CN108185413B - Preparation method of edible fungus extract, edible fungus extract and compound prepared from edible fungus extract - Google Patents
Preparation method of edible fungus extract, edible fungus extract and compound prepared from edible fungus extract Download PDFInfo
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- CN108185413B CN108185413B CN201711463150.6A CN201711463150A CN108185413B CN 108185413 B CN108185413 B CN 108185413B CN 201711463150 A CN201711463150 A CN 201711463150A CN 108185413 B CN108185413 B CN 108185413B
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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
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- 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
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Abstract
The invention discloses a preparation method of an edible fungus extract, the edible fungus extract and a compound prepared by using the edible fungus extract, wherein the preparation method of the edible fungus extract is characterized in that an edible fungus fruiting body is subjected to low-temperature ultramicro crushing, low-temperature ultrasonic extraction, liquid freeze separation and solid enzymolysis treatment in sequence to prepare the edible fungus extract. The invention combines the technologies of low-temperature ultramicro crushing, low-temperature ultrasonic wave re-wall breaking, freezing, precipitation and deslagging and waste residue enzymolysis recycling, extracts effective components and preserves heat-sensitive effective factors to the maximum extent on the premise of keeping the effective substances in the edible fungi through a scientific and reasonable extraction process, and improves the clarity of the product and the utilization rate of raw materials.
Description
The technical field is as follows:
the present invention relates to a method for preparing an extract, an extract and a compound prepared from the extract, and more particularly, to a method for preparing an edible fungus extract, an edible fungus extract and a compound prepared from the edible fungus extract.
Background art:
the edible fungi are rich in active factors such as protein, polysaccharide, vitamins, minerals and polypeptide, especially contain various essential amino acids required by human body, and are alkaline food with high protein, low fat and high potassium. As a prebiotic component, the edible fungus polysaccharide has the effects of promoting and regulating intestinal probiotic flora. The research shows that: hericium erinaceus and shiitake mushroom extract have the effects of promoting normal flora growth, regulating flora imbalance, resisting oxidation, improving immunity, promoting bifidobacterium proliferation, inhibiting Escherichia coli growth, and preventing and treating ulcerative colitis. Since the edible fungi have remarkable edible and medicinal values, the research and development of the edible fungi are actively carried out in all countries in the world.
As the edible fungus juice making process, the current common technology is summarized as follows: boiling, leaching and enzymolysis. In all methods, in the crushing or grinding process, due to the limitation of the used technology and equipment and the difference of the amount of fiber components and the hardness degree of the texture in the structure of the edible fungi, the current practice is as follows: firstly, selecting a soft part of a strain, drying the soft part, and crushing the soft part into a block of 0.5cm to a fine powder of 80um for use; secondly, the paste is ground into paste with the water content of about 100um and then the next extraction process is carried out. Under the fineness, a large amount of tissues and cells still exist, large crushed particles or more milled crude fibers exist, the cell wall breaking is insufficient, the effect of one-step wall breaking cannot be achieved, the leaching of effective components is influenced, the extraction and utilization of all components cannot be achieved, the utilization rate of raw materials is low, more waste materials are generated, the clarity of an extracting solution is influenced, and the requirement of environmental protection is not met.
Meanwhile, in the process of drying and mechanically crushing the thalli, or in the process of grinding the thalli by using a colloid mill or breaking the walls by using a homogenizer, the temperature of the material is usually increased to about 80-90 ℃ due to the actions of mechanical friction, mechanical high pressure and the like, so that the heat-sensitive components in the material are denatured by heating and lose activity, and the due efficacy is reduced.
The boiling method further aggravates the inactivation of heat-sensitive components, and simultaneously, the extracting solution is browned, the color is too dark, and the loss amount of amino acid is large.
In the enzymolysis method, the enzyme is used as a double-edged sword to break the wall and decompose macromolecular substances, and simultaneously, a certain effective component is also destroyed. In addition, in the enzyme deactivation step, part of heat-sensitive components are deactivated through the boiling process. The method is used for extracting certain heat-resisting components.
