CN106418470A - Instant needle mushroom - Google Patents
Instant needle mushroom Download PDFInfo
- Publication number
- CN106418470A CN106418470A CN201610804337.7A CN201610804337A CN106418470A CN 106418470 A CN106418470 A CN 106418470A CN 201610804337 A CN201610804337 A CN 201610804337A CN 106418470 A CN106418470 A CN 106418470A
- Authority
- CN
- China
- Prior art keywords
- sing
- flammulina velutiper
- needle mushroom
- high pressure
- velutiper
- 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of foods, and particularly relates to an instant needle mushroom. The instant needle mushroom adopts a preparation technology with the following steps of selecting fresh needle mushroom, removing impurities, washing, and airing; inoculating bacillus subtilis accounting for 2 to 5% of weight of needle mushroom, culturing for 14 to 20h at the temperature of 35 to 38 DEG C, mixing the needle mushroom and a seasoning, steaming for 30 to 50s at high pressure, and controlling the high-pressure temperature to 90 to 92 DEG C and the pressure to 0.09 to 0.1MPa; sterilizing the steamed needle mushroom at high temperature, vacuuming, and packaging. The instant needle mushroom has the advantages that after the needle mushroom is fermented by the bacillus subtilis, the extraction rate of polysaccharide in the needle mushroom is obviously increased, and can reach maximum value of 8.94% in the shorter extraction period; after the needle mushroom is steamed at high pressure, the seasoning can quickly permeate into the mushroom body, so that the uniform mouth feel of the seasoned needle mushroom is guaranteed, the treatment time is short, and the loss of nutrients in the needle mushroom is little.
Description
Technical field
The invention belongs to food technology field is and in particular to a kind of instant gold-needle mushroom.
Background technology
Flammulina velutiper (Fr.) Sing with its cap cunning tender, handle is crisp, nutritious, delicious agreeable to the taste and be world-famous for, particularly cold vegetable dish in sauce and fire
The first-class food materials of pot, it is nutritious, and A sweety scent assails the nostrils and delicious flavour, is deeply loved by the public.According to surveying and determination, Flammulina velutiper (Fr.) Sing amino
The content of acid is very abundant, and higher than general mushrooms, the content of especially lysine is especially high, and lysine has promotion children's intelligence
The function of developing.Protein 8.87%, carbohydrate 60.2% is contained, crude fibre reaches 7.4%, often eating can in Flammulina velutiper (Fr.) Sing dry product
Prevent and treat Peptic Ulcerss.There is research to show, in Flammulina velutiper (Fr.) Sing, a kind of contained material has good antitumaous effect again.Flammulina velutiper (Fr.) Sing is one
Plant ticbit, be preferable health food again.
At present, pursue health, the consumption pattern of nutrition has become a kind of trend, and Flammulina velutiper (Fr.) Sing is with its peculiar flavour, high
Nutritive value and significant physiological function and be loved by the people, at present, instant gold-needle mushroom is mainly with Flammulina velutiper (Fr.) Sing canned food, Flammulina velutiper (Fr.) Sing
The foodstuff product such as tartar sauce embody, processing technique than more conventional it is impossible to further improve Flammulina velutiper (Fr.) Sing nutritive value, therefore, right
The edible fungi such as Flammulina velutiper (Fr.) Sing carry out deep processing, improve its added value, have become very urgent.
Content of the invention
It is an object of the invention to provide a kind of instant gold-needle mushroom.
Instant gold-needle mushroom preparation technology of the present invention is as follows, selects fresh Flammulina velutiper (Fr.) Sing, remove impurity, cleans, dries, and inoculates Flammulina velutiper (Fr.) Sing
The bacillus subtilises of weight 2-5%, cultivate 14-20 hour, after Flammulina velutiper (Fr.) Sing and flavoring for mixture, in high pressure at 35-38 DEG C
Under steam the 30-50 second, high pressure temperature control at 90-92 DEG C, pressure be 0.09-0.1MPa, by the Flammulina velutiper (Fr.) Sing after high pressure steaming
Sterilizing, evacuation packaging.
