CN108354160A - A kind of preparation method of agaricus bisporus enzymolysis powder and include agaricus bisporus enzymolysis powder mushroom salt flavouring and preparation method - Google Patents
A kind of preparation method of agaricus bisporus enzymolysis powder and include agaricus bisporus enzymolysis powder mushroom salt flavouring and preparation method Download PDFInfo
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- CN108354160A CN108354160A CN201711347215.0A CN201711347215A CN108354160A CN 108354160 A CN108354160 A CN 108354160A CN 201711347215 A CN201711347215 A CN 201711347215A CN 108354160 A CN108354160 A CN 108354160A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 134
- 150000003839 salts Chemical class 0.000 title claims abstract description 54
- 239000000843 powder Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 241000222519 Agaricus bisporus Species 0.000 title claims abstract 20
- 206010033546 Pallor Diseases 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 21
- 238000001035 drying Methods 0.000 claims abstract description 18
- 230000002255 enzymatic effect Effects 0.000 claims abstract description 13
- 238000002955 isolation Methods 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 3
- 229920002472 Starch Polymers 0.000 claims description 14
- 235000019698 starch Nutrition 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 14
- 229920002774 Maltodextrin Polymers 0.000 claims description 13
- 239000005913 Maltodextrin Substances 0.000 claims description 13
- 230000007062 hydrolysis Effects 0.000 claims description 13
- 238000006460 hydrolysis reaction Methods 0.000 claims description 13
- 229940035034 maltodextrin Drugs 0.000 claims description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 12
- 238000005469 granulation Methods 0.000 claims description 12
- 230000003179 granulation Effects 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 10
- 238000004321 preservation Methods 0.000 claims description 7
- 230000009849 deactivation Effects 0.000 claims description 6
- 230000005540 biological transmission Effects 0.000 claims description 5
- 235000017550 sodium carbonate Nutrition 0.000 claims description 5
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 5
- 238000010792 warming Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 239000002699 waste material Substances 0.000 claims description 3
- 235000021050 feed intake Nutrition 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 24
- 235000019634 flavors Nutrition 0.000 abstract description 24
- 239000000047 product Substances 0.000 abstract description 19
- 235000019640 taste Nutrition 0.000 abstract description 17
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 11
- 239000011780 sodium chloride Substances 0.000 abstract description 10
- 238000000034 method Methods 0.000 abstract description 9
- 239000002245 particle Substances 0.000 abstract description 7
- 150000001875 compounds Chemical class 0.000 abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 abstract description 6
- 239000006228 supernatant Substances 0.000 abstract description 6
- 238000010521 absorption reaction Methods 0.000 abstract description 5
- 238000000605 extraction Methods 0.000 abstract description 5
- 239000003205 fragrance Substances 0.000 abstract description 4
- 238000011084 recovery Methods 0.000 abstract description 3
- 244000251953 Agaricus brunnescens Species 0.000 description 57
- 229940088598 enzyme Drugs 0.000 description 10
- 238000002156 mixing Methods 0.000 description 10
- 108090000604 Hydrolases Proteins 0.000 description 9
- 102000004157 Hydrolases Human genes 0.000 description 9
- 239000004365 Protease Substances 0.000 description 8
- 235000001014 amino acid Nutrition 0.000 description 8
- 150000001413 amino acids Chemical class 0.000 description 8
- 108090000765 processed proteins & peptides Proteins 0.000 description 8
- 238000012545 processing Methods 0.000 description 8
- 235000013339 cereals Nutrition 0.000 description 7
- 108090000526 Papain Proteins 0.000 description 6
- 235000019834 papain Nutrition 0.000 description 6
- 229940055729 papain Drugs 0.000 description 6
- 235000018102 proteins Nutrition 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 5
- 210000002421 cell wall Anatomy 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 239000000126 substance Substances 0.000 description 5
- 238000003809 water extraction Methods 0.000 description 5
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 description 4
- 238000004090 dissolution Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- 238000011282 treatment Methods 0.000 description 3
- 108091005804 Peptidases Proteins 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 229940041514 candida albicans extract Drugs 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 235000011868 grain product Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000413 hydrolysate Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 235000019419 proteases Nutrition 0.000 description 2
- 239000012138 yeast extract Substances 0.000 description 2
- 229920002101 Chitin Polymers 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
- 239000004375 Dextrin Substances 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 101710118538 Protease Proteins 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000003570 air Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
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- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
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- 238000006731 degradation reaction Methods 0.000 description 1
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- 235000019425 dextrin Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