In all the methods, the final high-temperature disinfection of the product is a common practice, generally disinfection is carried out for 30 minutes at 108-121 ℃, safety and reliability are realized, but the heat-sensitive components are finally inactivated to reduce the efficacy.
The invention content is as follows:
the first purpose of the invention is to provide a preparation method of an edible fungus extract.
The second purpose of the invention is to provide an edible fungus extract.
The third purpose of the invention is to provide a compound prepared by using the edible fungus extract.
The first purpose of the invention is implemented by the following technical scheme: the preparation method of the edible fungus extract comprises the steps of sequentially carrying out low-temperature superfine grinding, low-temperature ultrasonic extraction, liquid freeze separation and solid enzymolysis on the fruiting bodies of the edible fungi to obtain the edible fungus extract.
The preparation method of the edible fungus extract specifically comprises the following steps: (1) screening raw materials; (2) carrying out low-temperature superfine grinding; (3) carrying out low-temperature ultrasonic leaching; (4) carrying out centrifugal separation; (5) freezing and separating liquid; (6) solid enzymolysis; (7) vacuum concentrating to obtain edible fungus extract; wherein,
(1) screening raw materials: removing malformed and insect-phage individuals, screening clean and mellow qualified edible fungus sporocarp, washing and drying for later use;
(2) and (3) low-temperature superfine grinding: carrying out low-temperature superfine grinding on the screened edible fungus sporocarp at the grinding temperature of 0-45 ℃ to obtain edible fungus fine powder with the particle size of 1-30 um;
(3) low-temperature ultrasonic leaching: mixing the edible fungus fine powder with purified water according to a ratio of 1: 7, heating, stirring and leaching, wherein the stirring speed is 60-90 r/min, and the rotating speed is slow, so that heat conduction is not facilitated, and local high temperature is caused; when the rotating speed is high, liquid can generate foam to influence the product quality, the heating temperature is 60-70 ℃, ultrasonic extraction is carried out for 2 hours, the ultrasonic power is 100-300 w, and an extraction solid-liquid mixture is obtained after extraction is finished;
(4) centrifugal separation: separating the solid-liquid mixture to obtain leaching liquor and leaching residue
(5) Liquid freezing separation: freezing the leaching liquor at the temperature of-18 to-24 ℃ for 36 hours, then melting at normal temperature, extracting supernatant after melting, and centrifugally separating the residual precipitate to obtain separation liquid and separation slag;
(6) solid enzymolysis: mixing the leaching residue and the separation residue, performing enzymolysis, and performing centrifugal separation after enzymolysis to obtain an enzymolysis liquid;
(7) vacuum concentrating to obtain edible fungus extract: and mixing the supernatant, the separation liquid and the enzymolysis liquid, concentrating at 30-50 ℃ in vacuum to half of the original volume to obtain an edible fungus extract finished product, and storing the edible fungus extract at 0-8 ℃ for later use.
Specifically, the solid in the step (6) is subjected to enzymolysis, purified water with the same weight as the mixture of the leaching residue and the separation residue is added into a hydrolysis tank with an interlayer, then, a decomposition enzyme is added, the mixture is uniformly mixed, the pH value is adjusted to 7.0, and then, the leaching residue and the separation residue are placed into the hydrolysis tank and stirred and mixed; meanwhile, injecting 45 ℃ circulating hot water into the interlayer of the hydrolysis tank to heat up, and continuing to heat for 2 hours after the temperature in the hydrolysis tank reaches 45 ℃; then adjusting the pH value to 8.0, and continuing heating for 1 hour; then, introducing steam into the interlayer of the hydrolysis tank to boil the liquid in the hydrolysis tank, and keeping for 5 minutes; and finally, centrifugally separating the solid-liquid mixture subjected to enzymolysis at 10000 r/min, collecting the liquid, and adjusting the pH value to 7.0 to obtain the enzymolysis liquid.