Flammulina velutiper (Fr.) Sing of the present invention, after fermentation of bacillus subtilis, can significantly improve the extraction ratio of Flammukinan, shorter
Extraction time in, Flammukinan extraction ratio can be rapidly reached maximum 8.94%, Flammulina velutiper (Fr.) Sing flavouring agent energy after high pressure steaming
Rapidly permeate into mushroom body it is ensured that seasoned Flammulina velutiper (Fr.) Sing mouthfeel is uniform, process time is short, and Flammulina velutiper (Fr.) Sing nutrient loss is few.
Brief description
Fig. 1 is Flammulina velutiper (Fr.) Sing A Flammukinan extraction ratio and dwell time graph of a relation；
Fig. 2 is Flammulina velutiper (Fr.) Sing B Flammukinan extraction ratio and dwell time graph of a relation；
Fig. 3 is Flammulina velutiper (Fr.) Sing C Flammukinan extraction ratio and dwell time graph of a relation：
Fig. 4 is Flammulina velutiper (Fr.) Sing D Flammukinan extraction ratio and dwell time graph of a relation：
Fig. 5 is Flammulina velutiper (Fr.) Sing E Flammukinan extraction ratio and dwell time graph of a relation.
Specific embodiment
Following embodiment can make those skilled in the art be apparent from the present invention, but limits never in any form
The present invention processed.
Embodiment 1, selects fresh, unabroken Flammulina velutiper (Fr.) Sing as raw materials for production, Flammulina velutiper (Fr.) Sing is put into and cleans table in clear water
Face attachment culture slag, cleans 3 times repeatedly, notes keeping needle mushroom body complete in cleaning process, the Flammulina velutiper (Fr.) Sing drip after cleaning
Solid carbon dioxide divides, and dries the bacillus subtilises inoculating Flammulina velutiper (Fr.) Sing weight 2% to surface no moisture, 35 under 38 DEG C of drying temperature
Cultivate 14 hours at DEG C, by Flammulina velutiper (Fr.) Sing with flavouring agent mix uniformly, seasoned Flammulina velutiper (Fr.) Sing is steamed 30 seconds under high pressure, high pressure
At 90 DEG C, pressure is 0.09MPa to temperature control, by the Flammulina velutiper (Fr.) Sing sterilizing after high pressure steaming, evacuation packaging.
Embodiment 2, selects fresh, unabroken Flammulina velutiper (Fr.) Sing as raw materials for production, Flammulina velutiper (Fr.) Sing is put into and cleans table in clear water
Face attachment culture slag, cleans 3 times repeatedly, notes keeping needle mushroom body complete in cleaning process, the Flammulina velutiper (Fr.) Sing drip after cleaning
Solid carbon dioxide divides, and dries the bacillus subtilises inoculating Flammulina velutiper (Fr.) Sing weight 3% to surface no moisture, 36 under 39 DEG C of drying temperature
Cultivate 16 hours at DEG C, by Flammulina velutiper (Fr.) Sing with flavouring agent mix uniformly, seasoned Flammulina velutiper (Fr.) Sing is steamed 35 seconds under high pressure, high pressure
At 90.5 DEG C, pressure is 0.092MPa to temperature control, by the Flammulina velutiper (Fr.) Sing sterilizing after high pressure steaming, evacuation packaging.
Embodiment 3, selects fresh, unabroken Flammulina velutiper (Fr.) Sing as raw materials for production, Flammulina velutiper (Fr.) Sing is put into and cleans table in clear water
Face attachment culture slag, cleans 3 times repeatedly, notes keeping needle mushroom body complete in cleaning process, the Flammulina velutiper (Fr.) Sing drip after cleaning
Solid carbon dioxide divides, and dries the bacillus subtilises inoculating Flammulina velutiper (Fr.) Sing weight 4% to surface no moisture, 36 under 40 DEG C of drying temperature
Cultivate 18 hours at DEG C, by Flammulina velutiper (Fr.) Sing with flavouring agent mix uniformly, seasoned Flammulina velutiper (Fr.) Sing is steamed 45 seconds under high pressure, high pressure
At 91.5 DEG C, pressure is 0.096MPa to temperature control, by the Flammulina velutiper (Fr.) Sing sterilizing after high pressure steaming, evacuation packaging.
