CN108236109A - Fermented mushroom micro mist and its preparation process - Google Patents
Fermented mushroom micro mist and its preparation process Download PDFInfo
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- CN108236109A CN108236109A CN201711427869.4A CN201711427869A CN108236109A CN 108236109 A CN108236109 A CN 108236109A CN 201711427869 A CN201711427869 A CN 201711427869A CN 108236109 A CN108236109 A CN 108236109A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 60
- 239000003595 mist Substances 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 239000007788 liquid Substances 0.000 claims abstract description 50
- 238000001914 filtration Methods 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 12
- 229920001353 Dextrin Polymers 0.000 claims abstract description 11
- 239000004375 Dextrin Substances 0.000 claims abstract description 11
- 235000019425 dextrin Nutrition 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 230000000694 effects Effects 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000011084 recovery Methods 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 230000003139 buffering effect Effects 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000007789 gas Substances 0.000 claims description 3
- 239000006041 probiotic Substances 0.000 claims description 3
- 235000018291 probiotics Nutrition 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 4
- 239000012141 concentrate Substances 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002386 leaching Methods 0.000 abstract description 2
- 238000003809 water extraction Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 238000005516 engineering process Methods 0.000 description 6
- 238000004891 communication Methods 0.000 description 5
- 239000000654 additive Substances 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000013325 dietary fiber Nutrition 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 241000222519 Agaricus bisporus Species 0.000 description 1
- 238000012356 Product development Methods 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003778 fat substitute Substances 0.000 description 1
- 235000013341 fat substitute Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000010419 fine particle Substances 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 239000008204 material by function Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001550 time effect Effects 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A kind of fermented mushroom micro mist and its preparation process, by fresh mushroom handle or leftover bits and pieces through everfermentation, extract hot water extraction mushroom juice, leaching liquor enters concentration tower after initial filter, fine filtering machine, centrifuge, duplex strainer and shaking screen multiple filtration, cryogenic vacuum is carried out in concentration tower instantaneously to concentrate, to ensure not destroying the flavor of mushroom, farthest retain the taste of mushroom juice；Liquid after concentration sterilize to add in after dextrin to enter in drying tower and is spray-dried.The fragrant degree of mushroom powder, purity, fineness are higher, and effective ingredient retains complete.
Description
Technical field
The present invention relates to the production of mushroom micro mist, especially a kind of fermented mushroom micro mist and its preparation process.
Background technology
With the development of food industry, ultramicro grinding as a kind of novel foodstuff new and high technology processing method, in food plus
Application in work is increasingly extensive.
Using superfine communication technique so that the raw material that fully cannot be digested and assimilated or utilize originally is utilized again, by
This obtains the production material of multiple functions food, new food, increases food kind, improves the utilization of natural biological resource
Rate.It is uniform that the crushing process of usual superfine communication technique influences powder that is smaller, preparing to nutritional ingredient original in raw material
Property it is good, and with fine particles degree difference, the edibility characteristic, functional characteristic and physicochemical property of certain natural biological resources are produced
Raw various influences.
In functional food production, the additive amount of certain micro first rope active materials (such as selenium) is seldom, such as fruit granule
It is slightly larger, it is possible to bring toxic side effect, this just needs superfine communication technique that it is refine to enough grain sizes, and is effectively mixing
Under the cooperation for operating equipment, it just can guarantee that it is uniformly distributed in food and is conducive to absorption of human body.
Ultramicro-powder has good absorbability and dispersibility, can improve the activity and bioavilability of nutriment, together
When reduce dosage of the functional materials in food.Ultramicron have slow releasing function, can in human body slow release function
Property ingredient, keep longer time effect, while can prevent and avoid the side effect of functional components.Superfine communication technique exists
It plays an important role on the system of part functionalities foodstuff base material (dietary fiber, fat substitute etc.) is each.By ultramicro grinding
Processing be can be used for making and be rich in diet into carrier, raw material of special efficacy food as honey after dietary fiber etc.
The biscuit of fiber, high microsteping bread low in calories and the good Flour product of toughness.
The food additives mainly color of raising food and workability and storability.Ultrafine powder is adding
Application in agent mainly has two aspects：First, reducing the amount of additive, since ultrafine powder grain size is small, there is larger surface
Can, it can be very good to be dispersed in food, play the role of good, improve the utilization rate of additive；On the other hand being can be with
Using the slow releasing function of ultrafine powder, and additive is made to be kept for the effect of longer.
At present, superfine communication technique has largely been applied in Chinese medicine, traditional food processing, in edible mushroom plus
In terms of work, there are no the reports that industrialization prepares cell grade edible mushroom superfine powder production technology and product development.Particularly develop
The effective production technology of system, and to perfume (or spice) not yet in terms of mushroom Ultra-Micro Grinding Equipment type selecting, combination and production key technology
On the Selection utilization of mushroom raw material there are the not high production cost of utilization rate it is big the problem of.