Specifically, the degrading enzyme comprises the following enzymes in percentage by mass:
neutral protease accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
trypsin accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
cellulase accounting for 0.5 percent of the total weight of the leaching residue and the separation residue;
0.5 percent of hemicellulase by the total weight of the leaching residue and the separation residue;
pectinase accounting for 0.2 percent of the total weight of the leaching residue and the separation residue.
The second purpose of the invention is implemented by the following technical scheme: the edible fungus extracting solution is prepared by the preparation method of the edible fungus extracting solution.
The third object of the invention is implemented by the following technical scheme: the compound prepared from the edible fungus extract prepared by the preparation method of the edible fungus extract.
The invention has the advantages that: the invention combines the technologies of low-temperature ultramicro crushing, low-temperature ultrasonic wave re-wall breaking, freezing, precipitation and deslagging and waste residue enzymolysis recycling, extracts effective components and preserves heat-sensitive effective factors to the maximum extent on the premise of keeping the effective substances in the edible fungi through a scientific and reasonable extraction process, and improves the clarity of the product and the utilization rate of raw materials.
Firstly, adopt advanced low temperature ultramicro crushing technique, under the prerequisite that does not heat up, superstrong crushing ability can also smash hard parts such as mushroom stem, and the maximize has utilized whole plant material, smashes the particle fineness and reaches 1 ~ 30um, is less than the particle fineness of conventional crushing or mill thick liquid far away, and almost there is not intact cell to exist under this fineness.
Secondly, the activity of the thermosensitive components is effectively protected by combining a low-temperature ultrasonic leaching processing technology, the wall of the incidental cells is broken, the cell contents are released, and the effective components are fully extracted.
Thirdly, the leaching liquor is frozen and separated again, so that unstable components, pectin and the like in the extracting solution are separated out, and the clarity and the stability of the liquid are guaranteed.
And fourthly, performing enzymolysis treatment on the waste residues generated after leaching, precipitates generated after freezing separation and other substances regarded as the waste residues in the traditional process, so that the unused insoluble macromolecular substances such as protein, cellulose and the like are decomposed into soluble and utilizable micromolecular substances, and effective components are extracted to the maximum extent while the waste residues are not generated, thereby increasing the nutrient components in the product.
Description of the drawings:
FIG. 1 is a process flow diagram of examples 1-3.
The specific implementation mode is as follows:
example 1: the preparation method of the edible fungus extract comprises the following steps of sequentially carrying out low-temperature superfine grinding, low-temperature ultrasonic extraction, liquid freeze separation and solid enzymolysis on the fruiting bodies of the edible fungi to obtain the edible fungus extract, wherein the preparation method comprises the following steps: (1) screening raw materials; (2) carrying out low-temperature superfine grinding; (3) carrying out low-temperature ultrasonic leaching; (4) carrying out centrifugal separation; (5) freezing and separating liquid; (6) solid enzymolysis; (7) vacuum concentrating to obtain edible fungus extract; wherein,
(1) screening raw materials: removing malformed and insect-phage individuals, screening clean and mellow qualified edible fungus sporocarp, washing and drying for later use;
(2) and (3) low-temperature superfine grinding: carrying out low-temperature ultramicro crushing on the screened edible fungus sporocarp by using a low-temperature ultramicro crusher at the crushing temperature of 0 ℃ to obtain edible fungus fine powder with the particle size of 1-30 um;
(3) low-temperature ultrasonic leaching: mixing the edible fungus fine powder with purified water according to a ratio of 1: 7, stirring at a stirring speed of 60 revolutions per minute, wherein the rotating speed is slow, so that heat conduction is not facilitated, and local high temperature is caused; the rotating speed is high, and the liquid can generate foam, so that the product quality is influenced. Introducing circulating water of 60 ℃ into an interlayer of the interlayer pot for heating, starting an ultrasonic generator in the inner pot when the temperature of liquid in the interlayer pot is consistent with that of the circulating water in the interlayer, carrying out ultrasonic extraction for 2 hours with the ultrasonic power of 100w, and obtaining an extraction solid-liquid mixture after the extraction is finished;
(4) centrifugal separation: and separating the solid-liquid mixture by using a continuous flow centrifuge to obtain a leaching liquor and leaching residues, wherein the rotating speed of the continuous flow centrifuge is 10000 r/min, and the rotating speed is low, so that the solid separation effect is influenced.