Embodiment 4, selects fresh, unabroken Flammulina velutiper (Fr.) Sing as raw materials for production, Flammulina velutiper (Fr.) Sing is put into and cleans table in clear water
Face attachment culture slag, cleans 3 times repeatedly, notes keeping needle mushroom body complete in cleaning process, the Flammulina velutiper (Fr.) Sing drip after cleaning
Solid carbon dioxide divides, and dries the bacillus subtilises inoculating Flammulina velutiper (Fr.) Sing weight 5% to surface no moisture, 38 under 42 DEG C of drying temperature
Cultivate 20 hours at DEG C, by Flammulina velutiper (Fr.) Sing with flavouring agent mix uniformly, seasoned Flammulina velutiper (Fr.) Sing is steamed 50 seconds under high pressure, high pressure
At 92 DEG C, pressure is 0.1MPa to temperature control, by the Flammulina velutiper (Fr.) Sing sterilizing after high pressure steaming, evacuation packaging.
Material to be tested：Fresh Flammulina velutiper (Fr.) Sing, the place of production, Liuan City, Anhui Province Jinzhai County.
Flammulina velutiper (Fr.) Sing A：Flammulina velutiper (Fr.) Sing, after embodiment 1 disposal methods, obtains；
Flammulina velutiper (Fr.) Sing B：Select fresh, unabroken Flammulina velutiper (Fr.) Sing as raw materials for production, Flammulina velutiper (Fr.) Sing is put into clean surface in clear water attached
Culture slag, repeatedly clean 3 times, note in cleaning process keeping needle mushroom body complete, the Flammulina velutiper (Fr.) Sing after cleaning is drained the water
Point, dry the bacillus subtilises inoculating Flammulina velutiper (Fr.) Sing weight 2% to surface no moisture under 38 DEG C of drying temperature, at 35 DEG C
Culture 14 hours, obtains；
Flammulina velutiper (Fr.) Sing C：Flammulina velutiper (Fr.) Sing is put into and is cleaned surface attachment culture slag in clear water, repeatedly cleans 3 times, notes keeping in cleaning process
Needle mushroom body is complete, the Flammulina velutiper (Fr.) Sing after cleaning is drained away the water, dries to surface no moisture, obtain under 38 DEG C of drying temperature
Arrive；
Flammulina velutiper (Fr.) Sing D：Flammulina velutiper (Fr.) Sing is put into and is cleaned surface attachment culture slag in clear water, repeatedly cleans 3 times, notes keeping in cleaning process
Needle mushroom body is complete, and the Flammulina velutiper (Fr.) Sing after cleaning is drained away the water, and dries to surface no moisture under 38 DEG C of drying temperature, will
Flammulina velutiper (Fr.) Sing uniform seasoning with appropriate Sal mix, seasoned Flammulina velutiper (Fr.) Sing is steamed 30 seconds under high pressure, high pressure temperature control exists
90 DEG C, pressure is 0.09MPa, by the Flammulina velutiper (Fr.) Sing sterilizing after high pressure steaming, evacuation packaging.
Flammulina velutiper (Fr.) Sing E：Do not carry out the fresh Flammulina velutiper (Fr.) Sing of any process.