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- 150000004676 glycans Chemical group 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- BBJIPMIXTXKYLZ-UHFFFAOYSA-N isoglutamic acid Chemical compound OC(=O)CC(N)CC(O)=O BBJIPMIXTXKYLZ-UHFFFAOYSA-N 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000007065 protein hydrolysis Effects 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- -1 rich Substances 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
Abstract
The preparation method of powder is digested the invention discloses a kind of agaricus bisporus and digests the mushroom salt flavouring and preparation method of powder comprising agaricus bisporus, and the preparation method of agaricus bisporus enzymolysis powder includes the following steps：Fresh agaricus bisporus is taken to clean slice, it is spare after boiling water blanching；Agaricus bisporus mixes homogenate with blanching solution, is digested using two step enzymatic isolation methods, the supernatant after enzymolysis obtained by centrifugal filtration is enzymolysis liquid；Be milled sieving after enzymolysis liquid microwave drying, and agaricus bisporus is made and digests powder.Agaricus bisporus enzymolysis powder preparation technique avoids the drawback that traditional properties extractive technique extraction time is long, recovery rate is low, agaricus bisporus enzymolysis powder taste compound content obtained is high, proportioning is carried out as natural plant source and edible salt, and mushroom salt flavouring is made, with mushroom fragrance and natural delicate flavour and saline taste, it can replace the use of salt, monosodium glutamate class flavouring in daily life, and product particle is uniform, and the moisture absorption, shelf-stable are not easy in use.
Description
Technical field
The invention belongs to edible fungus field of deep, and in particular to a kind of preparation method of agaricus bisporus enzymolysis powder and
Include the mushroom salt flavouring and preparation method of agaricus bisporus enzymolysis powder.
Background technology
Flavouring is both weight indispensable in essential ovenware and food industry in people's daily life
Want raw material.In recent years, the yield steady-state growth of China's flavouring, new product emerge one after another；Production technology, technique and equipment are continuous
It improves；Product begins participating in international competition, into international market；Quality management and standard work gradually move towards regular.It is same with this
When, with the extensive use of a variety of new and high technologies, the new product of flavouring emerges in large numbers one after another in the world, and international flavor industry is gradually
Develop towards naturalization, deliciousnessization, nutrient laden, health care, convenient purification and international direction.
To meet the requirement that consumer pursues natural plant flavor, in recent years, when producing flavouring, vegetable is added as possible
The substance extracted in a variety of natural materials such as dish, hot spicy powder, is modulated by multistage composite, and as the abundant seasoning of sense of taste
Product.When producing this kind of flavouring, need to use multistage composite flavoring technology.It first carries out that heating extraction or enzymolysis is repeated several times
The processing such as extraction, then, then are repeatedly concentrated and dried, and the substance extracted is made, and generate certain wind different from fresh feed
Taste changes.In order to enhance the texture of natural prodcuts, the substance extracted is usually added to flavouring with paste and/or liquid form
In, graininess is made in minority, is used for powdery flavouring.
It is growing as food industry is production-scale, especially the development of fast food, effectively promotes natural
The growth in flavor material market, the trophism natural flavoring growth rate especially in addition to monosodium glutamate are most fast.Current external battalion
Natural tasty agents of nourishing one's nature include mainly animals and plants extraction medicinal extract, protein hydrolysis concentrate and yeast extract etc., have been changed
Structure of the tradition based on monosodium glutamate.As living standard improves, demand of the people to seasoning from single palatable taste type to delicate flavour,
Nutrition, convenient compound transformation, change, China's correlation method from unsalutary chemicals to the natural product of green concept
Also regulation pollution-free food does not allow to add monosodium glutamate rule.There is scholarly forecast, hydrolyzed animal protein (HAP) Jiang Heshui in a few years from now on
Solving vegetable protein (HVP), yeast extract, natural flavour mountaineous dose of nucleotide series will be as the mainstay of foodstuff flavouring industry.
Invention content
Goal of the invention：For problems of the prior art, the present invention provides a kind of preparation of agaricus bisporus enzymolysis powder
Method, agaricus bisporus enzymolysis powder preparation technique avoid the drawback that traditional properties extractive technique extraction time is long, recovery rate is low,
Agaricus bisporus enzymolysis powder taste compound content obtained is high, and carrying out proportioning as natural plant source and edible salt is made mushroom
Salt flavouring has mushroom fragrance and natural delicate flavour and saline taste, can replace salt in daily life, monosodium glutamate class flavouring
It uses, and product particle is uniform, and the moisture absorption, shelf-stable are not easy in use.