(5) Liquid freezing separation: freezing the leaching liquor at the temperature of-20 ℃ for 36 hours, then melting at normal temperature, extracting supernatant after melting, and centrifugally separating the residual precipitate to obtain separation liquid and separation slag, wherein the centrifugal separation speed of the residual precipitate is 10000 r/min.
(6) Solid enzymolysis: mixing the leaching residue and the separation residue, performing enzymolysis, and performing centrifugal separation after enzymolysis to obtain an enzymolysis liquid, wherein the specific operation steps are as follows: adding purified water with the same weight as the mixed leaching residue and separation residue into a hydrolysis tank with an interlayer, then adding a decomposition enzyme, uniformly mixing, adjusting the pH value to 7.0, then placing the leaching residue and the separation residue into the hydrolysis tank, and stirring and mixing; meanwhile, injecting 45 ℃ circulating hot water into the interlayer of the hydrolysis tank to heat up, and continuing to heat for 2 hours after the temperature in the hydrolysis tank reaches 45 ℃; then adjusting the pH value to 8.0, and continuing heating for 1 hour; then, introducing steam into the interlayer of the hydrolysis tank to boil the liquid in the hydrolysis tank, and keeping for 5 minutes; and finally, centrifugally separating the solid-liquid mixture subjected to enzymolysis at 10000 r/min, collecting the liquid, and adjusting the pH value to 7.0 to obtain the enzymolysis liquid. The pH value is adjusted for multiple times to provide the pH value required by the optimal enzymolysis activity for different decomposing enzymes.
The degrading enzyme comprises the following enzymes in percentage by mass:
neutral protease accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
trypsin accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
cellulase accounting for 0.5 percent of the total weight of the leaching residue and the separation residue;
0.5 percent of hemicellulase by the total weight of the leaching residue and the separation residue;
pectinase accounting for 0.2 percent of the total weight of the leaching residue and the separation residue.
(7) Vacuum concentrating to obtain edible fungus extract: and mixing the supernatant, the separation liquid and the enzymolysis liquid, performing vacuum concentration at the temperature of 30 ℃ to half of the original volume to obtain an edible fungus extract finished product, and storing the edible fungus extract at the temperature of 0 ℃ for later use.
An edible fungus extract liquid prepared by the method for preparing an edible fungus extract liquid of example 1.
A composite prepared from the edible fungus extract prepared by the method for preparing the edible fungus extract of example 1.
Example 2: the preparation method of the edible fungus extract comprises the following steps of sequentially carrying out low-temperature superfine grinding, low-temperature ultrasonic extraction, liquid freeze separation and solid enzymolysis on the fruiting bodies of the edible fungi to obtain the edible fungus extract, wherein the preparation method comprises the following steps: (1) screening raw materials; (2) carrying out low-temperature superfine grinding; (3) carrying out low-temperature ultrasonic leaching; (4) carrying out centrifugal separation; (5) freezing and separating liquid; (6) solid enzymolysis; (7) vacuum concentrating to obtain edible fungus extract; wherein,
(1) screening raw materials: removing malformed and insect-phage individuals, screening clean and mellow qualified edible fungus sporocarp, washing and drying for later use;
(2) and (3) low-temperature superfine grinding: carrying out low-temperature ultrafine grinding on the screened edible fungus sporocarp by using a low-temperature ultrafine grinder at the grinding temperature of 45 ℃ to obtain edible fungus fine powder with the particle size of 1-30 um;
(3) low-temperature ultrasonic leaching: mixing the edible fungus fine powder with purified water according to a ratio of 1: 7, stirring at a stirring speed of 90 revolutions per minute, wherein the rotating speed is slow, so that heat conduction is not facilitated, and local high temperature is caused; the rotating speed is high, and the liquid can generate foam, so that the product quality is influenced. Circulating water at 65 ℃ is introduced into an interlayer of the interlayer pot for heating, when the temperature of liquid in the interlayer pot is consistent with that of the circulating water in the interlayer, an ultrasonic generator in the inner pot is started for ultrasonic extraction for 2 hours, the ultrasonic power is 300w, and an extraction solid-liquid mixture is obtained after extraction is finished;
(4) centrifugal separation: and separating the solid-liquid mixture by using a continuous flow centrifuge to obtain a leaching liquor and leaching residues, wherein the rotating speed of the continuous flow centrifuge is 10000 r/min, and the rotating speed is low, so that the solid separation effect is influenced.
