CN108244617A - Fermented mushroom superfine preparation method - Google Patents
Fermented mushroom superfine preparation method Download PDFInfo
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- CN108244617A CN108244617A CN201711404621.6A CN201711404621A CN108244617A CN 108244617 A CN108244617 A CN 108244617A CN 201711404621 A CN201711404621 A CN 201711404621A CN 108244617 A CN108244617 A CN 108244617A
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- mushroom
- powder
- fermentation
- yeast
- crushed
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
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- 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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Abstract
The invention discloses a kind of fermented mushroom superfine preparation methods, this method dries mushroom, it is crushed to 20 ~ 30 mesh, the yeast prepared by Radish seed, ganoderma lucidum, hickory chick, Poria cocos carries out one time fermentation to mushroom powder, mushroom powder is added again and fermenting twice is carried out by thin skin fibre pore fungi, mushroom ferment Ultramicro-powder is drained by the mushroom liquid of secondary fermentation, finally dries, be packaged into mushroom Ultramicro-powder finished product.Mushroom nutritive value, health-care efficacy and absorptivity are improved, its nutrition and functional component is given full play to, both saves nutrient, cellulosic also makes mouthfeel more preferably due to miniaturization, and the quality of mushroom micro mist significantly improves.
Description
Technical field
The invention belongs to edible fungus fermented technical fields, and in particular to a kind of fermented mushroom superfine preparation method.
Background technology
Mushroom (Lentinula edodes) is a kind of fungi plant for eating medicine dual-purpose, is the food medicine that China is cultivated extensively
With one of bacterium.Mushroom contains abundant protein, carbohydrate, fat, electrolytes and minerals, while the perfume (or spice) in mushroom
The medicinal ingredients such as mushroom polysaccharide, terpenoid, steroid have activating immune system, anti-curing oncoma and other effects.As people give birth to
The flat raising of running water and for nutrient health knowledge understand it is more and more, people are for having the function of very strong and nutraceutical
Demand it is higher and higher.Mushroom is increasingly accepted by people as a kind of edible fungus rich in nutritive value.It is fragrant
Containing aroma type substance such as Shangri-la Gorge, guanylic acid etc. in mushroom, dense strongly fragrant mushroom taste is made it have.And the taste compound in mushroom
There are glutamic acid, aspartic acid etc., it is delicious tasty and refreshing when causing its taste edible.Mushroom is not only the ideal delicious food of people, and
And it is also increasingly to obtain universal attention for the health care of human body and medical value.In recent years, relevant yield is increasingly
Height, but the exploitation of related mushroom product quite falls behind, and becomes an important factor for restricting industry sustainable development.
101584447 publication date 2009-11-25 of publication number discloses a kind of fermented mushroom product and its production method, hair
Ferment herb of Thinleaf GLossogyne products, preparation process include the following steps：Choose fresh mushroom（Or dried thin mushroom, the water of 0.5-3 times of addition mushroom weight
Infiltration 2-5 hours）, select, clean, be cut into the mushroom fourth suitable for size, sterilization treatment, the song of inoculation about mushroom raw material 1-15%
The kojis such as mould class are placed in culture 36-72 hour in thermostatic chamber, controlled at 20-40 DEG C, embrace at this time it is sub stout and strong, it is neatly, thick
It is close, it is covered with material, in yellow green, and without varied bacteria growing.It is about 7-20% to add in concentration, and weight is about the salt of dry 1-2 times of mushroom raw material
Water ferments 240-480 hours at 20-50 DEG C.The mushroom of the invention is mushroom fourth, and after fermentation or mushroom fourth, non-mushroom are micro-
Powder, and the mushroom fourth after the fermentation is cooked or for seasoning as food industry processing dispensing.
The significance for aspect that there are two application tool of the superfine communication technique in food processing, first, improving the mouth of food
Sense, and be conducive to the absorption of nutriment；Second is that the raw material that cannot be fully absorbed or utilized originally is re-used, prepare and deep
Various functions food is processed into, develops new food material, new food kind is increased, improves resource utilization.In food plus
Ultra-Micro Grinding Equipment in work is generally airslide disintegrating mill and rubber mill, and air-flow crushing is that ultramicro grinding relatively advanced at present is set
It is standby.Temperature rises low in process, and particularly suitable for the processing of thermal sensitivity food, but energy consumption is big.Rubber mill is commonly used to food
Ultramicro grinding process, it is a kind of more traditional method, and according to document, the crushing that mechanical crushing has 95-99% can become heat
Amount, therefore material temperature liter is inevitable, therefore temperature-sensitive food easily occurs to go bad, melts, is sticky, while machine grindability also can
It reduces.For this purpose, before crushing or when crushing using appropriate cooling means, same food material need to be also tended to need more
The combination of kind grinding mode could be crushed effectively；Each disintegrating apparatus often has both a variety of grinding modes.