The present invention also provides the mushroom salt flavouring and preparation method thereof that the agaricus bisporus comprising above-mentioned preparation digests powder.It should
Mushroom salt flavouring is the flavouring in the natural plant source with mushroom fragrance, and delicate flavour, saline taste are strong, can substitute food
Salt, monosodium glutamate are used for daily life.
Technical solution：To achieve the goals above, the preparation method of a kind of agaricus bisporus enzymolysis powder as described herein, packet
Include following steps：
(1) it takes fresh agaricus bisporus to clean to be sliced, it is spare after boiling water blanching 1-3min；
(2) agaricus bisporus mixes homogenate with blanching solution, is digested using two step enzymatic isolation methods, after enzymolysis obtained by centrifugal filtration
Supernatant be enzymolysis liquid；
(3) be milled sieving after enzymolysis liquid microwave drying, and agaricus bisporus is made and digests powder.
Wherein, step (2) described blanching solution be in step (1) after agaricus bisporus blanching gained waste liquid.
Step (1) the two steps enzymatic isolation method carries out enzymolysis to mix and being homogenized agaricus bisporus with blanching solution, passes through lemon
Acid adjustment pH4.5-5.0；The edible mushroom hydrolase of agaricus bisporus weight 0.5-1% is added, keeps the temperature 50-55 DEG C of stirring hydrolysis 2-3h；
Edible soda ash adjusts pH to 6.5-7.0, keeps the temperature 50-55 DEG C of hydrolysis 4-5h；It is warming up to 80-90 DEG C of heat preservation 10-15min enzyme deactivation.
Step (1) described agaricus bisporus is with mass ratio 1:1-1.5 is mixed and is homogenized with blanching solution.
Wherein, step (3) the middle microwave drying process is 100-120 DEG C of temperature, transmission speed 0.4-0.5m/min.
The mushroom salt flavouring for including agaricus bisporus enzymolysis powder of the present invention, mainly by the raw material system of following parts by weight
It is standby to form：Agaricus bisporus digests 15-25 parts of powder, 45-55 parts of salt, 10-20 parts of maltodextrin, 15-25 parts of starch.
The preparation method of mushroom salt flavouring of the present invention, includes the following steps：In proportion into mixing and blending machine
The agaricus bisporus that feeds intake successively digests powder, salt, starch, maltodextrin, stirs evenly rear rotating granulation, vibra fluidized bed drying,
Mushroom salt is made.
Wherein, the rotating granulation, rotating speed 50rpm, mesh size 1.5mm, power 6kw, it is granulated speed 12 minutes/
120kg；Vibra fluidized bed drying, 50-60 DEG C of temperature cross 60 mesh vibrating screens and mushroom salt are made.
Using raw material by commercially available in the present invention.
Advantageous effect：Compared with prior art, the invention has the advantages that：
(1) present invention utilizes two step enzyme solutions, compared with traditional hot water extraction and single step enzymatic isolation method, can effectively improve double
The recovery rate of flavor components in spore mushroom so that the solid content in enzymolysis liquid improves 50%, and protein degree reaches
40% or more, and hydrolysate delicate flavour, saline taste are strong；
(2) glutamic acid in agaricus bisporus hydrolysate can form low in taste threshold value in the presence of salt
(0.03%) L-sodium can show stronger delicate flavour, and agaricus bisporus enzymolysis powder is carried out compounding with salt has increasing
The mushroom salt flavouring of fresh effect, production has mushroom fragrance, delicate flavour, saline taste strong, salt, taste in alternative daily life
The use of essence, and as natural vegetalitas source, nutrient health；
(3) agaricus bisporus enzymolysis powder is granulated after being mixed in a certain ratio with starch, dextrin, and particle can uniformly solve it easily
The problem of moisture absorption, caking, be conducive to the long-time service and storage of product；
(4) the blanching waste liquid that this experiment generates blanching in production utilizes, and avoids the flavor generated by blanching
Substance be lost in, dramatically remain all the components of product, can effectively save cost, be conducive to industrialized production.
Description of the drawings
Fig. 1 is influence radar map of five kinds of processing to agaricus bisporus extracting solution flavour；
Fig. 2 is influence of five kinds of processing to agaricus bisporus extracting solution flavour (bitter taste, astringent taste, delicate flavour, rich, saline taste)
Relational graph；
Fig. 3 is mushroom product salt detail view.
Specific implementation mode
Below in conjunction with drawings and examples, the invention will be further described.
