CN108185413A - The preparation method and edible fungi extract of edible fungi extract and the compound allocated using it - Google Patents
The preparation method and edible fungi extract of edible fungi extract and the compound allocated using it Download PDFInfo
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- CN108185413A CN108185413A CN201711463150.6A CN201711463150A CN108185413A CN 108185413 A CN108185413 A CN 108185413A CN 201711463150 A CN201711463150 A CN 201711463150A CN 108185413 A CN108185413 A CN 108185413A
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- 239000000284 extract Substances 0.000 title claims abstract description 88
- 241000233866 Fungi Species 0.000 title claims abstract description 85
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 150000001875 compounds Chemical class 0.000 title claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 61
- 238000000605 extraction Methods 0.000 claims abstract description 58
- 239000000843 powder Substances 0.000 claims abstract description 40
- 239000007787 solid Substances 0.000 claims abstract description 26
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 20
- 238000007710 freezing Methods 0.000 claims abstract description 20
- 230000008014 freezing Effects 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000012545 processing Methods 0.000 claims abstract description 8
- 239000002893 slag Substances 0.000 claims description 91
- 238000000926 separation method Methods 0.000 claims description 44
- 108090000790 Enzymes Proteins 0.000 claims description 25
- 102000004190 Enzymes Human genes 0.000 claims description 25
- 238000000354 decomposition reaction Methods 0.000 claims description 25
- 229940088598 enzyme Drugs 0.000 claims description 25
- 238000010438 heat treatment Methods 0.000 claims description 24
- 230000003301 hydrolyzing effect Effects 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 18
- 239000011229 interlayer Substances 0.000 claims description 17
- 230000001925 catabolic effect Effects 0.000 claims description 13
- 238000002386 leaching Methods 0.000 claims description 13
- 238000002137 ultrasound extraction Methods 0.000 claims description 13
- 238000002156 mixing Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 12
- 239000006228 supernatant Substances 0.000 claims description 10
- 239000013049 sediment Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000012216 screening Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 238000002224 dissection Methods 0.000 claims description 5
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 229940059442 hemicellulase Drugs 0.000 claims description 5
- 108010002430 hemicellulase Proteins 0.000 claims description 5
- 239000008213 purified water Substances 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 230000008859 change Effects 0.000 claims description 2
- 239000000155 melt Substances 0.000 claims description 2
- 238000005119 centrifugation Methods 0.000 claims 2
- 238000000227 grinding Methods 0.000 claims 1
- 239000002699 waste material Substances 0.000 abstract description 5
- 238000001556 precipitation Methods 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 14
- 239000004615 ingredient Substances 0.000 description 7
- 238000000034 method Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 206010020843 Hyperthermia Diseases 0.000 description 4
- 230000036031 hyperthermia Effects 0.000 description 4
- 239000008258 liquid foam Substances 0.000 description 4
- 239000004480 active ingredient Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000001035 drying Methods 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000002779 inactivation Effects 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 229920002521 macromolecule Polymers 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 239000011802 pulverized particle Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 206010009900 Colitis ulcerative Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 240000000588 Hericium erinaceus Species 0.000 description 1
- 235000007328 Hericium erinaceus Nutrition 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 201000006704 Ulcerative Colitis Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 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
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
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- 229920002678 cellulose Polymers 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000003701 mechanical milling Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003384 small molecules Chemical class 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Polymers & Plastics (AREA)
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- Coloring Foods And Improving Nutritive Qualities (AREA)
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Abstract
Preparation method and edible fungi extract and the compound allocated using it the invention discloses edible fungi extract, wherein, the preparation method of edible fungi extract, by fruit body of edible fungi successively through low-temperature submicron powder is broken, low temperature ultrasonic extracts, liquid freezing detaches, after solid enzymolysis processing, obtained edible fungi extract.The present invention is by low-temperature submicron powder is broken, broken wall, freezing precipitation slagging-off are combined low-temperature ultrasonic with waste residue enzymolysis reutilization technology again, pass through scientific and reasonable extraction process, in edible mushroom is saved from damage under the premise of active principle, effective component extracting and preservation improve the clarity of product and the utilization rate of raw material to thermo-responsive efficiency factor to the maximum extent.
