CN106509845A - Efficient preparation method of mushroom essence - Google Patents
Efficient preparation method of mushroom essence Download PDFInfo
- Publication number
- CN106509845A CN106509845A CN201610927150.6A CN201610927150A CN106509845A CN 106509845 A CN106509845 A CN 106509845A CN 201610927150 A CN201610927150 A CN 201610927150A CN 106509845 A CN106509845 A CN 106509845A
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- Prior art keywords
- mushroom
- water
- mushrooms
- dried mushrooms
- dried
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 86
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000001035 drying Methods 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 5
- 229920002678 cellulose Polymers 0.000 claims abstract description 5
- 150000004676 glycans Chemical class 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 5
- 239000005017 polysaccharide Substances 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- 239000008107 starch Substances 0.000 claims abstract description 5
- 235000019698 starch Nutrition 0.000 claims abstract description 5
- 239000001913 cellulose Substances 0.000 claims abstract description 4
- 241000233866 Fungi Species 0.000 claims description 24
- 238000010411 cooking Methods 0.000 claims description 9
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000001694 spray drying Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 2
- 239000011259 mixed solution Substances 0.000 abstract 2
- 229920001938 Vegetable gum Polymers 0.000 abstract 1
- 239000000243 solution Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 8
- 235000013355 food flavoring agent Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
- 235000010980 cellulose Nutrition 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 2
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 229920000591 gum Polymers 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- SATHPVQTSSUFFW-UHFFFAOYSA-N 4-[6-[(3,5-dihydroxy-4-methoxyoxan-2-yl)oxymethyl]-3,5-dihydroxy-4-methoxyoxan-2-yl]oxy-2-(hydroxymethyl)-6-methyloxane-3,5-diol Chemical compound OC1C(OC)C(O)COC1OCC1C(O)C(OC)C(O)C(OC2C(C(CO)OC(C)C2O)O)O1 SATHPVQTSSUFFW-UHFFFAOYSA-N 0.000 description 1
- 229920000189 Arabinogalactan Polymers 0.000 description 1
- 239000001904 Arabinogalactan Substances 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 235000015076 Shorea robusta Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000019312 arabinogalactan Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000010956 sodium stearoyl-2-lactylate Nutrition 0.000 description 1
- KNYAZNABVSEZDS-UHFFFAOYSA-M sodium;2-octadecanoyloxypropanoate Chemical compound [Na+].CCCCCCCCCCCCCCCCCC(=O)OC(C)C([O-])=O KNYAZNABVSEZDS-UHFFFAOYSA-M 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000021419 vinegar Nutrition 0.000 description 1
- 239000000052 vinegar Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229940082509 xanthan gum Drugs 0.000 description 1
- 235000010493 xanthan gum Nutrition 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Belonging to the field of food processing, the invention discloses an efficient preparation method of mushroom essence. The method includes the steps of: 1) putting cleaned fresh mushrooms into a baking oven, conducting all-around heating on the mushrooms to remove moisture, and then performing drying for 2-3h to obtain dried mushrooms; 2) putting the dried mushrooms directly into water, when the dried mushrooms absorb water completely, and adding water to a volume that is 1.5-2 times that of the dried mushrooms to conducting boiling for 20-30min; 3) carrying out vacuum concentration on the mushroom boiling water into a mushroom concentrated solution with a Baume degree of 15-18, then taking 1-2 parts by weight of vegetable gum, 2-3 parts of polysaccharide, 2-3 parts of starch, 1-2 parts of cellulose, and 1-2 parts of protein, fully mixing the substances evenly, and carrying out homogenizing to obtain a mushroom concentrated mixed solution; and 5) subjecting the homogenized mushroom concentrated mixed solution to spray drying at 80-100DEG C so as to obtain the mushroom essence. The method provided by the invention solves the problem of lack of pure mushroom essence product on the market.
Description
Technical field
The present invention relates to food processing field, in particular to a kind of high efficiency preparation method of fungus essence.
Background technology
Flavoring agent, referring to increase the color of dish, promote appetite, be beneficial to the accesary foods of health.It
Major function be promote vegetable quality, meet the sense organ needs of consumer, so as to stimulate appetite, promote health.From wide
Say in justice, flavoring agent includes savory agent, acidic flavoring agent, sweeting agent, tasty agentss and pungent pastil etc., as Sal, soy sauce, vinegar, monosodium glutamate, sugar
(separately stating), anise, Fructus Foeniculi, Pericarpium Zanthoxyli, mustard etc. all belong to such.Fungus essence is after chicken bouillon product, another high-end pure plain seasoning
Material product.The selected new fresh mushroom of the product is raw material, forms using sophisticated technologies and new technology are refined, retains mushroom to a greater extent
Delicate flavour, fragrance, plain fresh local flavor, belong to flavor type compound seasoner.As new third generation compound seasoner, fungus essence collection
Tool is plain with fresh perfect adaptation, can meet the desire for good food of people, be conducive to modern to set up in new life position again
Science, civilization, rational dietary habit and mode.
