CN106722873A - 猴头菌膨化食品的制备方法 - Google Patents
猴头菌膨化食品的制备方法 Download PDFInfo
- Publication number
- CN106722873A CN106722873A CN201611105560.9A CN201611105560A CN106722873A CN 106722873 A CN106722873 A CN 106722873A CN 201611105560 A CN201611105560 A CN 201611105560A CN 106722873 A CN106722873 A CN 106722873A
- Authority
- CN
- China
- Prior art keywords
- hericium erinaceus
- preparation
- parts
- culture medium
- bacterium
- 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
- 240000000588 Hericium erinaceus Species 0.000 title claims abstract description 43
- 235000007328 Hericium erinaceus Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000013305 food Nutrition 0.000 title claims abstract description 16
- 241000894006 Bacteria Species 0.000 claims abstract description 47
- 239000007788 liquid Substances 0.000 claims abstract description 32
- 244000060234 Gmelina philippensis Species 0.000 claims abstract description 30
- 241000577951 Hydnum Species 0.000 claims abstract description 28
- 239000001963 growth medium Substances 0.000 claims abstract description 28
- 239000007787 solid Substances 0.000 claims abstract description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 26
- 235000009566 rice Nutrition 0.000 claims abstract description 26
- 238000000855 fermentation Methods 0.000 claims abstract description 25
- 230000004151 fermentation Effects 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 25
- 240000008042 Zea mays Species 0.000 claims abstract description 23
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 22
- 239000002609 medium Substances 0.000 claims abstract description 16
- 238000010899 nucleation Methods 0.000 claims abstract description 16
- 238000002156 mixing Methods 0.000 claims abstract description 15
- 238000007789 sealing Methods 0.000 claims abstract description 15
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 10
- 235000005822 corn Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract description 9
- 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 abstract description 9
- 238000000605 extraction Methods 0.000 claims abstract description 9
- 239000005720 sucrose Substances 0.000 claims abstract description 9
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract 2
- 239000000843 powder Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 9
- 238000011534 incubation Methods 0.000 claims description 7
- 238000011081 inoculation Methods 0.000 claims description 7
- 239000002054 inoculum Substances 0.000 claims description 7
- 238000003780 insertion Methods 0.000 claims description 7
