CN107125723A - A kind of formula of edible rhzomorph intestines and preparation method thereof - Google Patents
A kind of formula of edible rhzomorph intestines and preparation method thereof Download PDFInfo
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- CN107125723A CN107125723A CN201610106732.8A CN201610106732A CN107125723A CN 107125723 A CN107125723 A CN 107125723A CN 201610106732 A CN201610106732 A CN 201610106732A CN 107125723 A CN107125723 A CN 107125723A
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Abstract
This invention is through multiple research experiment repeatedly, by the novelty kind Edible mushroom processing of modern agriculture into edible rhzomorph intestines, the nutritive value that this kind of sausage not only maintains edible mushroom makes the organic compounds such as fungi polysaccharide be discharged from cell again, add the function of anticancer, hypoglycemic, reducing blood lipid, hypotensive and beautifying face and moistering lotion, make people faster to the eating method of edible mushroom, be more convenient.The application of this patent can make the utilization of edible mushroom more extensive, there is very big economic benefit and social benefit.Invented 100 parts of new formulation edible mushroom major ingredient, 10 parts of green starch, various condiment account for 0.5 part, invented iron pan fry plus metal zirconium ball milling preparation method.The application of this invention can produce very big Social benefit and economic benefit.
Description
Technical field
Present invention relates to processing of farm products field, particularly a kind of formula of edible rhzomorph intestines and preparation method thereof.
Background technology
Plain intestines are the food of the Hui ethnic group and a kind of often to eat for the religion personnel that profess Buddhism.Edible mushroom is used as a kind of new peculiar agricultural production
Product, are the scientific and technological achievements of modern agriculture.Because edible mushroom is the nutrient and healthcare products of high protein and low fat, in the past few years extremely people
Concern, particularly edible mushroom contains 20 kinds of amino acid that needed by human body is wanted.Including 8 kinds must amino acid, it is and true in edible mushroom
Granulose, is not only acted on three drops,（Hypoglycemic, reducing blood lipid, hypotensive）Fungi polysaccharide can stimulate human T cell to produce simultaneously
Interferon.Interferon can suppress cancer cell RNA conversion, thus have an obvious anti-cancer function, and the SOD enzymes in edible mushroom, energy
Promote microcirculation in human body, thus have beautification function again.Because of edible Pseudomonas new industry, in the past few years, to the food and drink method of edible mushroom
It is very dull always, it is only limited to fry, fries, boils.Sausage is people's daily non-staple food loved by all, and people want food always for many years
Sausage industry is placed in bacterium, so can not only expand edible range but also instant, this is a good vegetable basket project, but by
In the physicochemical property of edible mushroom, taste and flavor can not be solved the problems, such as always for a long time.
This invention, on the premise of fully research edible mushroom physicochemical property, through repetition test, works out unique flavor mouthful
Sense preferably eats rhzomorph intestines, the need for meeting consumption market.
The content of the invention
Main research
The research of kind
Edible rhzomorph intestines main component should be edible mushroom, and this patent is according to the requirement of patent target and task, mainly to advocate people
The Pollution In Edible Mushroomss kind consumed, according to the consumption in market, principal item is with flat mushroom, mushroom, pleurotus eryngii, sliding mushroom, black
The big mushroom kind of agaric five is main body.
The research of formula
In formula, the ratio consumption of major ingredient is mainly to maintain, based on this patent formula is assisted a ruler in governing a country with the monarch and his subjects, major ingredient is monarch, and auxiliary material is
Minister（Mainly condiment）.Based on monarch, the style of monarch is just to maintain, the local flavor of major ingredient is embodied, while considering people again
Mouthfeel, thus auxiliary material must also embody.This many quantitative ratios of material both embody taste flavor, and material is embodied again
Expect cost, the raw material of comprehensive this patent and every composition, have four big factors, this four big factor is：
A, major ingredient：Edible mushroom
B, auxiliary material 1：Starch
C, auxiliary material 2：Condiment
After formulating, it is mainly the ratio of this three big factor
The thinking of technical study
The traditional process route of sausage is very simple.
The technical study of this patent is mainly the species according to edible fungus nutrient components, proposes two indexs.
First index is local flavor
Second index is the dissolution rate of active ingredient.
According to this index twice, when studying technique, so that process route is improved based on this two indexs and is determined.
Main study route
Edible rhzomorph intestines, will embody the local flavor of edible mushroom, it is necessary to understand the main source of its local flavor first.
Edible fungus flavor, depends primarily on the chemical composition of edible mushroom.These chemical compositions, are primarily present in cytoplasm.
It is well known that edible mushroom is the microorganism for having cell membrane.The concentration of local flavor, depending on active chemical in cell
In number, while again depend on release number.How many present in cell, environmental condition is relevant during with growth.
Growth conditions, which is adapted to, to grow, and the content of its active ingredient is just high.If the inadaptable growth hair of growth conditions
The content of its effective composition of the requirement educated is just low, here it is wanting the one of the main reasons of choice stock why before processing.