Description
Technical field：
Preparation method and extracting solution and the compound allocated using it the present invention relates to a kind of extracting solution, are particularly related to
And a kind of edible fungi extract preparation method and edible fungi extract and the compound allocated using it.
Background technology：
Edible mushroom contains abundant protein, polysaccharide, vitamin, minerals and the polypeptide isoreactivity factor, particularly contains
The type of the essential amino acid of needed by human body is more, is the base-forming food of high protein, low fat, high potassium.As prebiotic component, food
There are promotion and adjustment effect to beneficial bacteria of intestinal tract group with granulose.Research shows that：Hericium erinaceus and mushroom extract, which have, fosters just
Normal flora growth adjusts flora imbalance, and anti-oxidant raising immunity of organisms promotes Bifidobacterium proliferation, inhibits Escherichia coli life
It is long, prevent the effect of ulcerative colitis.Since edible mushroom is with significant edible medicinal value, countries in the world are all ground in positive
Study carefully, develop.
As edible mushroom juice process, current common technology is summarised as：Water-boiling method, extraction and enzymatic isolation method.All sides
In method, in crushing or defibrination link, due to the limitation of technology and equipment used, fibre composition is more in edible mushroom self structure in addition
It is few different with the soft or hard degree of quality, the way passed through at present：First, it is ground into 0.5cm's after choosing the drying of bacterial strain soft
It is used after bulk to the fine-powdered range of 80um；Second is that with water mill into carrying out extraction work in next step after the paste of 100um or so again
Skill.Under this fineness, still there is the complete body of a large amount of tissue, cell, pulverized particles are greatly or the crude fibre of mill paste is more, cell
Broken wall is insufficient, it is impossible to achieve the effect that a step broken wall, affect the leaching of active ingredient, it is impossible to reach the extraction of full ingredient
And utilization, cause raw material availability low, and the waste material produced is more, influence extracting solution clarity, be also unfavorable for environmental requirement.
Meanwhile during thalline drying is with mechanical milling processes or with colloid mill mill paste or with homogenizer broken wall, by
In mechanical friction, the mechanical high pressure the effects that, material temperature is caused usually to be increased to 80~90 DEG C or so so as to heat in material
Sensitive ingredient heated denaturalization and lose activity, reduce the effect of should having.
Water-boiling method more aggravates the inactivation to thermally sensitive composition, while extracting solution brown stain, and color is too deep, amino acid loss amount
Greatly.
In enzymatic isolation method, enzyme is as double-edged sword, while broken wall, decomposition macromolecular substances, also by certain active ingredient
It destroys.Moreover, in enzyme deactivation link, by boiling part, and make part heat-sensitive ingredients inactivation.This method is chiefly used in certain
The extraction of heat resistant composition.
In all methods, the final high-temperature sterilization of product is common practice, and usually 108~121 DEG C sterilize 30 minutes, peace
It is complete reliable, but also heat-sensitive ingredients is made finally to inactivate simultaneously and reduce effect.
Invention content：
First of the present invention is designed to provide a kind of preparation method of edible fungi extract.
Second object of the present invention is to provide a kind of edible fungi extract.
Third object of the present invention is to provide a kind of compound allocated using edible fungi extract.
First purpose of the present invention is implemented by following technical solution：The preparation method of edible fungi extract, by edible mushroom
Fructification is successively through low-temperature submicron powder is broken, low temperature ultrasonic extracts, liquid freezing detaches, after solid enzymolysis processing, obtained edible mushroom
Extracting solution.