- 230000037431 insertion Effects 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims 1
- 150000004676 glycans Chemical class 0.000 abstract description 10
- 229920001282 polysaccharide Polymers 0.000 abstract description 10
- 239000005017 polysaccharide Substances 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 229930191277 erinacine Natural products 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 23
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 21
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 13
- 235000009973 maize Nutrition 0.000 description 13
- 239000000047 product Substances 0.000 description 13
- 241000219051 Fagopyrum Species 0.000 description 7
- 244000068988 Glycine max Species 0.000 description 6
- 235000010469 Glycine max Nutrition 0.000 description 6
- 238000004458 analytical method Methods 0.000 description 6
- 241000233866 Fungi Species 0.000 description 3
- 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 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000221198 Basidiomycota Species 0.000 description 1
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 241000251730 Chondrichthyes Species 0.000 description 1
- 244000234623 Coprinus comatus Species 0.000 description 1
- 235000004439 Coprinus comatus Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 206010061825 Duodenal neoplasm Diseases 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 244000168667 Pholiota nameko Species 0.000 description 1
- 235000014528 Pholiota nameko Nutrition 0.000 description 1
- 241000222383 Polyporales Species 0.000 description 1
- 206010054184 Small intestine carcinoma Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- -1 dimension element Substances 0.000 description 1
- 238000009837 dry grinding Methods 0.000 description 1
- 230000009977 dual effect Effects 0.000 description 1
- 201000000312 duodenum cancer Diseases 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003973 paint Substances 0.000 description 1
- 230000002633 protecting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 239000012744 reinforcing agent Substances 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 239000011265 semifinished product Substances 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000005765 wild carrot Nutrition 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Organic Chemistry (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- Microbiology (AREA)
- Biomedical Technology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Virology (AREA)
