production method according to claim 1 it is characterised in that: in described step b, described
The mixed proportion of edible fungi and water is 1:9.
3. edible fungi concentrated extracting solution production method according to claim 1 it is characterised in that: in described step c, enzymolysis
The temperature of reaction is 55 DEG C, and the addition of described alkaline protease is 1% of mixed liquor quality before described enzymolysis.
4. edible fungi concentrated extracting solution production method according to claim 1 it is characterised in that: in described step e, described
The volume of concentrated solution be described enzymolysis after mixeding liquid volume 1/3.
5. edible fungi concentrated extracting solution production method according to claim 1 it is characterised in that: in described step f, described
The Maillard reaction time is 1 hour.
6. a kind of mushroom essence it is characterised in that: the weight of its each component is as follows: monosodium glutamate: 10-15 part；Sal: 15-20
Part；Powder of edible fungus: 5-10 part；Rice flour: 3-5 part；White sugar: 2-3 part；Disodium 5'-ribonucleotide: 1-3 part；Maltodextrin: 2-3 part；
Edible fungi concentrated extracting solution as described in any one of claim 1-5: 5-10 part.
7. mushroom according to claim 6 essence it is characterised in that: described powder of edible fungus adopts mushroom powder, and described edible fungi is dense
Contracting extracting solution is the Lentinus Edodess concentrated extracting solution made using Lentinus Edodess.
8. a kind of mushroom process for producting concentrated: it is characterized in that: comprise the steps:
1) mix: progressing greatly row dispensing according to mushroom as claimed in claims 6 or 7, and proceed to batch mixer is mixed；
2) pelletize: the material after blended operation is carried out pelletize；
3) it is dried: process is dried to the material after pelletize；
4) sieve: material after drying is carried out screening of sieving.
9. mushroom process for producting concentrated according to claim 8: it is characterized in that:
In described step 1), described batch mixer adopts universal mixer；
In described step 3), process is dried to material using fluid bed.
10. mushroom process for producting concentrated according to claim 8: it is characterized in that:
In described step 1), the mass content of the moisture in mixed material is less than or equal to 10%；
Described step 2) in, control pelletize size is: 1.4mm × 1.4mm × 1.4mm；
In described step 3), the temperature being dried is 160-190 DEG C, and drying time is 5-7min；
In described step 4), a diameter of 1.5mm of screen cloth that sieves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731486.5A CN106343542A (en) | 2016-08-26 | 2016-08-26 | Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610731486.5A CN106343542A (en) | 2016-08-26 | 2016-08-26 | Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343542A true CN106343542A (en) | 2017-01-25 |
Family
ID=57854973
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610731486.5A Pending CN106343542A (en) | 2016-08-26 | 2016-08-26 | Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106343542A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618084A (en) * | 2018-05-09 | 2018-10-09 | 仲景食品股份有限公司 | A kind of mushroom enzymolysis powder and preparation method thereof |
| CN108771179A (en) * | 2018-05-31 | 2018-11-09 | 成都漫味龙厨食品有限公司 | A kind of chafing dish bacterium soup production method |
| CN110791387A (en) * | 2019-11-12 | 2020-02-14 | 四川中烟工业有限责任公司 | Maillard reactant of bamboo fungus for cigarettes as well as preparation method and application of Maillard reactant |
| CN114052242A (en) * | 2021-10-27 | 2022-02-18 | 四川农业大学 | Construction of edible fungus 'ternary composite enzymolysis' and its in vitro simulated digestion method |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283365A (en) * | 2010-12-10 | 2011-12-21 | 广东海洋大学 | Solid-phase Maillard reaction flavor-enhancing method for producing seafood flavoring |
| CN103284133A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Mushroom zymolyte and application thereof |
| CN103340380A (en) * | 2013-06-14 | 2013-10-09 | 天津春发生物科技集团有限公司 | Mushroom essence and preparation method thereof |
| CN103404830A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Hot pot condiment and preparation method 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 |
| CN103652791A (en) * | 2013-12-17 | 2014-03-26 | 宁夏红山河食品有限公司 | Chinese wolfberry clear-soup hotpot seasoning and preparation method thereof |