In order to obtain the mushroom micro mist of different stage, it is necessary to the mushroom lid and mushroom handle of mushroom are detached, at present mushroom lid and
Finished product mushroom can only carried out artificial mushroom handle shearing one by one, what is used is artificial by the separation of mushroom handle by artificial method
Labour is very big.
During cultivating champignon, since strain difference is led, mismanagement or to run into unusual weather conditions, the temperature difference big is easily formed
Some shapes or the bad low-grade mushroom of taste, also some become misshapen mushroom, be generally called substandard products mushroom.In general, the mushroom face of substandard products mushroom
It is small, mushroom meat is thin, mushroom handle is long, account for about the 25% of production, substandard products mushroom does not remove mushroom handle generally.It is another have 10% mushroom because
Shape is bad, broken, mouthfeel is uncomfortable and is listed in defective goods mushroom, and the two is referred to as defect ware mushroom, accounts for mushroom total amount altogether
35%, these inferior mushrooms, list marketing is difficult, and that abandons is again very unfortunate.In fact, the nutritional ingredient of defect ware mushroom with into
Product mushroom is almost the same, though and mushroom stems therein are slightly more inferior than finished product mushroom in terms of certain nutrition compositions, in other component
As dietary fiber etc. is higher than finished product mushroom.If carrying out deep processing to this part substandard products mushroom and mushroom handle, by it effectively
Substance is used, its economic value added can be greatly improved, and can both increase the income of enterprise, in turn avoids the waste of resource.
Invention content
It is the fragrant degree of mushroom powder, purity, thin the purpose of the present invention is to provide a kind of fermented mushroom micro mist and its preparation process
Degree is higher, and effective ingredient retains complete.
A kind of fermented mushroom micro mist and its preparation process, it is characterised in that be prepared according to the following steps：
（1）The fresh mushroom purchased in the market is cleaned, it is cool to remove surface moisture content, it is 1 by weight by fresh mushroom:10-1 ：20
In material and water input fermentation tank, probiotics is added in, is fermented under 45-60 DEG C of environment of temperature, is fermented 4-6 hours, stirred and add
Heat crushes the material in fermentation tank by excusing from death wave disintegrating apparatus to 60-80 DEG C, and stirring crushes 1-2 hours into slurry, pumping
It is drawn to strainer and carries out initial filter, the filter screen mesh number of the initial filter is 55-65 mesh, and the liquid after initial filter enters in fine filtering machine, so
After open extractor, slag is cleared to be produced next time；
（2）The filter screen mesh number of the fine filtering machine is 80-120 mesh, by the liquid after filtering by being pumped into the first surge tank
In；
（3）Liquid in first surge tank enters in centrifuge, and the rotating speed of the centrifuge is 5000-6000 revs/min,
Sundries is detached by centrifuge, the liquid after separation enters the second surge tank；
（4）Liquid in second surge tank enters duplex strainer, and the filter screen mesh number of the duplex filter is 190-250
Mesh, the liquid after filtering enter in shaking screen；
（5）The filter screen mesh number of the shaking screen is 380-420 mesh, and the liquid after shaking screen filters enters third buffering
Tank；（6）Liquid in third surge tank enters in concentration tower, and liquid carries out high temperature sterilization, and the temperature of the high temperature sterilization is
100-120 C, time are 20-30 seconds, and dextrin is added in into the liquid after sterilization and is stirred evenly, and dextrin adds
Enter the 18%-22% that amount is liquid weight, the liquid added in after dextrin enters seven grades of concentration tower evaporations of quadruple effect, and concentration process is true
Empty environment and temperature control in 90 C hereinafter, the time be no more than 30 seconds under conditions of carry out, liquid during vacuum concentration
Pol control in 30 degree Brix, which is equipped with aroma recovery system, and recovery system returns to aroma gases dense
In contracting liquid；Its Brix degree of the liquid of concentration tower outlet is 60-70 degree, and the liquid after concentration enters drying tower；
（7）Dried concentration powder be vacuum-packed after being air-cooled to room temperature.
The beneficial effects of the invention are as follows：By fresh mushroom handle or leftover bits and pieces through everfermentation, extraction hot water carries this production technology
Mushroom juice is taken, leaching liquor enters concentration tower after initial filter, fine filtering machine, centrifuge, duplex strainer and shaking screen multiple filtration,
Cryogenic vacuum is carried out in concentration tower instantaneously to concentrate, and to ensure not destroying the flavor of mushroom, farthest retains mushroom juice
Taste；Liquid after concentration sterilize to add in after dextrin to enter in drying tower and is spray-dried.It is the fragrant degree of mushroom powder, pure
Degree, fineness are higher, and effective ingredient retains complete.