Invention content
To solve defect of the existing technology, the purpose of the present invention is to provide a kind of fermented mushroom Ultramicro-powder preparation sides
Method, the fermented mushroom of mushroom Ultramicro-powder prepared by this method improve nutritive value, health-care efficacy and absorptivity, make its nutrition and
Functional component gives full play to, and both saves nutrient, and cellulosic also makes mouthfeel more preferably due to miniaturization, the quality of mushroom micro mist
It significantly improves.
To achieve the above object, the technical solution adopted by the present invention：The fermented mushroom superfine preparation method, feature exist
In being prepared according to the following steps：
1）, select mushroom, eluriate it is clean after Tumble Dry；
2）, the mushroom of drying mill crusher, be crushed to the mushroom powder of 20 ~ 30 mesh；
3）, mushroom powder having crushed, yeast A, water is according to 100：1：70 weight ratio is put into controllable temperature fermentation tank, is protected
In the case of holding 30-40 DEG C of thermostatic, between 24-30 hour of spontaneous fermentation, from peep hole it can be seen that mixed liquor is bubbling
State；The preparation of the yeast A：It is pulverulence, then radish to be crushed by Radish seed, ganoderma lucidum, hickory chick, Poria cocos by pulverizer
Powder of seeds cooks, and cools at normal temperatures, according to 1000:1:0.5:2 weight ratio mixes, and is put into desinfection chamber room temperature certainly
So after 30-36 hour of fermentation, dry；
4）, fermenting for the first time, complete mushroom liquid is being transported to by delivery pump in another fermentation tank, according to 100 kilograms of mushrooms
Liquid, 10 kilograms of mushroom powders, the ratio of 100 grams of yeast B are put into tank, carry out secondary fermentation, and fermentation temperature control is 18-24 DEG C,
Time is 18-24 hours, from peep hole it can be seen that mixed liquor is magma state；The yeast B is broken by doing wild thin skin fibre pore fungi
It is broken to be made；
5）, the mushroom liquid by secondary fermentation by the high speed draining of centrifuge, mushroom liquid drains into mushroom ferment micro mist；
6）It finally dries, be packaged into mushroom Ultramicro-powder finished product.
Using the advantageous effect of above-mentioned technical proposal：The fermented mushroom superfine preparation method is first by crusher coarse powder to 20
In fermentation cylinder for fermentation, yeast A is more by Radish seed, ganoderma lucidum, hickory chick, Poria cocos for the mushroom powder of ~ 30 mesh, mushroom powder and yeast A and water
Kind medicinal fungi Liquid mixed fermentation enables the synergistic effect between a variety of medicinal fungis more effectively using in fermented and cultured matrix
The organic substances such as cellulose, release the reptation behavior of fermentative degradation product, rely on a variety of medicinal fungis in mixed fermentation and enrich
Enzyme system have higher biotransformation efficiency than single fungi fermentation so that the various nutritional ingredients in mushroom powder, amino acid etc.
Can with to more complete fermentation, while also increase curative effect of medication.
One time fermentation stoste is then under the action of wild thin skin fibre pore fungi, polysaccharide and proteoglycan in thin skin fibre pore fungi
Body can effectively increase lentinan solubility again, be conducive to improve its bioactivity, to the double-strand ribose core in mushroom
Acid, purine, amino acid, the release of oxidizing ferment also have certain enhancing effect.After fermentation process, human body in mushroom is not only made to be not easy to inhale
The macromolecular fully degraded of receipts improves the nutritive value of mushroom, this process belongs to room temperature physical process, does not destroy mushroom liquid structure.
Thin skin fibre pore fungi ferments to mushroom powder and has decomposition, and making the particle breakdown of mushroom powder, be averaged grain into ultra micro powder
Diameter drops to 10 μm hereinafter, having achieved the effect that breaking-wall cell, and intracellular active ingredient is fully exposed, due to micro-
The homogenization of fine powder makes each active ingredient distribution uniformity of mushroom powder, enhances the dissolution of functional components, active ingredient
Rate of release and burst size can increase substantially, and various composition is equably absorbed by the body, and improves absorption rate, enhances
Pharmaceutically-active effect.
Specific embodiment
The fermented mushroom superfine preparation method, is prepared according to the following steps：
1）, select mushroom, eluriate it is clean after Tumble Dry；
2）, the mushroom of drying mill crusher, be crushed to the mushroom powder of 20 ~ 30 mesh；
3）, mushroom powder having crushed, yeast A, water is according to 100：1：70 weight ratio is put into controllable temperature fermentation tank, is protected
In the case of holding 30-40 DEG C of thermostatic, between 24-30 hour of spontaneous fermentation, from peep hole it can be seen that mixed liquor is bubbling
State；The preparation of the yeast A：It is pulverulence, then radish to be crushed by Radish seed, ganoderma lucidum, hickory chick, Poria cocos by pulverizer
Powder of seeds cooks, and cools at normal temperatures, according to 1000:1:0.5:2 weight ratio mixes, and is put into desinfection chamber room temperature certainly
So after 30-36 hour of fermentation, dry；
4）, fermenting for the first time, complete mushroom liquid is being transported to by delivery pump in another fermentation tank, according to 100 kilograms of mushrooms
Liquid, 10 kilograms of mushroom powders, the ratio of 100 grams of yeast B are put into tank, carry out secondary fermentation, and fermentation temperature control is 18-24 DEG C,
Time is 18-24 hours, from peep hole it can be seen that mixed liquor is magma state；The yeast B is broken by doing wild thin skin fibre pore fungi
It is broken to be made；
5）, the mushroom liquid by secondary fermentation by the high speed draining of centrifuge, mushroom liquid drains into mushroom ferment micro mist；
6）It finally dries, be packaged into mushroom Ultramicro-powder finished product.