- Tropical Medicine & Parasitology (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Medicinal Chemistry (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明涉及一种猴头菌膨化食品的制备方法,将猴头菌原种转管两次;经活化的试管种接入PDA液体培养基内培养,摇瓶内出现大量菌球时接入种子罐,用玉米粉、荞麦粉、麸皮、蔗糖配制猴头菌固体发酵培养基,装袋,插入菌种棒,封口,灭菌;在无菌条件下抽出菌种棒,液体菌种接入抽出孔中,封袋口;在20~25℃培养20~30天,至菌袋内长满菌丝;培养物料烘干加入大米粉混合;混合物料送入双螺杆膨化机膨化,膨化度6~10倍,自动切成长0.8‑1.5cm的产品。本发明所得产品口感酥脆,色泽好,含有猴头多糖、猴头菌素等功能成分,具有增强人体免疫力、养胃等功效;工艺简单,操作方便,成本低。
Description
技术领域
本发明属于食品工艺技术领域,具体涉及一种猴头菌膨化食品的制备方法。
背景技术
猴头菌(Hericium erinaceus)又名猴头、猴头蘑、猴头菇、刺猬菌等,属担子菌纲、多孔菌目、齿菌科、猴头属,是一种珍贵的药食兼用菌。猴头菌含有丰富的蛋白质、脂肪、纤维素、多糖等营养成分,味道鲜美,与熊掌、海参、鱼翅齐名,有“山珍猴头,海味燕窝”的美称。
猴头菌多糖是猴头菌主要生物活性物质之一,以其多方面的生物活性,安全无毒、无副作用而备受消费者青睐。猴头菌多糖由葡萄糖、半乳糖、甘露糖组成,以葡萄糖为主,由β(1→3)键连接的主链和β(1→6)键连接的支链构成的葡聚糖。猴头菌多糖是目前公认的免疫增强剂,对提高机体免疫力,降血糖、保肝护肝、抗氧化、抗衰老等方面都具有显著疗效。用于医治消化不良、胃溃疡、食道癌、胃癌、十二指肠癌等消化系统的疾病,取得了较好的临床效果。
猴头菌野生资源缺乏,人工栽培周期长,受季节限制,从而影响了猴头菌的充分利用。利用发酵技术生产猴头菌丝体多糖,其生物功效和猴头菌子实体多糖几乎相同,而其生产周期短,成本低、产量大,易于工业化生产。
现有用菌类制备膨化食品的专利申请,如CN103766864A公开了一种菇香膨化小食品及其制备方法,是将菇粉、谷物粉、调味料和水按质量比为(2%~15%):(70%~85%):(2%~5%):(5%~15%)混合均匀得物料混合物;混合物挤压膨化;冷却干燥得半成品,喷油调味,即可。CN1351842公开了一种食用菌蘑菇膨化食品制备方法,是将蘑菇干粉碎为20-90目与10-100目大米或玉米配比混合为一体,经膨化机中进行膨化。各种蘑菇干与大米或玉米面的配比如下:香菇蘑1∶2-3大米或玉米面、黑木耳1∶2-4大米或玉米面、平蘑菇1∶1.5-3大米或玉米面、滑子蘑1∶1.5-3大米或玉米面、金针蘑1∶1.5-3大米或玉米面、猴头蘑1∶2-4大米或玉米面、巴西蘑1∶4-8大米或玉米面、玉黄蘑1∶1.5-3大米或玉米面、双胞蘑1∶1.5-4大米或玉米面、鸡腿蘑1∶1.5-3大米或玉米面、花脸蘑1∶2-4大米或玉米面、姬松茸蘑1:4-6大米或玉米面。各种蘑干目数如下:香菇蘑40-60目、黑木耳20-40目、平菇蘑60-80目。
发明内容
本发明的目的旨在提供一种具有优良的口感酥脆,色泽好,含有猴头多糖、猴头菌素等功能成分,具有增强人体免疫力、养胃等功效的猴头菌膨化食品的制备方法。
本发明目的的实现方式为,猴头菌膨化食品的制备方法,具体步骤如下:
1)猴头菌菌种活化:将猴头菌原种转管两次,试管培养基为PDA固体培养基;
2)液体菌种制备:将活化好的试管种接入PDA液体培养基内,培养7~10天,摇瓶内出现大量菌球时接入种子罐,接种比例为1:10,种子罐中培养基为PDA液体培养基,培养温度20℃,培养时间10天;
3)配制猴头菌固体发酵培养基:按照质量份数:玉米粉30~50份,荞麦粉10~20份,黄豆粉10~20份,麸皮10~20份,蔗糖1~3份配制猴头菌固体发酵培养基,然后装袋,插入菌种棒,封口,灭菌,灭菌条件为121℃,60min;
4)接种:在无菌条件下抽出步骤3)插入的菌种棒,将步骤2)所得的液体菌种接入猴头菌固体发酵培养基中间的抽出孔中,接种量10~20ml,封袋口;
5)猴头菌培养:步骤4)接种后,在20~25℃培养20~30天,至菌袋内长满菌丝;
6)干燥与混合:将经步骤5)培养的物料烘干至水分含量30~35%,加入质量份数30份的大米粉混合;
7)膨化:经步骤6)混合的物料送入双螺杆膨化机膨化,膨化条件:1区温度50℃,2区温度100℃,3区温度170℃,转速150rpm,喂料速度22kg/h,膨化度6~10倍,双螺杆膨化机自动将产品切成长0.8-1.5cm的产品;
8)包装:将步骤7)所得膨化产品按规格分装,密封。
本发明的优点是:
1)采用食品原料,固体发酵制备猴头菌菌丝体,菌丝体中猴头菌多糖等功能成分含量较高;
2)将干燥的猴头菌菌丝体物料及大米粉辅料进行挤压膨化,得到猴头菌膨化食品,产品口感酥脆,色泽好;
3)制备出的产品含有丰富的含有猴头多糖、猴头菌素等功能成分,具有增强人体免疫力、修复胃黏膜等功能;
4)工艺简单,操作方便,产品成本低,并可与其他工艺联用获得不同类型产品。
具体实施方式
本发明将猴头菌原种转管两次;经活化的试管种接入PDA液体培养基内培养,摇瓶内出现大量菌球时接入种子罐,用玉米粉、荞麦粉、麸皮、蔗糖配制猴头菌固体发酵培养基,装袋,插入菌种棒,封口,灭菌;在无菌条件下抽出菌种棒,液体菌种接入抽出孔中,封袋口;在20~25℃培养20~30天,至菌袋内长满菌丝;培养物料烘干加入大米粉混合;混合物料送入双螺杆膨化机膨化,膨化度6~10倍,自动切成长0.8-1.5cm的产品。
下面结合实施例对本发明的技术方案进行说明。
实例1:
1)猴头菌菌种活化:将猴头菌原种转管两次,试管培养基为PDA固体培养基;
2)液体菌种制备:将活化好的试管种接入PDA液体培养基内,培养7天,摇瓶内出现大量菌球时接入种子罐,接种比例为1:10,种子罐中培养基为PDA液体培养基,培养温度20℃,培养时间10天;