Specific embodiment
A kind of fermented mushroom micro mist and its preparation process, it is characterised in that be prepared according to the following steps：
（1）The fresh mushroom purchased in the market is cleaned, it is cool to remove surface moisture content, it is 1 by weight by fresh mushroom:10-1 ：20
In material and water input fermentation tank, probiotics is added in, is fermented under 45-60 DEG C of environment of temperature, is fermented 4-6 hours, stirred and add
Heat crushes the material in fermentation tank by excusing from death wave disintegrating apparatus to 60-80 DEG C, and stirring crushes 1-2 hours into slurry, pumping
It is drawn to strainer and carries out initial filter, the filter screen mesh number of the initial filter is 55-65 mesh, and the liquid after initial filter enters in fine filtering machine, so
After open extractor, slag is cleared to be produced next time；
（2）The filter screen mesh number of the fine filtering machine is 80-120 mesh, by the liquid after filtering by being pumped into the first surge tank
In；
（3）Liquid in first surge tank enters in centrifuge, and the rotating speed of the centrifuge is 5000-6000 revs/min,
Sundries is detached by centrifuge, the liquid after separation enters the second surge tank；
（4）Liquid in second surge tank enters duplex strainer, and the filter screen mesh number of the duplex filter is 190-250
Mesh, the liquid after filtering enter in shaking screen；
（5）The filter screen mesh number of the shaking screen is 380-420 mesh, and the liquid after shaking screen filters enters third buffering
Tank；（6）Liquid in third surge tank enters in concentration tower, and liquid carries out high temperature sterilization, and the temperature of the high temperature sterilization is
100-120 C, time are 20-30 seconds, and dextrin is added in into the liquid after sterilization and is stirred evenly, and dextrin adds
Enter the 18%-22% that amount is liquid weight, the liquid added in after dextrin enters seven grades of concentration tower evaporations of quadruple effect, and concentration process is true
Empty environment and temperature control in 90 C hereinafter, the time be no more than 30 seconds under conditions of carry out, liquid during vacuum concentration
Pol control in 30 degree Brix, which is equipped with aroma recovery system, and recovery system returns to aroma gases dense
In contracting liquid；Its Brix degree of the liquid of concentration tower outlet is 60-70 degree, and the liquid after concentration enters drying tower；
（7）Dried concentration powder be vacuum-packed after being air-cooled to room temperature.
Claims (1)
1. a kind of fermented mushroom micro mist and its preparation process, it is characterised in that be prepared according to the following steps：
（1）The fresh mushroom purchased in the market is cleaned, it is cool to remove surface moisture content, it is 1 by weight by fresh mushroom:10-1 ：20
In material and water input fermentation tank, probiotics is added in, is fermented under 45-60 DEG C of environment of temperature, is fermented 4-6 hours, stirred and add
Heat crushes the material in fermentation tank by excusing from death wave disintegrating apparatus to 60-80 DEG C, and stirring crushes 1-2 hours into slurry, pumping
It is drawn to strainer and carries out initial filter, the filter screen mesh number of the initial filter is 55-65 mesh, and the liquid after initial filter enters in fine filtering machine, so
After open extractor, slag is cleared to be produced next time；
（2）The filter screen mesh number of the fine filtering machine is 80-120 mesh, by the liquid after filtering by being pumped into the first surge tank
In；
（3）Liquid in first surge tank enters in centrifuge, and the rotating speed of the centrifuge is 5000-6000 revs/min,
Sundries is detached by centrifuge, the liquid after separation enters the second surge tank；
（4）Liquid in second surge tank enters duplex strainer, and the filter screen mesh number of the duplex filter is 190-250
Mesh, the liquid after filtering enter in shaking screen；
（5）The filter screen mesh number of the shaking screen is 380-420 mesh, and the liquid after shaking screen filters enters third buffering
Tank；（6）Liquid in third surge tank enters in concentration tower, and liquid carries out high temperature sterilization, and the temperature of the high temperature sterilization is
100-120 C, time are 20-30 seconds, and dextrin is added in into the liquid after sterilization and is stirred evenly, and dextrin adds
Enter the 18%-22% that amount is liquid weight, the liquid added in after dextrin enters seven grades of concentration tower evaporations of quadruple effect, and concentration process is true
Empty environment and temperature control in 90 C hereinafter, the time be no more than 30 seconds under conditions of carry out, liquid during vacuum concentration
Pol control in 30 degree Brix, which is equipped with aroma recovery system, and recovery system returns to aroma gases dense
In contracting liquid；Its Brix degree of the liquid of concentration tower outlet is 60-70 degree, and the liquid after concentration enters drying tower；
（7）Dried concentration powder be vacuum-packed after being air-cooled to room temperature.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710967081 | 2017-10-17 | ||
| CN2017109670816 | 2017-10-17 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108236109A true CN108236109A (en) | 2018-07-03 |
Family
ID=62700716
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711427869.4A Withdrawn CN108236109A (en) | 2017-10-17 | 2017-12-26 | Fermented mushroom micro mist and its preparation process |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108236109A (en) |
-
2017
- 2017-12-26 CN CN201711427869.4A patent/CN108236109A/en not_active Withdrawn
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180703 |
|
| WW01 | Invention patent application withdrawn after publication |