Radish seed major function：Help digestion and eliminate flatulence, lowering the adverse-rising QI to resolve phlegm.For retention of food and drink, abdominal distention, constipation, stagnate and rush down
Dysentery, phlegm heap soil or fertilizer over and around the roots are breathed with cough.Enter spleen, stomach, lung channel, can help digestion and eliminate flatulence, effect is notable, there is the title of " rush wall fall wall ".Ganoderma lucidum master containing amino acid,
Polypeptide, protein, fungal lysozyme（fungal lysozyme）And carbohydrate（Reduced sugar and polysaccharide）, ergosterol, triterpene
Class, coumarin glucoside, volatile oil, stearic acid, benzoic acid, alkaloid, vitamin B2 and C etc.；Spore is also containing mannitol, trehalose
（trehalose）.For the allomeric function of people, ganoderma lucidum has the function of bidirectional modulation function of human body, on the whole two-way tune
The balance of function of human body is saved, the immune system of people is comprehensively made quickly to be promoted, the internal organ and cell for restoring human body reach
Standardization.The hickory chick edible fungus rare for saddle Cordycepps morchella, the nutrition of hickory chick is quite abundant, cap part
Containing 7 kinds of isoleucine, leucine, lysine, methionine, phenylalanine, threonine and valine amino acid needed by human,
At least contain 8 kinds of vitamins：Vitamin B1, vitamin B2, vitamin B12, niacin, pantothenic acid, pyrrole sound of vomiting alcohol, biotin, folic acid etc..
The dry sclerotia of Poria cocos fungi, the thoughts of returning home, lung, spleen, kidney channel.Clearing damp and promoting diuresis, invigorating the spleen, calming heart.Above-mentioned fungi mixing is as fermentation ferment
Mother has curative effect of medication, improves the functional effect of mushroom.
Claims (1)
1. a kind of fermented mushroom superfine preparation method, it is characterised in that be prepared according to the following steps：
1）, select mushroom, eluriate it is clean after Tumble Dry；
2）, the mushroom of drying mill crusher, be crushed to the mushroom powder of 20 ~ 30 mesh；
3）, mushroom powder having crushed, yeast A, water is according to 100：1：70 weight ratio is put into controllable temperature fermentation tank, is protected
In the case of holding 30-40 DEG C of thermostatic, between 24-30 hour of spontaneous fermentation, from peep hole it can be seen that mixed liquor is bubbling
State；The preparation of the yeast A：It is pulverulence, then radish to be crushed by Radish seed, ganoderma lucidum, hickory chick, Poria cocos by pulverizer
Powder of seeds cooks, and cools at normal temperatures, according to 1000:1:0.5:2 weight ratio mixes, and is put into desinfection chamber room temperature certainly
So after 30-36 hour of fermentation, dry；
4）, fermenting for the first time, complete mushroom liquid is being transported to by delivery pump in another fermentation tank, according to 100 kilograms of mushrooms
Liquid, 10 kilograms of mushroom powders, the ratio of 100 grams of yeast B are put into tank, carry out secondary fermentation, and fermentation temperature control is 18-24 DEG C,
Time is 18-24 hours, from peep hole it can be seen that mixed liquor is magma state；The yeast B is broken by doing wild thin skin fibre pore fungi
It is broken to be made；
5）, the mushroom liquid by secondary fermentation by the high speed draining of centrifuge, mushroom liquid drains into mushroom ferment micro mist；
6）It finally dries, be packaged into mushroom Ultramicro-powder finished product.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960711A (en) * | 2012-10-22 | 2013-03-13 | 李洁 | Natural nourishment and preparation method thereof |
| CN103734692A (en) * | 2013-12-31 | 2014-04-23 | 上海大山合菌物科技股份有限公司 | Fermented mushroom product and preparation method thereof |
| CN106136004A (en) * | 2016-06-29 | 2016-11-23 | 黄秀英 | Ganoderma biological drink is prepared for carrier with mushroom extract |
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2017
- 2017-12-22 CN CN201711404621.6A patent/CN108244617A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960711A (en) * | 2012-10-22 | 2013-03-13 | 李洁 | Natural nourishment and preparation method thereof |
| CN103734692A (en) * | 2013-12-31 | 2014-04-23 | 上海大山合菌物科技股份有限公司 | Fermented mushroom product and preparation method thereof |
| CN106136004A (en) * | 2016-06-29 | 2016-11-23 | 黄秀英 | Ganoderma biological drink is prepared for carrier with mushroom extract |
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