3)配制猴头菌固体发酵培养基:按照质量份数:玉米粉30份,荞麦粉15份,黄豆粉15份,麸皮15份,蔗糖1份配制猴头菌固体发酵培养基,然后装袋,插入菌种棒,封口,灭菌,灭菌条件为121℃,60min;灭菌时要保证物料中心温度在121℃保持30min以上;
装袋时物料据菌袋顶端留5~8cm;袋的规格为22cm*45cm。
4)接种:在无菌条件下抽出步骤3)插入的菌种棒,将步骤2)所得的液体菌种接入猴头菌固体发酵培养基中间的抽出孔中,接种量10ml,封袋口;
5)猴头菌培养:步骤4)接种后,在20℃培养30天,至菌袋内长满菌丝;
6)干燥与混合:将经步骤5)培养的物料烘干至水分含量30%,加入质量份数30份的大米粉混合;所述大米粉细度为20目。
7)膨化:经步骤6)混合的物料送入双螺杆膨化机膨化,膨化条件:1区温度50℃,2区温度100℃,3区温度170℃,转速150rpm,喂料速度22kg/h,膨化度8倍,双螺杆膨化机自动将产品切成长0.8-1.5cm的产品;
8)包装:将步骤7)所得膨化产品按规格分装,密封。
实例2:同实例1,不同的是,
2)液体菌种制备:将活化好的试管种接入PDA液体培养基内,培养8天,摇瓶内出现大量菌球时接入种子罐,接种比例为1:10,种子罐中培养基为PDA液体培养基,培养温度20℃,培养时间10天;
3)配制猴头菌固体发酵培养基:按照质量份数:玉米粉40份,荞麦粉20份,黄豆粉10份,麸皮20份,蔗糖1份配制猴头菌固体发酵培养基,然后装袋;
4)接种:在无菌条件下抽出步骤3)插入的菌种棒,将步骤2)所得的液体菌种接入猴头菌固体发酵培养基中间的抽出孔中,接种量15ml,封袋口;
5)猴头菌培养:步骤4)接种后,在23℃培养25天,至菌袋内长满菌丝;
6)干燥与混合:将经步骤5)培养的物料烘干至水分含量35%,加入质量份数30份的大米粉混合。
7)膨化:经步骤6)混合的物料送入双螺杆膨化机膨化,膨化度10倍。
实例3:同实例1,不同的是,
2)液体菌种制备:将活化好的试管种接入PDA液体培养基内,培养8天,摇瓶内出现大量菌球时接入种子罐,接种比例为1:10,种子罐中培养基为PDA液体培养基,培养温度20℃,培养时间10天;
3)配制猴头菌固体发酵培养基:按照质量份数:玉米粉50份,荞麦粉10份,黄豆粉10份,麸皮15份,蔗糖3份配制猴头菌固体发酵培养基,然后装袋;
4)接种:在无菌条件下抽出步骤3)插入的菌种棒,将步骤2)所得的液体菌种接入猴头菌固体发酵培养基中间的抽出孔中,接种量20ml,封袋口;
5)猴头菌培养:步骤4)接种后,在25℃培养20天,至菌袋内长满菌丝;
6)干燥与混合:将经步骤5)培养的物料烘干至水分含量33%,加入质量份数30份的大米粉混合。
7)膨化:经步骤6)混合的物料送入双螺杆膨化机膨化,膨化度6倍。
实例4:同实例1,不同的是,
2)液体菌种制备:将活化好的试管种接入PDA液体培养基内,培养10天,摇瓶内出现大量菌球时接入种子罐,接种比例为1:10,种子罐中培养基为PDA液体培养基,培养温度20℃,培养时间10天;
3)配制猴头菌固体发酵培养基:按照质量份数:玉米粉40份,荞麦粉15份,黄豆粉20份,麸皮10份,蔗糖2份配制猴头菌固体发酵培养基,然后装袋;
4)接种:在无菌条件下抽出步骤3)插入的菌种棒,将步骤2)所得的液体菌种接入猴头菌固体发酵培养基中间的抽出孔中,接种量15ml,封袋口;
5)步骤4)接种后,在25℃培养25天,至菌袋内长满菌丝;
6)干燥与混合:将经步骤5)培养的物料烘干至水分含量34%,加入质量份数30份的大米粉混合。
7)膨化:经步骤6)混合的物料送入双螺杆膨化机膨化,膨化度7倍
实例5:同实例1,不同的是,
2)液体菌种制备:将活化好的试管种接入PDA液体培养基内,培养9天,摇瓶内出现大量菌球时接入种子罐,接种比例为1:10,种子罐中培养基为PDA液体培养基,培养温度20℃,培养时间10天;
3)配制猴头菌固体发酵培养基:按照质量份数:玉米粉40份,荞麦粉15份,黄豆粉15份,麸皮15份,蔗糖1份配制猴头菌固体发酵培养基,然后装袋;
4)接种:在无菌条件下抽出步骤3)插入的菌种棒,将步骤2)所得的液体菌种接入猴头菌固体发酵培养基中间的抽出孔中,接种量20ml,封袋口;
5)步骤4)接种后,在24℃培养25天,至菌袋内长满菌丝;
6)干燥与混合:将经步骤5)培养的物料烘干至水分含量33%,加入质量份数30份的大米粉混合。
Claims (5)
1.猴头菌膨化食品的制备方法,其特征在于:具体步骤如下:
1)猴头菌菌种活化:将猴头菌原种转管两次,试管培养基为PDA固体培养基;
2)液体菌种制备:将活化好的试管种接入PDA液体培养基内,培养7~10天,摇瓶内出现大量菌球时接入种子罐,接种比例为1:10,种子罐中培养基为PDA液体培养基,培养温度20℃,培养时间10天;
3)配制猴头菌固体发酵培养基:按照质量份数:玉米粉30~50份,荞麦粉10~20份,黄豆粉10~20份,麸皮10~20份,蔗糖1~3份配制猴头菌固体发酵培养基,然后装袋,插入菌种棒,封口,灭菌,灭菌条件为121℃,60min;
4)接种:在无菌条件下抽出步骤3)插入的菌种棒,将步骤2)所得的液体菌种接入猴头菌固体发酵培养基中间的抽出孔中,接种量10~20ml,封袋口;
5)猴头菌培养:步骤4)接种后,在20~25℃培养20~30天,至菌袋内长满菌丝;
6)干燥与混合:将经步骤5)培养的物料烘干至水分含量30~35%,加入质量份数30份的大米粉混合;
7)膨化:经步骤6)混合的物料送入双螺杆膨化机膨化,膨化条件:1区温度50℃,2区温度100℃,3区温度170℃,转速150rpm,喂料速度22kg/h,膨化度6~10倍,双螺杆膨化机自动将产品切成长0.8-1.5cm的产品。
2.根据权利要求1所述的猴头菌膨化食品的制备方法,其特征在于:步骤3)灭菌时要保证物料中心温度在121℃保持30min以上。
3.根据权利要求1所述的猴头菌膨化食品的制备方法,其特征在于:步骤3)中装袋时物料距菌袋顶端留5~8cm。