The preparation method of the edible fungi extract, specifically comprises the following steps：(1) raw material screening；(2) low temperature ultra micro
It crushes；(3) low temperature ultrasonic extracts；(4) it centrifuges；(5) liquid freezing detaches；(6) solid digests；(7) it is concentrated in vacuo and is made
Edible fungi extract；Wherein,
(1) raw material screening：It rejects lopsided, worm and bites individual, screen bright and clean mellow and full qualified fruit body of edible fungi, controlled after flushing
It is dry spare；
(2) low-temperature submicron powder is broken：The fruit body of edible fungi filtered out is broken through low-temperature submicron powder, and it is 0~45 to crush temperature
DEG C, obtain the edible mushroom fine powder that grain size is 1~30um；
(3) low temperature ultrasonic extracts：The edible mushroom fine powder and pure water are pressed 1：Heating stirring is soaked after 7 ratio mixing
It carries, mixing speed is 60~90 revs/min, and the slow conduction for being unfavorable for heat of rotating speed causes localized hyperthermia；Rotating speed is fast, liquid
Foam can be generated, influences product quality, heating temperature is 60~70 DEG C, and ultrasound extraction 2 hours, ultrasonic power is 100~300w,
Extraction terminates to obtain extraction solid, liquid mixture；
(4) it centrifuges：The isolated leaching liquor of solidliquid mixture and extraction slag will be extracted
(5) liquid freezing detaches：The leaching liquor is freezed 36 hours at a temperature of -18~-24 DEG C, then room temperature melts
Change, supernatant is extracted after thawing, remaining sediment is centrifuged obtaining separating liquid and separation slag；
(6) solid digests：It is digested after the extraction slag and the separation slag are mixed, through centrifuging after enzymolysis
To enzymolysis liquid；
(7) it is concentrated in vacuo and edible fungi extract is made：After the supernatant, the separating liquid and enzymolysis liquid are mixed,
Edible fungi extract finished product is made after the half of original volume is concentrated in vacuo at a temperature of 30~50 DEG C, by the edible fungi extract
It is saved backup at a temperature of 0~8 DEG C.
Specifically, step (6) solid enzymolysis, take with the extraction slag and it is described detach it is equiponderant after slag mixing
Purified water adds in in hydrolytic decomposition pot with dissection, then adds in catabolic enzyme, is uniformly mixed, and adjusts pH value to 7.0, then by the leaching
It carries slag and the separation slag is put into hydrolytic decomposition pot, be stirred；Meanwhile 45 DEG C of circulating hot water is injected into the interlayer of hydrolytic decomposition pot
Heating after temperature in hydrolytic decomposition pot reaches 45 DEG C, continues heating 2 hours；Then pH value is transferred to 8.0 again, it is small continues heating 1
When；Then, steam is passed through into the interlayer of hydrolytic decomposition pot, makes the liquid boiling in hydrolytic decomposition pot, kept for 5 minutes；After finally digesting
Solidliquid mixture collects liquid and adjusts pH value and obtain enzymolysis liquid to 7.0 after 10000 revs/min centrifuge.
Specifically, the catabolic enzyme includes the enzyme of following mass fraction：
The neutral proteinase of the extraction slag and the separation slag total weight 0.1%；
The trypsase of the extraction slag and the separation slag total weight 0.1%；
The cellulase of the extraction slag and the separation slag total weight 0.5%；
The hemicellulase of the extraction slag and the separation slag total weight 0.5%；
The pectase of the extraction slag and the separation slag total weight 0.2%.
Second object of the present invention is implemented by following technical solution：Utilize the preparation method of the edible fungi extract
The edible fungi extract of preparation.
Third object of the present invention is implemented by following technical solution：Utilize the preparation method of the edible fungi extract
The compound that the edible fungi extract of preparation is allocated.
Advantages of the present invention：The present invention is by low-temperature submicron powder is broken, low-temperature ultrasonic broken wall, freezing precipitation slagging-off and waste residue again
Enzymolysis reutilization technology is combined, by scientific and reasonable extraction process, in edible mushroom is saved from damage under the premise of active principle, most
Limits effective component extracting and preserve to thermo-responsive efficiency factor, improve the clarity of product and the utilization of raw material
Rate.