Embodiment 1
Agaricus bisporus digests the preparation method of powder：
(1) it takes fresh agaricus bisporus 200kg to clean to be sliced, it is spare after boiling water blanching 1-3min；
(2) agaricus bisporus is with mass ratio 1:1 ratio is mixed and is homogenized with blanching solution, and citric acid adjusts pH to 4.5；Add
Enter the edible mushroom hydrolase (Pangbo Bioengineering Co Ltd, Nanning) that agaricus bisporus weighs 0.5%, keeps the temperature 50 DEG C of stirring hydrolysis
2h；Edible soda ash adjusts pH to 6.5, keeps the temperature 50 DEG C of hydrolysis 4h；80 DEG C of heat preservation 15min enzyme deactivations are warming up to, obtained by centrifugal filtration
Supernatant is enzymolysis liquid；
(3) 100 DEG C, transmission speed 0.5m/min of temperature, 200 mesh that were milled after enzymolysis liquid microwave drying sieve is kept to be made
Agaricus bisporus digests powder.
Mushroom salt flavouring formula, parts by weights meter：
Agaricus bisporus digests 20 parts of powder, 50 parts of salt, 15 parts of maltodextrin, 20 parts of starch.
The preparation of mushroom salt flavouring：
It feeds intake successively into mixing and blending machine：Agaricus bisporus digests powder, salt, starch, maltodextrin, is revolved after stirring evenly
Turn to be granulated, rotating speed 50rpm, mesh size 1.5mm, power 6kw is granulated 12 minutes/120kg of speed；Vibra fluidized bed drying,
50-60 DEG C of temperature crosses 60 mesh vibrating screens and mushroom salt is made.
Embodiment 2
Agaricus bisporus digests the preparation method of powder：
(1) it takes fresh agaricus bisporus 50kg to clean to be sliced, it is spare after boiling water blanching 1-3min；
(2) agaricus bisporus is with mass ratio 1:1.2 ratio is mixed and is homogenized with blanching solution, and citric acid adjusts pH to 5；Add
Enter the edible mushroom hydrolase that agaricus bisporus weighs 1%, keeps the temperature 55 DEG C of stirring hydrolysis 2h；Edible soda ash adjusts pH to 7.0, keeps the temperature 55 DEG C
Hydrolyze 4h；90 DEG C of heat preservation 15min enzyme deactivations are warming up to, the supernatant obtained by centrifugal filtration is enzymolysis liquid；
(3) 120 DEG C, transmission speed 0.4m/min of temperature, 200 mesh that were milled after enzymolysis liquid microwave drying sieve is kept to be made
Agaricus bisporus digests powder.
Mushroom salt flavouring formula, parts by weights meter：
Agaricus bisporus digests 15 parts of powder, 45 parts of salt, 10 parts of maltodextrin, 15 parts of starch.
The preparation of mushroom salt flavouring：
It feeds intake successively into mixing and blending machine：Agaricus bisporus digests powder, salt, starch, maltodextrin, is revolved after stirring evenly
Turn to be granulated, rotating speed 50rpm, mesh size 1.5mm, power 6kw is granulated 12 minutes/120kg of speed；Vibra fluidized bed drying,
50-60 DEG C of temperature crosses 60 mesh vibrating screens and mushroom salt is made.
Embodiment 3
Agaricus bisporus digests the preparation method of powder：
(1) it takes fresh agaricus bisporus 200kg to clean to be sliced, it is spare after boiling water blanching 1-3min；
(2) agaricus bisporus is with mass ratio 1:1.5 ratio is mixed and is homogenized with blanching solution, and citric acid adjusts pH to 4.5；
The edible mushroom hydrolase that agaricus bisporus weighs 0.5% is added, keeps the temperature 50 DEG C of stirring hydrolysis 3h；Edible soda ash adjusts pH to 6.5, heat preservation
50 DEG C of hydrolysis 5h；80 DEG C of heat preservation 15min enzyme deactivations are warming up to, the supernatant obtained by centrifugal filtration is enzymolysis liquid；
(3) 100 DEG C, transmission speed 0.5m/min of temperature, 200 mesh that were milled after enzymolysis liquid microwave drying sieve is kept to be made
Agaricus bisporus digests powder.
Mushroom salt flavouring formula, parts by weights meter：
Agaricus bisporus digests 25 parts of powder, 55 parts of salt, 20 parts of maltodextrin, 25 parts of starch.