4.根据权利要求1所述的猴头菌膨化食品的制备方法,其特征在于步骤6)中所述大米粉细度为20目。
5.根据权利要求1所述的猴头菌膨化食品的制备方法,其特征在于步骤3)中所述袋的规格为22cm*45cm。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611105560.9A CN106722873A (zh) | 2016-12-05 | 2016-12-05 | 猴头菌膨化食品的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201611105560.9A CN106722873A (zh) | 2016-12-05 | 2016-12-05 | 猴头菌膨化食品的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN106722873A true CN106722873A (zh) | 2017-05-31 |
Family
ID=58874257
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201611105560.9A Pending CN106722873A (zh) | 2016-12-05 | 2016-12-05 | 猴头菌膨化食品的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN106722873A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103583235A (zh) * | 2013-11-16 | 2014-02-19 | 覃秀花 | 一种猴头菇菌粉的制备方法 |
CN104082740A (zh) * | 2014-06-25 | 2014-10-08 | 北京赛升药业股份有限公司 | 一种具有干预或改善糖尿病的组合物及其制备方法 |
CN105280174A (zh) * | 2015-11-11 | 2016-01-27 | 武汉理工大学 | 一种食用菌制降噪材料及其制备方法 |
CN106072494A (zh) * | 2016-06-29 | 2016-11-09 | 江荧 | 一种羊肚菌保健粉的制作方法 |
-
2016
- 2016-12-05 CN CN201611105560.9A patent/CN106722873A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103583235A (zh) * | 2013-11-16 | 2014-02-19 | 覃秀花 | 一种猴头菇菌粉的制备方法 |
CN104082740A (zh) * | 2014-06-25 | 2014-10-08 | 北京赛升药业股份有限公司 | 一种具有干预或改善糖尿病的组合物及其制备方法 |
CN105280174A (zh) * | 2015-11-11 | 2016-01-27 | 武汉理工大学 | 一种食用菌制降噪材料及其制备方法 |
CN106072494A (zh) * | 2016-06-29 | 2016-11-09 | 江荧 | 一种羊肚菌保健粉的制作方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103385113B (zh) | 一种木耳的栽培方法 | |
CN104193462A (zh) | 一种木耳培养基 | |
CN103798057B (zh) | 一种银耳培养基及其栽培方法 | |
CN101182266A (zh) | 一种富硒杏鲍菇栽培方法及其培养基 | |
CN102531743A (zh) | 一种杏鲍菇培养料 | |
CN104187586B (zh) | 猴头菇多菇粉及其制备方法 | |
CN103749152A (zh) | 一种香菇的种植方法 | |
CN103583240A (zh) | 利用生料栽培羊肚菌的方法 | |
CN107691879A (zh) | 一种河虾饲料 | |
CN104757514A (zh) | 功能性食用菌粉的生产方法 | |
CN105559045A (zh) | 一种羊肚菌营养粉的制备方法 | |
CN101702983A (zh) | 荷仙菇高效栽培技术 | |
KR20130077260A (ko) | 버섯을 이용한 천연 조미료의 제조방법 및 이에 따라 제조된 천연 조미료 | |
CN100466919C (zh) | 一种糜子米粉及其制备方法 | |
CN108718915A (zh) | 提高侧耳属食用菌产量的培养基及栽培方法 | |
CN103300102A (zh) | 一种食药用菌保健粗粮饼干的制作工艺 | |
CN105272443A (zh) | 生产富硒百色云耳用的培养基添加剂及其应用方法 | |
CN107324916A (zh) | 一种蘑菇种植用培养基及制备方法 | |
CN106242824A (zh) | 一种杏鲍菇栽培料及使用该栽培料生产杏鲍菇的种植方法 | |
CN104323233B (zh) | 一种莲子酵素 | |
CN105052542A (zh) | 云耳栽培方法 | |
CN102687824B (zh) | 一种菌粥及其制备方法 | |
CN105982025A (zh) | 一种富硒米粉肠 | |
CN103461808A (zh) | 一种菌化粮及制备方法 | |
CN105935025A (zh) | 一种利用构树栽培食用菌的栽培料及其栽培方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | 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: 20170531 |