It is as follows that Flammulina velutiper (Fr.) Sing A, B, C, D, E polysaccharide extract rate measure technique：
Each group Flammulina velutiper (Fr.) Sing is less than 10% in 80 DEG C of temperature dryings to water content, wears into 40 mesh with mortar, make golden needle fungus, essence
Really weigh 4 g Flammulina velutiper (Fr.) Sing samples, press solid-to-liquid ratio 1 respectively:30 accurate addition distilled water 120 mL, sealing mixes, and is forced into
300MPa, pressurize, 50 DEG C of temperature, sucking filtration takes filtrate, with metric measurement absorbance A value, calculates Flammukinan and extracts
Rate；
Flammulina velutiper (Fr.) Sing A Flammukinan extraction ratio and dwell time relation such as Fig. 1；
Flammulina velutiper (Fr.) Sing B Flammukinan extraction ratio and dwell time relation such as Fig. 2；
Flammulina velutiper (Fr.) Sing C Flammukinan extraction ratio and dwell time relation such as Fig. 3；
Flammulina velutiper (Fr.) Sing D Flammukinan extraction ratio and dwell time relation such as Fig. 4；
Flammulina velutiper (Fr.) Sing E Flammukinan extraction ratio and dwell time relation such as Fig. 5.
From polysaccharide extract rate and dwell time graph of a relation, Flammulina velutiper (Fr.) Sing A, B is for Flammulina velutiper (Fr.) Sing C, D, E shorter
Dwell time in Flammulina velutiper (Fr.) Sing polysaccharide extract rate can be rapidly reached peak, and Flammukinan extraction ratio is significantly higher than Flammulina velutiper (Fr.) Sing
C, D, E, Flammulina velutiper (Fr.) Sing C, D, E Flammukinan extraction ratio no significant difference, when Flammulina velutiper (Fr.) Sing C, D, E Flammukinan extraction ratio highest
Corresponding dwell time point no significant difference.
Claims (1)
1. a kind of instant gold-needle mushroom is it is characterised in that preparation technology is, Flammulina velutiper (Fr.) Sing remove impurity, cleans, dries → inoculate hay spore
Bacillus fermentation → seasoning → high pressure steaming → sterilizing, vacuum packaging；
The concrete procedure of processing of technique is：
Flammulina velutiper (Fr.) Sing remove impurity
Select fresh, unabroken Flammulina velutiper (Fr.) Sing as raw materials for production, excise root, Flammulina velutiper (Fr.) Sing is torn put in clear water and clean,
Repeatedly clean 3 times, note in cleaning process keeping needle mushroom body complete, the Flammulina velutiper (Fr.) Sing after cleaning is drained away the water, in 38-42
DEG C drying temperature under dry to surface no moisture；
Inoculation fermentation of bacillus subtilis
The bacillus subtilises of inoculation Flammulina velutiper (Fr.) Sing weight 2-5%, cultivate 14-20 hour at 35-38 DEG C；
3）Seasoning
Will be uniform with flavouring agent mix for Flammulina velutiper (Fr.) Sing；
4）High pressure steaming
Seasoned Flammulina velutiper (Fr.) Sing is steamed the 30-50 second under high pressure, at 90-92 DEG C, pressure is 0.09- to high pressure temperature control
0.1MPa；
5）Sterilizing, vacuum packaging
By the Flammulina velutiper (Fr.) Sing sterilizing after high pressure steaming, evacuation packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610804337.7A CN106418470A (en) | 2016-09-06 | 2016-09-06 | Instant needle mushroom |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610804337.7A CN106418470A (en) | 2016-09-06 | 2016-09-06 | Instant needle mushroom |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106418470A true CN106418470A (en) | 2017-02-22 |
Family
ID=58165287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610804337.7A Pending CN106418470A (en) | 2016-09-06 | 2016-09-06 | Instant needle mushroom |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106418470A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822106A (en) * | 2017-11-30 | 2018-03-23 | 柳州市金记猪肚鸡餐厅 | A kind of spicy instant gold-needle mushroom and its processing method |