First, using the broken technology of advanced low-temperature submicron powder, under the premise of not heating up, superpower grindability can be
The hard part such as mushroom handle also crushes, and complete stool material is maximumlly utilized, and pulverized particles fineness reaches 1~30um, much
Less than conventional crushing or the grain fineness of defibrination, exist under the fineness almost without complete cell.
Second is that extracting processing technology with reference to low temperature ultrasonic, the activity of heat-sensitive ingredients is effectively protected, and make occasionally to deposit thin
Born of the same parents' broken wall releases cellular content, fully extracts active ingredient.
Third, being detached again to leaching liquor freezing, make the precipitations such as labile element and pectin in extracting solution, ensure
The clarity and stability of liquid.
It is fourth, useless to being considered as during the traditional handicrafts such as the precipitate that is generated after the waste residue and freezing separation that are generated after extraction
The substance of slag carries out enzymolysis processing, resolves into the macromolecular substances such as unemployed insoluble protein, cellulose solvable
Solution and available small-molecule substance, while waste residue is not generated, have extracted effective ingredient, have increased production to the maximum extent
Nutritional ingredient in product.
Description of the drawings：
Fig. 1 is the process flow chart of embodiment 1-3
Specific embodiment：
Embodiment 1：The preparation method of edible fungi extract, by fruit body of edible fungi successively through low-temperature submicron powder is broken, low temperature
After ultrasound extraction, liquid freezing separation, solid enzymolysis processing, edible fungi extract is made, specifically comprises the following steps：(1) it is former
Material screen selects；(2) low-temperature submicron powder is broken；(3) low temperature ultrasonic extracts；(4) it centrifuges；(5) liquid freezing detaches；(6) solid enzyme
Solution；(7) it is concentrated in vacuo and edible fungi extract is made；Wherein,
(1) raw material screening：It rejects lopsided, worm and bites individual, screen bright and clean mellow and full qualified fruit body of edible fungi, controlled after flushing
It is dry spare；
(2) low-temperature submicron powder is broken：By the fruit body of edible fungi filtered out through the broken machine low-temperature submicron powder of low-temperature submicron powder broken, powder
Broken temperature is 0 DEG C, obtains the edible mushroom fine powder that grain size is 1~30um；
(3) low temperature ultrasonic extracts：The edible mushroom fine powder and pure water are pressed 1：7 ratio is added in jacketed pan, is kept
It stirs under 60 revs/min of mixing speed, the slow conduction for being unfavorable for heat of rotating speed causes localized hyperthermia；Rotating speed is fast, liquid
Foam can be generated, influences product quality.60 DEG C of circulating water heating is passed through in the interlayer of jacketed pan, treat liquid in jacketed pan with
When circulating water temperature is consistent in interlayer, the supersonic generator in unlatching in pot carries out ultrasonic extraction, and ultrasound extraction 2 hours surpasses
Acoustical power is 100w, and extraction terminates to obtain extraction solid, liquid mixture；
(4) it centrifuges：The isolated leaching liquor of solidliquid mixture continuous flow centrifuge and extraction slag will be extracted, it is described
Continuous flow centrifuge rotating speed is 10000 revs/min, and rotating speed is low, influences solid separating effect.
(5) liquid freezing detaches：The leaching liquor is freezed 36 hours at a temperature of -20 DEG C, then room temperature thawing is melted
After extract supernatant, remaining sediment is centrifuged obtaining separating liquid and separation slag, and the residue sediment, which centrifuges, to be turned
Speed is 10000 revs/min.