Second is exactly the coefficient of active ingredient release, and this is just relevant with processing technology.This patent mainly studies maximum
Release coefficient.The formulation of this route is studied from cellular level.
The process route studied from cellular level
The active chemical of edible fungus flavor, is present in cytoplasm, and edible mushroom is the microorganism for having cell membrane.Edible mushroom according to
Kind is different, the composition of its cell membrane difference.But common main component is chitin.If destroyed in cell membrane
Active ingredient in chitin, cell will be discharged largely, can so increase the mouthfeel of sausage.
This patent mainly takes measures from the following aspects.
It has studied expanding method
The chitin of edible mushroom cell membrane is connected by common chemical combination key, if passing through the method for physics, the side of chemistry
Method interrupts these chemical combination keys, and cell membrane will be destroyed, and active ingredient will be discharged, but the method wherein one of chemistry
Harmful substance, thus the nuisanceless or pollution-free food of inadaptable production can be produced a bit, and this patent is not suitable for.This patent uses physics
Method, plavini is studied first.
Allow edible mushroom cell membrane rapid expansion, rapidly shunk after expansion.When rapidly shrinking, opened first with cell surface
Begin, because speed is fast, superficial cell wall shrinks, and internal cytoplasm is still in expansion.Such systolic dyssynchrony, is caused
Cell wall rupture.It is nontoxic because this physical method does not use any medicine.
The dry stir-fry method of research
Edible mushroom is placed in iron pan and does stir-fry, beneficial to active ingredient volatilization, the dry volume for frying thing is have studied, does the stir-fry time with volatilization
The relation of thing release, reaches neither gelatinization and has the maximum amount of volatilization.
It has studied influence of the edible mushroom nanometer technology to sausage mouthfeel
Using spherical cylinder of steel, the metal zirconium ball of different size is put into.By Edible mushroom processing into particle diameter between 195-395nm, so
It is used to make raw material afterwards.
Research is dry to fry and nanometer technology combined techniques.
Edible mushroom after dry stir-fry is placed into progress nanometer technology processing in cylinder of steel.
Embodiment
First, the research of kind
5 kinds are respectively：Flat mushroom, mushroom, sliding mushroom, pleurotus eryngii, black fungus.
Flat mushroom is No. 1 sample
Mushroom is No. 2 samples
Sliding mushroom is No. 3 samples
Pleurotus eryngii is No. 4 samples
Black fungus is No. 5 samples
2nd, the research of formula
1. by taking No. 1 sample flat mushroom as an example：The ratio of various material is
100 parts of major ingredient edible mushroom
Green starch, cornstarch, each 10 parts of sweet potato starch has been respectively adopted
Auxiliary material 0.5 portion of 1 condiment group, 0.7 part of edible oil
In experimental result, the mouthfeel of green starch is best.
2. auxiliary material 2, the preparation of condiment group
Ground cinnamon 500g is weighed, ratio accounts for 10 parts of this group of formula
Nutmeg powder 500g is weighed, ratio accounts for 10 parts of this group of formula
Aniseed part 250g is weighed, ratio accounts for 5 parts of this group of formula
Root of Dahurain angelica 200g is weighed, ratio accounts for 4 parts of this group of formula
Ginger powder 500g is weighed, ratio accounts for 10 parts of this group of formula
Chopped spring onion 1000g is weighed, ratio accounts for 20 parts of this group of formula
Monosodium glutamate 50g is weighed, ratio accounts for 1 part of this group of formula
I+G lOg are weighed, ratio accounts for 0.2 part of this group of formula
Salt 25g is weighed, ratio accounts for 0.5 part of this group of formula
50 milliliters of soy sauce is weighed, ratio accounts for 1 part of this group of formula
Stir and added by 100 parts of major ingredient, plus 0.5 part of ratio
3rd, the scheme of swell
（One）Concrete operation method
1. weighing 10 kilograms of a sample flat mushroom, 3cm*3cm fritter is cut into.
2. being put into boiling water to boil respectively 3 minutes, 5 minutes, 7 minutes, water wants dipped mushroom body, and has certain space.
Cooled down 5 minutes 3. boiling to after the time and pulling the frozen water for being put into 4 degrees Celsius out at once.
（Two）As a result
3 minutes tasteless is boiled, the taste for boiling 5 minutes and 7 minutes is all dense, but boil the mushroom block of 7 minutes some softenings, with
Boil 5 minutes and be advisable.
4th, pot fries the scheme of experiment
（One）Concrete operation method
1. weighing 10 kilograms of a sample flat mushroom, 3cm*3cm fritter is cut into.
2. water content is dried up to less than 20%.
3. quick-fried 3 minutes, 5 minutes, 7 minutes in big iron pan.
（Two）As a result
Some fire for frying 3 minutes are light；The mushroom block fried 5 minutes becomes orange colour；Frying 7 minutes has the gelatinization of part mushroom block, fries 5 minutes
Most preferably.