(5) Liquid freezing separation: freezing the leaching liquor at the temperature of 24 ℃ below zero for 36 hours, then melting at normal temperature, extracting supernatant after melting, and centrifugally separating the residual precipitate to obtain separation liquid and separation slag, wherein the centrifugal separation speed of the residual precipitate is 10000 r/min.
(6) Solid enzymolysis: mixing the leaching residue and the separation residue, performing enzymolysis, and performing centrifugal separation after enzymolysis to obtain an enzymolysis liquid, wherein the specific operation steps are as follows: adding purified water with the same weight as the mixed leaching residue and separation residue into a hydrolysis tank with an interlayer, then adding a decomposition enzyme, uniformly mixing, adjusting the pH value to 7.0, then placing the leaching residue and the separation residue into the hydrolysis tank, and stirring and mixing; meanwhile, injecting 45 ℃ circulating hot water into the interlayer of the hydrolysis tank to heat up, and continuing to heat for 2 hours after the temperature in the hydrolysis tank reaches 45 ℃; then adjusting the pH value to 8.0, and continuing heating for 1 hour; then, introducing steam into the interlayer of the hydrolysis tank to boil the liquid in the hydrolysis tank, and keeping for 5 minutes; and finally, centrifugally separating the solid-liquid mixture subjected to enzymolysis at 10000 r/min, collecting the liquid, and adjusting the pH value to 7.0 to obtain the enzymolysis liquid. The pH value is adjusted for multiple times to provide the pH value required by the optimal enzymolysis activity for different decomposing enzymes.
The degrading enzyme comprises the following enzymes in percentage by mass:
neutral protease accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
trypsin accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
cellulase accounting for 0.5 percent of the total weight of the leaching residue and the separation residue;
0.5 percent of hemicellulase by the total weight of the leaching residue and the separation residue;
pectinase accounting for 0.2 percent of the total weight of the leaching residue and the separation residue.
(7) Vacuum concentrating to obtain edible fungus extract: and mixing the supernatant, the separation liquid and the enzymolysis liquid, performing vacuum concentration at 50 ℃ to half of the original volume to obtain an edible fungus extract finished product, and storing the edible fungus extract at 8 ℃ for later use.
An edible fungus extract liquid prepared by the method for preparing an edible fungus extract liquid of example 2.
A composite prepared from the edible fungus extract prepared by the method for preparing the edible fungus extract of example 2.