| CN105077138A (en) * | 2015-09-14 | 2015-11-25 | 福建绿宝食品集团有限公司 | Mushroom pottage seasoning and preparation method thereof |
| CN105821104A (en) * | 2016-03-30 | 2016-08-03 | 福建农林大学 | Preparation method of edible fungus protein peptide and calcium chelate |
-
2016
- 2016-08-26 CN CN201610731486.5A patent/CN106343542A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283365A (en) * | 2010-12-10 | 2011-12-21 | 广东海洋大学 | Solid-phase Maillard reaction flavor-enhancing method for producing seafood flavoring |
| CN103284133A (en) * | 2013-05-27 | 2013-09-11 | 天宁香料（江苏）有限公司 | Mushroom zymolyte and application thereof |
| CN103340380A (en) * | 2013-06-14 | 2013-10-09 | 天津春发生物科技集团有限公司 | Mushroom essence and preparation method thereof |
| CN103404830A (en) * | 2013-08-01 | 2013-11-27 | 宁夏红山河食品有限公司 | Hot pot condiment and preparation method 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 |
| CN103652791A (en) * | 2013-12-17 | 2014-03-26 | 宁夏红山河食品有限公司 | Chinese wolfberry clear-soup hotpot seasoning and preparation method thereof |
| CN105077138A (en) * | 2015-09-14 | 2015-11-25 | 福建绿宝食品集团有限公司 | Mushroom pottage seasoning and preparation method thereof |
| CN105821104A (en) * | 2016-03-30 | 2016-08-03 | 福建农林大学 | Preparation method of edible fungus protein peptide and calcium chelate |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108618084A (en) * | 2018-05-09 | 2018-10-09 | 仲景食品股份有限公司 | A kind of mushroom enzymolysis powder and preparation method thereof |
| CN108771179A (en) * | 2018-05-31 | 2018-11-09 | 成都漫味龙厨食品有限公司 | A kind of chafing dish bacterium soup production method |
| CN110791387A (en) * | 2019-11-12 | 2020-02-14 | 四川中烟工业有限责任公司 | Maillard reactant of bamboo fungus for cigarettes as well as preparation method and application of Maillard reactant |
| CN114052242A (en) * | 2021-10-27 | 2022-02-18 | 四川农业大学 | Construction of edible fungus 'ternary composite enzymolysis' and its in vitro simulated digestion method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101697825B (en) | Technology for preparing broth powder by cooking and enzymatic hydrolysis | |
| CN1826962B (en) | Seasoning with straw mushroom essence and preparation method thereof | |
| CN101991083A (en) | Method for preparing natural fish essence | |
| CN106343542A (en) | Edible mushroom concentrated extracting solution, mushroom condiment and production method of mushroom condiment | |
| CN104886528B (en) | A kind of bolete meat flavour face powder and preparation method thereof | |
| CN105166841A (en) | Chicken flavor salt and preparation method thereof | |
| CN109757702B (en) | Fresh-increasing chicken essence and preparation method thereof | |
| CN107242492A (en) | A kind of method that utilization cyperue esculentus dregs of rice manufacture cyperue esculentus dregs of rice fine powder | |
| CN107581577A (en) | A kind of stewed chicken flavor powdered flavor and preparation method thereof and application thereof | |
| CN102763837A (en) | Lentinula edodes sauce and preparation method thereof | |
| CN106235267A (en) | A kind of edible fungi salad dressing and preparation method thereof | |
| CN101564188B (en) | Production process for corbicula fluminea solid beverage | |
| CN107095273A (en) | A kind of fragrant spicy olive pomace composite seasoning sauce and preparation method thereof | |
| CN108354160B (en) | Preparation method of agaricus bisporus enzymolysis powder, mushroom salt seasoning containing agaricus bisporus enzymolysis powder and preparation method | |
| CN104256524B (en) | A kind of hickory chick tartar sauce and preparation method thereof | |
| CN106490572A (en) | The manufacture method of one seed oyster natural juice flavoring agent | |
| CN101253967A (en) | Composite condiment and producing method thereof | |
| CN108813523A (en) | A kind of edible mushroom seasoning material and preparation method thereof | |
| CN105639256A (en) | Chicken bone essence and preparation method thereof | |
| CN104222949B (en) | A kind of tartar sauce and preparation method thereof | |
| KR100742280B1 (en) | Loach granule and manufacturing method thereby | |
| CN114209040A (en) | Fresh shrimp-flavored composite seasoning powder and preparation method thereof | |
| CN103393168A (en) | Preparation method of peanut butter | |
| CN105747165A (en) | Skin-moistening face-beautifying tomato jam | |
| KR101285152B1 (en) | Functional Anchovy Seasoning And Manufacturing Method Thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170125 |
|
| RJ01 | Rejection of invention patent application after publication |