(6) solid digests：It is digested after the extraction slag and the separation slag are mixed, through centrifuging after enzymolysis
To enzymolysis liquid, concrete operation step is：It takes and the extraction slag and the equiponderant purified water after detaching slag mixing, addition
With in hydrolytic decomposition pot with dissection, catabolic enzyme is then added in, is uniformly mixed, adjusts pH value to 7.0, then slag and described point are extracted by described
It is put into hydrolytic decomposition pot, is stirred from slag；Meanwhile 45 DEG C of circulating hot water heating is injected into the interlayer of hydrolytic decomposition pot, it waits to hydrolyze
After temperature reaches 45 DEG C in tank, continue heating 2 hours；Then pH value is transferred to 8.0 again, continues heating 1 hour；Then, Xiang Shui
It solves in the interlayer of tank and is passed through steam, make the liquid boiling in hydrolytic decomposition pot, kept for 5 minutes；Solidliquid mixture passes through after finally digesting
After 10000 revs/min centrifuge, collect liquid and adjust pH value and obtain enzymolysis liquid to 7.0.Repeatedly adjustment pH value is for difference
Catabolic enzyme acid-base value needed for best enzymolysis activity is provided.
The catabolic enzyme includes the enzyme of following mass fraction：
The neutral proteinase of the extraction slag and the separation slag total weight 0.1%；
The trypsase of the extraction slag and the separation slag total weight 0.1%；
The cellulase of the extraction slag and the separation slag total weight 0.5%；
The hemicellulase of the extraction slag and the separation slag total weight 0.5%；
The pectase of the extraction slag and the separation slag total weight 0.2%.
(7) it is concentrated in vacuo and edible fungi extract is made：After the supernatant, the separating liquid and enzymolysis liquid are mixed,
Edible fungi extract finished product is made after the half of original volume is concentrated in vacuo at a temperature of 30 DEG C, by the edible fungi extract 0
It is saved backup at a temperature of DEG C.
The edible fungi extract prepared using the preparation method of 1 edible fungi extract of embodiment.
The compound that the edible fungi extract prepared using the preparation method of 1 edible fungi extract of embodiment is allocated.
Embodiment 2：The preparation method of edible fungi extract, by fruit body of edible fungi successively through low-temperature submicron powder is broken, low temperature
After ultrasound extraction, liquid freezing separation, solid enzymolysis processing, edible fungi extract is made, specifically comprises the following steps：(1) it is former
Material screen selects；(2) low-temperature submicron powder is broken；(3) low temperature ultrasonic extracts；(4) it centrifuges；(5) liquid freezing detaches；(6) solid enzyme
Solution；(7) it is concentrated in vacuo and edible fungi extract is made；Wherein,
(1) raw material screening：It rejects lopsided, worm and bites individual, screen bright and clean mellow and full qualified fruit body of edible fungi, controlled after flushing
It is dry spare；
(2) low-temperature submicron powder is broken：By the fruit body of edible fungi filtered out through the broken machine low-temperature submicron powder of low-temperature submicron powder broken, powder
Broken temperature is 45 DEG C, obtains the edible mushroom fine powder that grain size is 1~30um；
(3) low temperature ultrasonic extracts：The edible mushroom fine powder and pure water are pressed 1：7 ratio is added in jacketed pan, is kept
It stirs under 90 revs/min of mixing speed, the slow conduction for being unfavorable for heat of rotating speed causes localized hyperthermia；Rotating speed is fast, liquid
Foam can be generated, influences product quality.65 DEG C of circulating water heating is passed through in the interlayer of jacketed pan, treat liquid in jacketed pan with
When circulating water temperature is consistent in interlayer, the supersonic generator in unlatching in pot carries out ultrasonic extraction, and ultrasound extraction 2 hours surpasses
Acoustical power is 300w, and extraction terminates to obtain extraction solid, liquid mixture；
(4) it centrifuges：The isolated leaching liquor of solidliquid mixture continuous flow centrifuge and extraction slag will be extracted, it is described
Continuous flow centrifuge rotating speed is 10000 revs/min, and rotating speed is low, influences solid separating effect.