Example 3: the preparation method of the edible fungus extract comprises the following steps of sequentially carrying out low-temperature superfine grinding, low-temperature ultrasonic extraction, liquid freeze separation and solid enzymolysis on the fruiting bodies of the edible fungi to obtain the edible fungus extract, wherein the preparation method comprises the following steps: (1) screening raw materials; (2) carrying out low-temperature superfine grinding; (3) carrying out low-temperature ultrasonic leaching; (4) carrying out centrifugal separation; (5) freezing and separating liquid; (6) solid enzymolysis; (7) vacuum concentrating to obtain edible fungus extract; wherein,
(1) screening raw materials: removing malformed and insect-phage individuals, screening clean and mellow qualified edible fungus sporocarp, washing and drying for later use;
(2) and (3) low-temperature superfine grinding: carrying out low-temperature ultrafine grinding on the screened edible fungus sporocarp by using a low-temperature ultrafine grinder at the grinding temperature of 20 ℃ to obtain edible fungus fine powder with the particle size of 1-30 um;
(3) low-temperature ultrasonic leaching: mixing the edible fungus fine powder with purified water according to a ratio of 1: 7, stirring at a stirring speed of 80 revolutions per minute, wherein the rotating speed is slow, so that heat conduction is not facilitated, and local high temperature is caused; the rotating speed is high, and the liquid can generate foam, so that the product quality is influenced. Introducing circulating water of 70 ℃ into an interlayer of the interlayer pot for heating, starting an ultrasonic generator in the inner pot when the temperature of liquid in the interlayer pot is consistent with that of the circulating water in the interlayer, carrying out ultrasonic extraction for 2 hours with the ultrasonic power of 200w, and obtaining an extraction solid-liquid mixture after the extraction is finished;
(4) centrifugal separation: and separating the solid-liquid mixture by using a continuous flow centrifuge to obtain a leaching liquor and leaching residues, wherein the rotating speed of the continuous flow centrifuge is 10000 r/min, and the rotating speed is low, so that the solid separation effect is influenced.
(5) Liquid freezing separation: freezing the leaching liquor at-18 ℃ for 36 hours, then melting at normal temperature, extracting supernatant after melting, and centrifugally separating the residual precipitate to obtain separation liquid and separation slag, wherein the centrifugal separation speed of the residual precipitate is 10000 r/min.
(6) Solid enzymolysis: mixing the leaching residue and the separation residue, performing enzymolysis, and performing centrifugal separation after enzymolysis to obtain an enzymolysis liquid, wherein the specific operation steps are as follows: adding purified water with the same weight as the mixed leaching residue and separation residue into a hydrolysis tank with an interlayer, then adding a decomposition enzyme, uniformly mixing, adjusting the pH value to 7.0, then placing the leaching residue and the separation residue into the hydrolysis tank, and stirring and mixing; meanwhile, injecting 45 ℃ circulating hot water into the interlayer of the hydrolysis tank to heat up, and continuing to heat for 2 hours after the temperature in the hydrolysis tank reaches 45 ℃; then adjusting the pH value to 8.0, and continuing heating for 1 hour; then, introducing steam into the interlayer of the hydrolysis tank to boil the liquid in the hydrolysis tank, and keeping for 5 minutes; and finally, centrifugally separating the solid-liquid mixture subjected to enzymolysis at 10000 r/min, collecting the liquid, and adjusting the pH value to 7.0 to obtain the enzymolysis liquid. The pH value is adjusted for multiple times to provide the pH value required by the optimal enzymolysis activity for different decomposing enzymes.
The degrading enzyme comprises the following enzymes in percentage by mass:
neutral protease accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
trypsin accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
cellulase accounting for 0.5 percent of the total weight of the leaching residue and the separation residue;
0.5 percent of hemicellulase by the total weight of the leaching residue and the separation residue;
pectinase accounting for 0.2 percent of the total weight of the leaching residue and the separation residue.
(7) Vacuum concentrating to obtain edible fungus extract: and mixing the supernatant, the separation liquid and the enzymolysis liquid, performing vacuum concentration at 45 ℃ to half of the original volume to obtain an edible fungus extract finished product, and storing the edible fungus extract at 4 ℃ for later use.
An edible fungus extract liquid prepared by the method for preparing an edible fungus extract liquid of example 3.