But the fungus essence on current market has nearly all filled the flavoring agent of other current mature technologies, it is impossible to referred to as
Fungus essence in pure meaning.
The content of the invention
It is an object of the invention to provide a kind of high efficiency preparation method of fungus essence produces pure fungus essence to reach
Purpose, has been solved the problems, such as above-mentioned.
For realizing the object of the invention, the technical scheme for adopting for：A kind of high efficiency preparation method of fungus essence, including following step
Suddenly：
1) by cleaning after new fresh mushroom be put into baking box, carry out omnibearing heating to mushroom and remove moisture removal, which adds
Hot temperature is 65 DEG C ~ 75 DEG C, then carries out the drying of 2 ~ 3 hours, and drying temperature is 25 DEG C ~ 40 DEG C, so that dried mushrooms are obtained；
2) dried mushrooms are directly placed in water, treat that dried mushrooms are absorbed water completely, add water to dried mushrooms volume 1.5～2 times are boiled
System, boils 20～30 minutes；
3) water for cooking mushroom is concentrated in vacuo to into the mushroom concentration that Baume degrees are 15～18；
4) mushroom concentrated liquid that the Baume degrees that weight portion is 10～30 are 15～18 is taken, then takes the plant that weight portion is 1 ~ 2
Glue, 2 ~ 3 polysaccharide, 2 ~ 3 starch, 1 ~ 2 cellulose, 1 ~ 2 protein carry out being sufficiently mixed uniformly, and homogenizing concentrates mixed liquor into mushroom；
5) by after homogenizing mushroom concentration mixed liquor be spray-dried at 80～100 DEG C both the fungus essence.
Further, the step 2) in take out and cook the mushroom that completes, then squeeze the moisture in the mushroom that completes is cooked
Go out to step 2) described in cooking mushroom water in.
Further, in the step 5) in mushroom concentration mixed liquor homogenizing before add weight portion be 0.1～0.2 breast
Agent.
Using the invention has the advantages that：
Fungus essence in the market confuses monosodium glutamate substantially and other flavoring agent are produced together, and which is not reaching to fungus essence at all
Real purpose.Inventor obtains a kind of pure mushroom fragrance being presented through experimental exploration by the design that is spray-dried
Fungus essence.
Specific embodiment
The present invention is described in further detail below by specific embodiment.
A kind of high efficiency preparation method of fungus essence, comprises the following steps：
1) by cleaning after new fresh mushroom be put into baking box, carry out omnibearing heating to mushroom and remove moisture removal, which adds
Hot temperature is 65 DEG C ~ 75 DEG C, then carries out the drying of 2 ~ 3 hours, and drying temperature is 25 DEG C ~ 40 DEG C, so that dried mushrooms are obtained；
2) dried mushrooms are directly placed in water, treat that dried mushrooms are absorbed water completely, add water to dried mushrooms volume 1.5～2 times are boiled
System, boils 20～30 minutes；When mushroom is cooked, it is impossible to clean again, to lose substantial portion of mushroom molten for cleaning again
Go out composition, and produce material impact to follow-up spray drying, mushroom taste disappears obvious.
3) water for cooking mushroom is concentrated in vacuo to into the mushroom concentration that Baume degrees are 15～18；Underconcentration, then spray dried
Fungus essence after dry does not possess mushroom taste, and concentration is excessive, can produce a kind of smell of burning, it is impossible to realize pure mushroom fragrance.
4) mushroom concentrated liquid that the Baume degrees that weight portion is 10～30 are 15～18 is taken, then weight portion is taken for 1 ~ 2
Plant gum, 2 ~ 3 polysaccharide, 2 ~ 3 starch, 1 ~ 2 cellulose, 1 ~ 2 protein carry out being sufficiently mixed uniformly, and homogenizing mixes into mushroom concentration
Liquid, is not so difficult to molding and no pure mushroom fragrance；
5) by after homogenizing mushroom concentration mixed liquor be spray-dried at 80～100 DEG C both the fungus essence, it is impossible to more than 100
DEG C, not so can also affect the pure mushroom fragrance of fungus essence.
The step 2) in take out and cook the mushroom that completes, then extrude the moisture in the mushroom that completes is cooked to step 2)
In the water of described cooking mushroom.
In the step 5) in mushroom concentration mixed liquor homogenizing before add weight portion be 0.1～0.2 emulsifying agent；It is described
Emulsifying agent is the sodium stearoyl lactate applied in bread, CSL, diacetyl tartarate monoglyceride, sucrose fat
One or more of ester, distillation monoglyceride.The emulsifying agent is easier and mushroom concentrated liquid interacts, and forms complicated being combined
Body, plays a part of more preferable polymeric mushrooms taste compound, and causes fungus essence as which possesses certain antioxidation
Possesses longer freshness date.