| CN110742111A (en) * | 2018-12-13 | 2020-02-04 | 山东建筑大学 | Cordyceps flower or needle mushroom dried product, pancake fruit and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120013521A (en) * | 2010-08-05 | 2012-02-15 | 봉 환 정 | Method for producing fermented solution of mushroom with enhanced antioxidative activity and fermented solution of mushroom produced by the same |
| CN103932344A (en) * | 2014-05-04 | 2014-07-23 | 绥化学院 | Fermentation preparation method for edible fungus probiotics health-care drink |
| CN104605337A (en) * | 2015-03-11 | 2015-05-13 | 湖南农业大学 | Preparation method for flavored fermented pleurotus eryngii |
| CN105077060A (en) * | 2015-07-30 | 2015-11-25 | 合肥元政农林生态科技有限公司 | Instant osmunda japonica processing method |
| CN105310062A (en) * | 2015-11-13 | 2016-02-10 | 合肥工业大学 | Processing method for instant needle mushroom |
-
2016
- 2016-09-06 CN CN201610804337.7A patent/CN106418470A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120013521A (en) * | 2010-08-05 | 2012-02-15 | 봉 환 정 | Method for producing fermented solution of mushroom with enhanced antioxidative activity and fermented solution of mushroom produced by the same |
| CN103932344A (en) * | 2014-05-04 | 2014-07-23 | 绥化学院 | Fermentation preparation method for edible fungus probiotics health-care drink |
| CN104605337A (en) * | 2015-03-11 | 2015-05-13 | 湖南农业大学 | Preparation method for flavored fermented pleurotus eryngii |
| CN105077060A (en) * | 2015-07-30 | 2015-11-25 | 合肥元政农林生态科技有限公司 | Instant osmunda japonica processing method |
| CN105310062A (en) * | 2015-11-13 | 2016-02-10 | 合肥工业大学 | Processing method for instant needle mushroom |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822106A (en) * | 2017-11-30 | 2018-03-23 | 柳州市金记猪肚鸡餐厅 | A kind of spicy instant gold-needle mushroom and its processing method |
| CN110742111A (en) * | 2018-12-13 | 2020-02-04 | 山东建筑大学 | Cordyceps flower or needle mushroom dried product, pancake fruit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104017705B (en) | A kind of natural health-care wine and preparation method thereof | |
| CN105559045B (en) | A kind of preparation method of hickory chick nutrient powder | |
| CN102210445A (en) | Method for processing flavor mushroom sauce | |
| CN106923193A (en) | A kind of preparation method of mushroom soya sauce | |
| CN105918914A (en) | Processing method of fermented dried duck meat | |
| CN105231401A (en) | Composite dried collybia albuminosa sauce and preparation method thereof | |
| KR20150031557A (en) | Manufacturing method of functional sun-dried salt | |
| CN103843956A (en) | Treatment method and treatment system of coffee raw material | |
| CN106472711A (en) | A kind of fermentation process of the fruity tamarind cheese rich in isoflavone | |
| CN106418470A (en) | Instant needle mushroom | |
| CN105394715A (en) | Intestine moistening aloe-containing sweet sauce | |
| CN104630011A (en) | Preparation method of low-alcohol black wolfberry-back bean-black fungus drink | |
| CN104305234A (en) | Hot and spicy chicken cubes and processing method thereof | |
| CN103750384A (en) | Preparation method of edible mushroom flavored meat sausage | |
| CN103614301B (en) | Produce the aspergillus niger of lytic enzyme and the application in preparation mushroom zymolyte thereof | |
| CN105380258A (en) | Production method of instant tremella product | |
| CN104223032A (en) | Production method of agrocybe cylindracea broad bean sauce | |
| CN103053952A (en) | Process for producing fermented soy beans by edible fungus fermentation method | |
| CN106690263A (en) | Method for making different special flavors of fish paste | |
| CN108497454B (en) | Preparation method of low-salt sesame leaf sauce | |
| CN105942425A (en) | Puffed corn germ chicken essence | |
| CN102178213B (en) | Processing method of sauced mushrooms | |
| CN104872623A (en) | Nvjindan hot sauce | |
| CN105166853A (en) | Life-nourishing pawpaw and red wine sweet sauce | |
| CN106387857A (en) | Ready-to-eat oyster mushrooms |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170222 |
|
| RJ01 | Rejection of invention patent application after publication |