(5) liquid freezing detaches：The leaching liquor is freezed 36 hours at a temperature of -24 DEG C, then room temperature thawing is melted
After extract supernatant, remaining sediment is centrifuged obtaining separating liquid and separation slag, and the residue sediment, which centrifuges, to be turned
Speed is 10000 revs/min.
(6) solid digests：It is digested after the extraction slag and the separation slag are mixed, through centrifuging after enzymolysis
To enzymolysis liquid, concrete operation step is：It takes and the extraction slag and the equiponderant purified water after detaching slag mixing, addition
With in hydrolytic decomposition pot with dissection, catabolic enzyme is then added in, is uniformly mixed, adjusts pH value to 7.0, then slag and described point are extracted by described
It is put into hydrolytic decomposition pot, is stirred from slag；Meanwhile 45 DEG C of circulating hot water heating is injected into the interlayer of hydrolytic decomposition pot, it waits to hydrolyze
After temperature reaches 45 DEG C in tank, continue heating 2 hours；Then pH value is transferred to 8.0 again, continues heating 1 hour；Then, Xiang Shui
It solves in the interlayer of tank and is passed through steam, make the liquid boiling in hydrolytic decomposition pot, kept for 5 minutes；Solidliquid mixture passes through after finally digesting
After 10000 revs/min centrifuge, collect liquid and adjust pH value and obtain enzymolysis liquid to 7.0.Repeatedly adjustment pH value is for difference
Catabolic enzyme acid-base value needed for best enzymolysis activity is provided.
The catabolic enzyme includes the enzyme of following mass fraction：
The neutral proteinase of the extraction slag and the separation slag total weight 0.1%；
The trypsase of the extraction slag and the separation slag total weight 0.1%；
The cellulase of the extraction slag and the separation slag total weight 0.5%；
The hemicellulase of the extraction slag and the separation slag total weight 0.5%；
The pectase of the extraction slag and the separation slag total weight 0.2%.
(7) it is concentrated in vacuo and edible fungi extract is made：After the supernatant, the separating liquid and enzymolysis liquid are mixed,
Edible fungi extract finished product is made after the half of original volume is concentrated in vacuo at a temperature of 50 DEG C, by the edible fungi extract 8
It is saved backup at a temperature of DEG C.
The edible fungi extract prepared using the preparation method of 2 edible fungi extract of embodiment.
The compound that the edible fungi extract prepared using the preparation method of 2 edible fungi extract of embodiment is allocated.
Embodiment 3：The preparation method of edible fungi extract, by fruit body of edible fungi successively through low-temperature submicron powder is broken, low temperature
After ultrasound extraction, liquid freezing separation, solid enzymolysis processing, edible fungi extract is made, specifically comprises the following steps：(1) it is former
Material screen selects；(2) low-temperature submicron powder is broken；(3) low temperature ultrasonic extracts；(4) it centrifuges；(5) liquid freezing detaches；(6) solid enzyme
Solution；(7) it is concentrated in vacuo and edible fungi extract is made；Wherein,
(1) raw material screening：It rejects lopsided, worm and bites individual, screen bright and clean mellow and full qualified fruit body of edible fungi, controlled after flushing
It is dry spare；
(2) low-temperature submicron powder is broken：By the fruit body of edible fungi filtered out through the broken machine low-temperature submicron powder of low-temperature submicron powder broken, powder
Broken temperature is 20 DEG C, obtains the edible mushroom fine powder that grain size is 1~30um；
(3) low temperature ultrasonic extracts：The edible mushroom fine powder and pure water are pressed 1：7 ratio is added in jacketed pan, is kept
It stirs under 80 revs/min of mixing speed, the slow conduction for being unfavorable for heat of rotating speed causes localized hyperthermia；Rotating speed is fast, liquid
Foam can be generated, influences product quality.70 DEG C of circulating water heating is passed through in the interlayer of jacketed pan, treat liquid in jacketed pan with
When circulating water temperature is consistent in interlayer, the supersonic generator in unlatching in pot carries out ultrasonic extraction, and ultrasound extraction 2 hours surpasses
Acoustical power is 200w, and extraction terminates to obtain extraction solid, liquid mixture；
(4) it centrifuges：The isolated leaching liquor of solidliquid mixture continuous flow centrifuge and extraction slag will be extracted, it is described
Continuous flow centrifuge rotating speed is 10000 revs/min, and rotating speed is low, influences solid separating effect.