Specific embodiment is：A kind of high efficiency preparation method of fungus essence, comprises the following steps：
1) by cleaning after new fresh mushroom be put into baking box, carry out omnibearing heating to mushroom and remove moisture removal, which adds
Hot temperature is 70 DEG C, then carries out the drying of 2.5 hours, and drying temperature is 35 DEG C, so that dried mushrooms are obtained；
2) dried mushrooms are directly placed in water, treat that dried mushrooms are absorbed water completely, added water to 2 times of cookings of dried mushrooms volume, boil
Boiling 30 minutes；
3) water for cooking mushroom is concentrated in vacuo to into the mushroom concentration that Baume degrees are 16；
4) mushroom concentrated liquid that the Baume degrees that weight portion is 10 are 16 is taken, then takes the plant gum, 2 polysaccharide, 2 that weight portion is 2
Starch, 2 celluloses, 2 protein carry out being sufficiently mixed uniformly, and homogenizing concentrates mixed liquor into mushroom；
5) by after homogenizing mushroom concentration mixed liquor be spray-dried at 90 DEG C both the fungus essence.
The step 2) in take out and cook the mushroom that completes, then extrude the moisture in the mushroom that completes is cooked to step 2)
In the water of described cooking mushroom.
In the step 5) in mushroom concentration mixed liquor homogenizing before add weight portion be 0.1～0.2 emulsifying agent, emulsifying
Agent is 1 for the ratio that weight portion is 5:1:1 xanthan gum, arabinogalactan and corn starch are sufficiently mixed uniformly, add
Weight portion is 0.1～0.2 diacetyl tartarate monoglyceride.
The preferred embodiments of the present invention are the foregoing is only, the present invention is not limited to, for the skill of this area
For art personnel, the present invention can have various modifications and variations.It is all within the spirit and principles in the present invention, made any repair
Change, equivalent, improvement etc., should be included within the scope of the present invention.
Claims (3)
1. a kind of high efficiency preparation method of fungus essence, it is characterised in that comprise the following steps：
1) by cleaning after new fresh mushroom be put into baking box, carry out omnibearing heating to mushroom and remove moisture removal, which adds
Hot temperature is 65 DEG C ~ 75 DEG C, then carries out the drying of 2 ~ 3 hours, and drying temperature is 25 DEG C ~ 40 DEG C, so that dried mushrooms are obtained；
2) dried mushrooms are directly placed in water, treat that dried mushrooms are absorbed water completely, add water to dried mushrooms volume 1.5～2 times are boiled
System, boils 20～30 minutes；
3) water for cooking mushroom is concentrated in vacuo to into the mushroom concentration that Baume degrees are 15～18；
4) mushroom concentrated liquid that the Baume degrees that weight portion is 10～30 are 15～18 is taken, then takes the plant that weight portion is 1 ~ 2
Glue, 2 ~ 3 polysaccharide, 2 ~ 3 starch, 1 ~ 2 cellulose, 1 ~ 2 protein carry out being sufficiently mixed uniformly, and homogenizing concentrates mixed liquor into mushroom；
5) by after homogenizing mushroom concentration mixed liquor be spray-dried at 80～100 DEG C both the fungus essence.
2. the high efficiency preparation method of fungus essence according to claim 1, it is characterised in that the step 2) in take out and cook
The mushroom for completing, then extrude the moisture in the mushroom that completes is cooked to step 2) described in cooking mushroom water in.
3. the high efficiency preparation method of fungus essence according to claim 1, it is characterised in that in the step 5) in mushroom it is dense
The emulsifying agent that weight portion is 0.1～0.2 is added before contracting mixed liquor homogenizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610927150.6A CN106509845A (en) | 2016-10-31 | 2016-10-31 | Efficient preparation method of mushroom essence |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610927150.6A CN106509845A (en) | 2016-10-31 | 2016-10-31 | Efficient preparation method of mushroom essence |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509845A true CN106509845A (en) | 2017-03-22 |
Family
ID=58292604
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610927150.6A Pending CN106509845A (en) | 2016-10-31 | 2016-10-31 | Efficient preparation method of mushroom essence |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509845A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1278410A (en) * | 1999-06-21 | 2001-01-03 | 耿正祥 | Wild mushroom soup material |
| CN104783116A (en) * | 2014-11-17 | 2015-07-22 | 李丰伯 | Preparation method of mushroom essence |
| CN106072488A (en) * | 2016-06-12 | 2016-11-09 | 福建省农业科学院食用菌研究所 | A kind of precook liquid mushroom powder as raw material and preparation method thereof with Agaricus bisporus |
-
2016
- 2016-10-31 CN CN201610927150.6A patent/CN106509845A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1278410A (en) * | 1999-06-21 | 2001-01-03 | 耿正祥 | Wild mushroom soup material |
| CN104783116A (en) * | 2014-11-17 | 2015-07-22 | 李丰伯 | Preparation method of mushroom essence |
| CN106072488A (en) * | 2016-06-12 | 2016-11-09 | 福建省农业科学院食用菌研究所 | A kind of precook liquid mushroom powder as raw material and preparation method thereof with Agaricus bisporus |
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| 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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |