CN106721297A - A kind of delicate fragrance mint type pig mushroom flavor enhancement - Google Patents

Abstract

The invention discloses a kind of delicate fragrance mint type pig mushroom flavor enhancement, it is made from the following raw materials in parts by weight：Dried thin mushroom powder 60 70, clausenae Lansium 30 40, Mongolian oak leaf 40 50, glutinous rice 15 20, duck wheat 5 10, peppermint 10 15, date palm 12 17, bolete 67, meter Qu Zhi, salt, lactic acid, saccharomycete, pectase, appropriate amount of water.Mongolian oak leaf is boiled into immersion can reduce tannin content, reduce sour and astringent mouthfeel, increase palatability.Using glutinous rice saccharified liquid increase Calusena lansium juice pol, mouthfeel also be improved significantly, make fermentation materials delicious food mellow, pure and fresh simple and elegant.The amino acid with bitter taste is reduced after being fermented through glutinous rice.Containing abundant nutritional ingredient and many distinctive natural active matters in the present invention, make an addition to and show in pig feed that the enhancing of pig body constitution, growth are accelerated, meat improves, while reducing feed cost.

Description

A kind of delicate fragrance mint type pig mushroom flavor enhancement

Technical field

The present invention relates to field of feed, more particularly to a kind of delicate fragrance mint type pig mushroom flavor enhancement.

Background technology

《XIANGGU TIAOWEIZHI is developed》Refer to that mushroom is edible mushroom famous in the world in one text, it belongs to Basidiomycetes, umbrella Zoopagales, Lentinus.It is classified as edible macro fungi.Due to the development of fungi science and biotechnology, nowadays not only edge With traditional cultivation and start with biotechnology and develop fungi and produce.It is beneficial by the way that some can be obtained after fermentation Metabolite, such as polysaccharide, amino acid material, fermented mushroom is not only of high nutritive value, also with reducing cholesterol, anticancer The function such as swollen.Especially contain in mushroom in the delicate flavour materials such as the former times acid of delicate flavour core, amino acid be produce tasty agents it is main into Point.Therefore, liquid mushroom is adapted to processing and seasoning material, and this is made during flavor enhancement makes an addition to the conventional food of pig can effectively facilitate Feed, promotes body metabolism, enhance immunity.

The content of the invention

The object of the invention is exactly to make up the defect of prior art, there is provided a kind of delicate fragrance mint type pig mushroom seasoning Agent.

The present invention is achieved by the following technical solutions：

A kind of delicate fragrance mint type pig mushroom flavor enhancement, is made from the following raw materials in parts by weight：Dried thin mushroom powder 60-70, clausenae Lansium 30-40, Mongolian oak leaf 40-50, glutinous rice 15-20, duck wheat 5-10, peppermint 10-15, date palm 12-17, bolete 6-7, meter Qu Zhi, food Salt, lactic acid, saccharomycete, pectase, appropriate amount of water.

According to claims 1 delicate fragrance mint type pig mushroom flavor enhancement, preparation method is comprised the following steps that：

(1) rice song juice is added into dried thin mushroom powder and saccharomycete, lactic acid, in 28-30 DEG C of bar after 120-130 high-temp steam sterilizings Cultivated 9-10 days under part, obtain fermented mushroom material；

(2) Mongolian oak leaf is put into suitable quantity of water and is boiled, be put into cold water and soak 10-12 hour, pulled out and be well mixed with salt afterwards, it is close It is honored as a queen and pickles 12-15 days, low temperature drying is made powder, Mongolian oak leaf powder must be pickled；

(3) glutinous rice is put into water and is soaked 6-8 hours, stirred after rice song juice is added after cooking, the sugar under the conditions of 28-32 DEG C Change 5-6 hours, then squeeze the juice after Calusena lansium is enucleated, be well mixed with above-mentioned saccharification glutinous rice, saccharomycete after filtering pomace, in 25-30 Fermented 2-3 days under the conditions of DEG C, obtain fermentation materials；

(4) by the pomace of step 3 is low be well mixed with pectase with suitable quantity of water after, under the conditions of 45-50 DEG C digest 5-6 hours, After centrifugation, pomace juice and precipitation are separated, powder will be made after precipitation drying materials；

(5) duck wheat, peppermint are put into baking box and are toasted 20-30 minutes at 130-140 DEG C, be made powder, then by date palm, ox Liver bacterium addition suitable quantity of water is ground to form after starching encapsulation process 10-12 hours under the conditions of 20-25 DEG C, then is mixed with above-mentioned powder It is even, obtain mixed material；

(6) by the fermented mushroom material of step 1, the fermentation materials of step 3, the pomace juice of step 4, step 5 mixed material with And other residual components are well mixed, drying, powder processed, then with step 2 pickle Mongolian oak leaf powder, the powder of step 4 is well mixed, i.e., Can.

It is an advantage of the invention that：The bent juice of rice is the juice after meter Qu Jing saccharification filterings, containing substantial amounts of fermentable sugar and Composition needed for a certain amount of protein and growth of microorganism.Add lactic acid purpose be in order to prevent miscellaneous bacteria from breeding, it is fermented The fragrance of mushroom and fruit is given out afterwards, increases the feed of pig.Mongolian oak leaf is boiled into immersion can largely reduce blade again The content of middle tannin, reduces the sour and astringent mouthfeel of dry measure used in former times leaf, increases palatability.Increase Calusena lansium juice pol, mouthfeel using glutinous rice saccharified liquid Also be improved significantly, make fermentation materials delicious food mellow, pure and fresh simple and elegant.The isoamyl alcohol of generation, benzyl carbinol are after being fermented through glutinous rice Formed by amino acid and sugar-metabolism during the fermentation, reduce the amino acid of bitter taste.Containing rich in the present invention Rich nutritional ingredient and many distinctive natural active matters, make an addition to show in pig feed the enhancing of pig body constitution, growth plus Hurry up, meat improves, while reducing feed cost.