(5) liquid freezing detaches：The leaching liquor is freezed 36 hours at a temperature of -18 DEG C, then room temperature thawing is melted
After extract supernatant, remaining sediment is centrifuged obtaining separating liquid and separation slag, and the residue sediment, which centrifuges, to be turned
Speed is 10000 revs/min.
(6) solid digests：It is digested after the extraction slag and the separation slag are mixed, through centrifuging after enzymolysis
To enzymolysis liquid, concrete operation step is：It takes and the extraction slag and the equiponderant purified water after detaching slag mixing, addition
With in hydrolytic decomposition pot with dissection, catabolic enzyme is then added in, is uniformly mixed, adjusts pH value to 7.0, then slag and described point are extracted by described
It is put into hydrolytic decomposition pot, is stirred from slag；Meanwhile 45 DEG C of circulating hot water heating is injected into the interlayer of hydrolytic decomposition pot, it waits to hydrolyze
After temperature reaches 45 DEG C in tank, continue heating 2 hours；Then pH value is transferred to 8.0 again, continues heating 1 hour；Then, Xiang Shui
It solves in the interlayer of tank and is passed through steam, make the liquid boiling in hydrolytic decomposition pot, kept for 5 minutes；Solidliquid mixture passes through after finally digesting
After 10000 revs/min centrifuge, collect liquid and adjust pH value and obtain enzymolysis liquid to 7.0.Repeatedly adjustment pH value is for difference
Catabolic enzyme acid-base value needed for best enzymolysis activity is provided.
The catabolic enzyme includes the enzyme of following mass fraction：
The neutral proteinase of the extraction slag and the separation slag total weight 0.1%；
The trypsase of the extraction slag and the separation slag total weight 0.1%；
The cellulase of the extraction slag and the separation slag total weight 0.5%；
The hemicellulase of the extraction slag and the separation slag total weight 0.5%；
The pectase of the extraction slag and the separation slag total weight 0.2%.
(7) it is concentrated in vacuo and edible fungi extract is made：After the supernatant, the separating liquid and enzymolysis liquid are mixed,
Edible fungi extract finished product is made after the half of original volume is concentrated in vacuo at a temperature of 45 DEG C, by the edible fungi extract 4
It is saved backup at a temperature of DEG C.
The edible fungi extract prepared using the preparation method of 3 edible fungi extract of embodiment.
The compound that the edible fungi extract prepared using the preparation method of 3 edible fungi extract of embodiment is allocated.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
With within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention god.
Claims (10)
1. the preparation method of edible fungi extract, which is characterized in that by fruit body of edible fungi successively through low-temperature submicron powder is broken, low temperature
After ultrasound extraction, liquid freezing separation, solid enzymolysis processing, edible fungi extract is made.