A composite prepared from the edible fungus extract prepared by the method for preparing the edible fungus extract of example 3.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (7)
1. The preparation method of the edible fungus extract is characterized in that the edible fungus fruiting bodies are sequentially subjected to low-temperature superfine grinding, low-temperature ultrasonic extraction, liquid freeze separation and solid enzymolysis treatment to prepare the edible fungus extract;
the method specifically comprises the following steps: (1) screening raw materials; (2) carrying out low-temperature superfine grinding; (3) carrying out low-temperature ultrasonic leaching; (4) carrying out centrifugal separation; (5) freezing and separating liquid; (6) solid enzymolysis; (7) vacuum concentrating to obtain edible fungus extract; wherein,
(1) screening raw materials: removing malformed and insect-phage individuals, screening clean and mellow qualified edible fungus sporocarp, washing and drying for later use;
(2) and (3) low-temperature superfine grinding: carrying out low-temperature superfine grinding on the screened edible fungus sporocarp at the grinding temperature of 0-45 ℃ to obtain edible fungus fine powder with the particle size of 1-30 um;
(3) low-temperature ultrasonic leaching: mixing the edible fungus fine powder with purified water according to a ratio of 1: 7, heating, stirring and leaching at the stirring speed of 60-90 r/min and the heating temperature of 60-70 ℃, performing ultrasonic leaching for 2 hours at the ultrasonic power of 100-300 w, and obtaining a leaching solid-liquid mixture after leaching;
(4) centrifugal separation: separating the solid-liquid mixture to obtain leaching liquor and leaching residues;
(5) liquid freezing separation: freezing the leaching liquor at the temperature of-18 to-24 ℃ for 36 hours, then melting at normal temperature, extracting supernatant after melting, and centrifugally separating the residual precipitate to obtain separation liquid and separation slag;
(6) solid enzymolysis: mixing the leaching residue and the separation residue, performing enzymolysis, and performing centrifugal separation after enzymolysis to obtain an enzymolysis liquid;
performing solid enzymolysis in the step (6), adding purified water with the same weight as the mixture of the leaching residue and the separation residue into a hydrolysis tank with an interlayer, then adding a decomposition enzyme, uniformly mixing, adjusting the pH value to 7.0, then putting the leaching residue and the separation residue into the hydrolysis tank, and stirring and mixing; meanwhile, injecting 45 ℃ circulating hot water into the interlayer of the hydrolysis tank to heat up, and continuing to heat for 2 hours after the temperature in the hydrolysis tank reaches 45 ℃; then adjusting the pH value to 8.0, and continuing heating for 1 hour; then, introducing steam into the interlayer of the hydrolysis tank to boil the liquid in the hydrolysis tank, and keeping for 5 minutes; finally, after the solid-liquid mixture after enzymolysis is centrifugally separated at 10000 r/min, collecting the liquid and adjusting the pH value to 7.0 to obtain an enzymolysis liquid;
the degrading enzyme comprises the following enzymes in percentage by mass:
neutral protease accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
trypsin accounting for 0.1 percent of the total weight of the leaching residue and the separation residue;
cellulase accounting for 0.5 percent of the total weight of the leaching residue and the separation residue;
0.5 percent of hemicellulase by the total weight of the leaching residue and the separation residue;
pectinase accounting for 0.2 percent of the total weight of the leaching residue and the separation residue;
(7) vacuum concentrating to obtain edible fungus extract: and mixing the supernatant, the separation liquid and the enzymolysis liquid, concentrating at 30-50 ℃ in vacuum to half of the original volume to obtain an edible fungus extract finished product, and storing the edible fungus extract at 0-8 ℃ for later use.
2. The method according to claim 1, wherein in the step (2), the apparatus for the low-temperature micronization is a low-temperature micronizer.
3. The method for preparing the edible fungus extracting solution according to claim 1, wherein the low-temperature ultrasonic leaching in the step (3) is carried out in a jacketed kettle, and circulating water at the temperature of 60-70 ℃ is introduced into a jacket of the jacketed kettle for heating; and starting an ultrasonic generator in the jacketed kettle to carry out ultrasonic leaching.
4. The method for preparing edible fungus extracting solution according to claim 1, wherein the separating device used in the centrifugal separation in the step (4) is a continuous flow centrifuge, and the rotation speed of the continuous flow centrifuge is 10000 rpm.
5. The method according to claim 1, wherein in the step (5), the centrifugation speed of the residual precipitate is 10000 rpm.
6. An edible fungus extract liquid prepared by the method for preparing an edible fungus extract liquid according to any one of claims 1 to 5.
7. A composition prepared from the edible fungus extract liquid prepared by the method for preparing the edible fungus extract liquid according to any one of claims 1 to 5.
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