5th, nanometer technology experimental program
Concrete operation method
1st, 10 kilograms of a sample flat mushroom is weighed
2nd, water content is dried up to 5%
3rd, the mesh of bacterium powder 80 is broken into small steel mill
4th, add metal zirconium ball with spherical cylinder of steel and roll grinds, particle diameter is in 195-395nm.
6th, forming experiment scheme
Swell is made expansion type sausage by formula respectively, dry being made for stir-fry experiment is made dry stir-fry formula sausage by formula,
Nanometer technology is made a nanometer sausage, and the best order of taste and flavor is：Best, dry placed in the middle, time of expansion fried of nanometer
It.
In order to preferably find, mouthfeel is optimal, local flavor preferably eats rhzomorph intestines, and this invention has carried out dry stir-fry+nanometer skill again
The synthesis manufacture method of art, result is that effect is best in these four.
Claims (6)
1. this invention have studied the formula and preparation method of a kind of edible rhzomorph intestines;Formula：100 parts of edible mushroom major ingredient, auxiliary material 1
10 parts of green starch, 0.5 part of 2 condiment group of auxiliary material is prepared for taking big kitchen to be rolled with metal zirconium ball with spherical cylinder of steel again after 5 minutes
Wear into granularity of the particle diameter in 195-395nm.
2. 10 parts of green starch in formula according to claim 1, formula.
3. formula according to claim 1, the formula for the condiment group that auxiliary material 3 is constituted：Chinese cassia tree accounts for 10 parts of this component, and meat bandit accounts for this
10 parts of component, aniseed accounts for 5 parts of this component, and the root of Dahurain angelica accounts for 4 parts of this component.
4. preparation method according to claim 1, edible mushroom major ingredient is fried 5 minutes.
5. preparation method according to claim 1, edible mushroom major ingredient with spherical cylinder of steel with metal zirconium ball barreling into particle diameter in 195-
395nm granularity.
6. preparation method according to claim 1, after edible mushroom major ingredient is fried 5 minutes with pot, then with spherical cylinder of steel with metal zirconium ball
Barreling into particle diameter 195-395nm granularity.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610106732.8A CN107125723A (en) | 2016-02-27 | 2016-02-27 | A kind of formula of edible rhzomorph intestines and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610106732.8A CN107125723A (en) | 2016-02-27 | 2016-02-27 | A kind of formula of edible rhzomorph intestines and preparation method thereof |
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| CN107125723A true CN107125723A (en) | 2017-09-05 |
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| CN201610106732.8A Pending CN107125723A (en) | 2016-02-27 | 2016-02-27 | A kind of formula of edible rhzomorph intestines and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1762225A (en) * | 2004-10-21 | 2006-04-26 | 昆明大东方生物化学科技有限公司 | Artificial vegetarian sausage |
| CN1795731A (en) * | 2004-12-27 | 2006-07-05 | 曹振秋 | Health protection sausage of pasania fungus and production process |
| CN101301069A (en) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | Mushroom vegetarian sausage and preparation thereof |
| CN101965967A (en) * | 2010-09-26 | 2011-02-09 | 于兴洲 | Method for preparing edible fungus sausage |
| CN103478701A (en) * | 2013-09-24 | 2014-01-01 | 河南翔宇食品有限公司 | Starch-free mushroom sausage and processing method thereof |
| CN103766866A (en) * | 2014-01-16 | 2014-05-07 | 晨明金蘑菇股份有限公司 | Technology for processing flower mushroom sausage |
| CN105231440A (en) * | 2015-11-11 | 2016-01-13 | 青岛正能量食品有限公司 | Mushroom hams |
-
2016
- 2016-02-27 CN CN201610106732.8A patent/CN107125723A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1762225A (en) * | 2004-10-21 | 2006-04-26 | 昆明大东方生物化学科技有限公司 | Artificial vegetarian sausage |
| CN1795731A (en) * | 2004-12-27 | 2006-07-05 | 曹振秋 | Health protection sausage of pasania fungus and production process |
| CN101301069A (en) * | 2008-06-27 | 2008-11-12 | 南京雨润食品有限公司 | Mushroom vegetarian sausage and preparation thereof |
| CN101965967A (en) * | 2010-09-26 | 2011-02-09 | 于兴洲 | Method for preparing edible fungus sausage |
| CN103478701A (en) * | 2013-09-24 | 2014-01-01 | 河南翔宇食品有限公司 | Starch-free mushroom sausage and processing method thereof |
| CN103766866A (en) * | 2014-01-16 | 2014-05-07 | 晨明金蘑菇股份有限公司 | Technology for processing flower mushroom sausage |
| CN105231440A (en) * | 2015-11-11 | 2016-01-13 | 青岛正能量食品有限公司 | Mushroom hams |
Non-Patent Citations (1)
| Title |
|---|
| 谢岩黎: "《现代食品工程技术》", 31 May 2011, 郑州大学出版社 * |
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