2. the preparation method of edible fungi extract according to claim 1, which is characterized in that it specifically includes following step
Suddenly：(1) raw material screening；(2) low-temperature submicron powder is broken；(3) low temperature ultrasonic extracts；(4) it centrifuges；(5) liquid freezing detaches；
(6) solid digests；(7) it is concentrated in vacuo and edible fungi extract is made；Wherein,
(1) raw material screening：It rejects lopsided, worm and bites individual, screen bright and clean mellow and full qualified fruit body of edible fungi, drained after flushing standby
With；
(2) low-temperature submicron powder is broken：The fruit body of edible fungi filtered out is broken through low-temperature submicron powder, and it is 0~45 DEG C to crush temperature, is obtained
To the edible mushroom fine powder that grain size is 1~30um；
(3) low temperature ultrasonic extracts：The edible mushroom fine powder and pure water are pressed 1：Heating stirring extracts after 7 ratio mixing, stirs
It is 60~90 revs/min to mix speed, and heating temperature is 60~70 DEG C, and ultrasound extraction 2 hours, ultrasonic power is 100~300w, is soaked
It proposes end and obtains extraction solid, liquid mixture；
(4) it centrifuges：The isolated leaching liquor of solidliquid mixture and extraction slag will be extracted；
(5) liquid freezing detaches：The leaching liquor is freezed 36 hours at a temperature of -18~-24 DEG C, then room temperature thawing, melts
Supernatant is extracted after change, remaining sediment is centrifuged obtaining separating liquid and separation slag；
(6) solid digests：It is digested after the extraction slag and the separation slag are mixed, through being centrifugally separating to obtain enzyme after enzymolysis
Solve liquid；
(7) it is concentrated in vacuo and edible fungi extract is made：After the supernatant, the separating liquid and enzymolysis liquid are mixed, 30~
Edible fungi extract finished product is made after the half of original volume is concentrated in vacuo at a temperature of 50 DEG C, by the edible fungi extract 0
It is saved backup at a temperature of~8 DEG C.
3. the preparation method of edible fungi extract according to claim 2, which is characterized in that in the step (2), low temperature
Ultramicro grinding device therefor is the broken machine of low-temperature submicron powder.
4. the preparation method of edible fungi extract according to claim 2, which is characterized in that step (3) low temperature surpasses
Sound extraction is carried out in jacketed pan, and 60~70 DEG C of circulating water heating is passed through into the interlayer of jacketed pan；It opens in jacketed pan
Supersonic generator carry out ultrasonic extraction.
5. the preparation method of edible fungi extract according to claim 2, which is characterized in that step (4) centrifugation point
It is continuous flow centrifuge from separation equipment used, the continuous flow centrifuge rotating speed is 10000 revs/min.
6. the preparation method of edible fungi extract according to claim 2, which is characterized in that step (5) liquid is cold
Freeze in separation, it is 10000 revs/min that the residue sediment, which centrifuges rotating speed,.
7. the preparation method of edible fungi extract according to claim 2, which is characterized in that step (6) solid enzyme
Solution, take with the extraction slag and the equiponderant purified water after detaching slag mixing, add in in hydrolytic decomposition pot with dissection, so
After add in catabolic enzyme, be uniformly mixed, adjust pH value to 7.0, then by it is described extraction slag and it is described separation slag be put into hydrolytic decomposition pot, stir
Mixing；Meanwhile 45 DEG C of circulating hot water heating is injected into the interlayer of hydrolytic decomposition pot, after temperature in hydrolytic decomposition pot reaches 45 DEG C, after
Continuous heating 2 hours；Then pH value is transferred to 8.0 again, continues heating 1 hour；Then, steam is passed through into the interlayer of hydrolytic decomposition pot,
Make the liquid boiling in hydrolytic decomposition pot, kept for 5 minutes；Solidliquid mixture is through 10000 revs/min of centrifugations after finally digesting
Afterwards, it collects liquid and adjusts pH value and obtain enzymolysis liquid to 7.0.
8. the preparation method of edible fungi extract according to claim 7, which is characterized in that the catabolic enzyme includes as follows
The enzyme of mass fraction：
The neutral proteinase of the extraction slag and the separation slag total weight 0.1%；
The trypsase of the extraction slag and the separation slag total weight 0.1%；
The cellulase of the extraction slag and the separation slag total weight 0.5%；
The hemicellulase of the extraction slag and the separation slag total weight 0.5%；
The pectase of the extraction slag and the separation slag total weight 0.2%.
9. the edible fungi extract prepared using the preparation method of the edible fungi extract described in claim 1-8 any one.
10. the edible fungi extract prepared using the preparation method of the edible fungi extract described in claim 1-8 any one
The compound allocated.
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