Specific embodiment

A kind of delicate fragrance mint type pig mushroom flavor enhancement, is made from the following raw materials in parts by weight：Dried thin mushroom powder 60, clausenae Lansium 30th, Mongolian oak leaf 40, glutinous rice 15, duck wheat 5, peppermint 10, date palm 12, bolete 6, meter Qu Zhi, salt, lactic acid, saccharomycete, pectin Enzyme, appropriate amount of water.

According to claims 1 delicate fragrance mint type pig mushroom flavor enhancement, preparation method is comprised the following steps that：

(1) rice song juice is added into dried thin mushroom powder and saccharomycete, lactic acid after 120 high-temp steam sterilizings, is cultivated under the conditions of 28 DEG C 9 days, obtain fermented mushroom material；

(2) Mongolian oak leaf is put into suitable quantity of water and is boiled, be put into cold water and soak 10 hours, be well mixed with salt after pulling out, sealing After pickle 12 days, low temperature drying is made powder, must pickle Mongolian oak leaf powder；

(3) glutinous rice is put into water and is soaked 6 hours, stirred after rice song juice is added after cooking, saccharification 5 is small under the conditions of 28 DEG C When, then squeeze the juice after Calusena lansium is enucleated, it is well mixed with above-mentioned saccharification glutinous rice, saccharomycete after filtering pomace, issued in 25 DEG C of conditions Ferment 2 days, obtains fermentation materials；

(4) by the pomace of step 3 is low be well mixed with pectase with suitable quantity of water after, under the conditions of 45 DEG C digest 5 hours, centrifugation Afterwards, pomace juice and precipitation are separated, powder will be made after precipitation drying materials；

(5) duck wheat, peppermint are put into baking box and are toasted 20 minutes at 130 DEG C, be made powder, then date palm, bolete are added Enter suitable quantity of water and grind to form after slurry encapsulation process 10 hours under the conditions of 20 DEG C, then be well mixed with above-mentioned powder, obtain mixed material；

(6) by the fermented mushroom material of step 1, the fermentation materials of step 3, the pomace juice of step 4, step 5 mixed material with And other residual components are well mixed, drying, powder processed, then with step 2 pickle Mongolian oak leaf powder, the powder of step 4 is well mixed, i.e., Can.

In order to further illustrate application value of the invention, implement people by 200 pigs according to age in days, body weight, body be long, health Pig is equally divided into two groups of experimental group and control group by situation identical principle, and experimental group is fed and adds pig feed seasoning of the invention The feed of agent, control group is fed and is not increased feed of the invention, and experimental period is 3 months, and result of the test is：Feed intake improves 12%, life Sick rate reduction by 9%, pig rate of body weight gain improves 10%, aquaculture cost reduction by 12%.The present invention can effectively reduce the fat deposition of grower pigs Amount, dramatically increases the weight of Growing-finishing pigs, reduces feed-weight ratio, increased the nutrition of pig muscle, improves the quality of pig muscle.

Claims (2)

1. a kind of delicate fragrance mint type pig mushroom flavor enhancement, it is characterised in that be made from the following raw materials in parts by weight：Dried thin mushroom powder 60-70, clausenae Lansium 30-40, Mongolian oak leaf 40-50, glutinous rice 15-20, duck wheat 5-10, peppermint 10-15, date palm 12-17, bolete 6- 7th, meter Qu Zhi, salt, lactic acid, saccharomycete, pectase, appropriate amount of water.

2. the delicate fragrance mint type pig mushroom flavor enhancement according to claims 1, it is characterised in that the specific step of preparation method It is rapid as follows：

(1) rice song juice is added into dried thin mushroom powder and saccharomycete, lactic acid, in 28-30 DEG C of bar after 120-130 high-temp steam sterilizings Cultivated 9-10 days under part, obtain fermented mushroom material；

(2) Mongolian oak leaf is put into suitable quantity of water and is boiled, be put into cold water and soak 10-12 hour, pulled out and be well mixed with salt afterwards, it is close It is honored as a queen and pickles 12-15 days, low temperature drying is made powder, Mongolian oak leaf powder must be pickled；

(3) glutinous rice is put into water and is soaked 6-8 hours, stirred after rice song juice is added after cooking, the sugar under the conditions of 28-32 DEG C Change 5-6 hours, then squeeze the juice after Calusena lansium is enucleated, be well mixed with above-mentioned saccharification glutinous rice, saccharomycete after filtering pomace, in 25-30 Fermented 2-3 days under the conditions of DEG C, obtain fermentation materials；

(4) by the pomace of step 3 is low be well mixed with pectase with suitable quantity of water after, under the conditions of 45-50 DEG C digest 5-6 hours, After centrifugation, pomace juice and precipitation are separated, powder will be made after precipitation drying materials；

(5) duck wheat, peppermint are put into baking box and are toasted 20-30 minutes at 130-140 DEG C, be made powder, then by date palm, ox Liver bacterium addition suitable quantity of water is ground to form after starching encapsulation process 10-12 hours under the conditions of 20-25 DEG C, then is mixed with above-mentioned powder It is even, obtain mixed material；

(6) by the fermented mushroom material of step 1, the fermentation materials of step 3, the pomace juice of step 4, step 5 mixed material with And other residual components are well mixed, drying, powder processed, then with step 2 pickle Mongolian oak leaf powder, the powder of step 4 is well mixed, i.e., Can.