The preparation of mushroom salt flavouring：
It feeds intake successively into mixing and blending machine：Agaricus bisporus digests powder, salt, starch, maltodextrin, is revolved after stirring evenly
Turn to be granulated, rotating speed 50rpm, mesh size 1.5mm, power 6kw is granulated 12 minutes/120kg of speed；Vibra fluidized bed drying,
50-60 DEG C of temperature crosses 60 mesh vibrating screens and mushroom salt is made.
Embodiment 4
Agaricus bisporus digest powder and mushroom salt flavouring preparation method it is same as Example 1 the difference is that：
Agaricus bisporus digests 16 parts of powder, 51 parts of salt, 11.5 parts of % of maltodextrin, 21.5 parts of starch.
Embodiment 5
Agaricus bisporus digest powder and mushroom salt flavouring preparation method it is same as Example 1 the difference is that：
Agaricus bisporus digests 20 parts of powder, 48 parts of salt, 12 parts of maltodextrin, 20 parts of starch.
Test example 1
Investigate influence of the different disposal method to agaricus bisporus extracting solution (or enzymolysis liquid), it is double in the embodiment of the present invention 1
Enzymolysis liquid soluble solid content, free amino acid concentrations protein degree and aberration prepared by two step of spore mushroom enzymolysis
Value, as shown in table 1.
Specific experiment method is:Every group takes fresh agaricus bisporus 50g is clean to be sliced, spare after boiling water blanching 1-3min；It is double
Spore mushroom is with mass ratio 1:1 ratio is mixed and is homogenized with blanching solution, then handles (every group respectively by following five kinds of processing modes
3 parallel tests are done, are averaged)：
Wherein, hot water extraction is to extract 2h at 50 DEG C；
Single enzymatic isolation method：Neutral proteinase, papain, papain each enzyme optimal ph and at a temperature of carry
It takes；
Wherein, neutral proteinase is adjustment pH to 6.5；The neutral proteinase that agaricus bisporus weighs 0.5% is added, keeps the temperature 45 DEG C
Stirring hydrolysis 2h；
Papain is adjustment pH to 6.5；The papain that agaricus bisporus weighs 0.5% is added, 52.5 DEG C of heat preservation is stirred
Mix hydrolysis 2h；
Compound protease is adjustment pH to 6.5；The papain that agaricus bisporus weighs 0.5% is added, keeps the temperature 45 DEG C of stirrings
Hydrolyze 2h；
Edible mushroom hydrolase is handled using two step enzymatic isolation methods of embodiment 1.
After treatment heats enzyme deactivation 15min at 80 DEG C, centrifuges 10min under conditions of 3500r/min, takes supernatant
Spare carry out index determining.
Influence of 1 different disposal of table to agaricus bisporus extracting solution (or enzymolysis liquid)
Different from the cell wall of most of plant, edible mushroom cell wall is made of protein, chitin, glucan etc., and
And these polysaccharide and other compositions form complicated reticular structure, cause the cell wall structure of edible mushroom fine and close, it is intracellular at
Divide and is not easy to discharge.After different processing, relative to hot water extraction processing, consolidating in the hydrolyzate of gained after four kinds of enzymatic treatments
Shape object content has significant increase.As it can be seen from table 1 wherein after the effect of edible mushroom hydrolase stepwise discretization, hydrolyzate
2.27% of soluble solid content than hot water extraction group risen to 4.56%, illustrate in total solid content
Edible mushroom hydrolase function and effect are higher than other processing groups, because of stepwise discretization, are conducive to the decomposition of cell wall, to which make can
Dissolubility solid content is easier to release；From total amino acid content, the hydrolyzate free amino acid after two step enzymatic isolation methods enzymolysis
Concentration dramatically increases, and protein degree increases, and edible mushroom hydrolase is a kind of compound enzyme, and various enzymes have one between each other
Fixed synergistic effect has very strong degradation when the first stage digests to cell wall, therefore can be to more when second stage enzymolysis
More stripping materials are hydrolyzed, such as protein, so as to obtain more free amino acids；From the point of view of aberration, edible mushroom
After hydrolyzing enzymatic treatment, compared with hot water extraction, L* values are risen, and a* values slightly reduce, and b* values illustrate two without substantially changeing
Step enzymatic isolation method can improve the brightness of hydrolyzate, and little to its Color influences.
Further to analyze the flavor characteristics of extracting solution after different disposal, electronics has been carried out to the hydrolyzate after different disposal
Tongue fingerprint analysis, the difference between the different disposal group that can visually see by the radar map of Fig. 1, the wherein bitter taste of hydrolyzate,
Astringent taste, rich has differences delicate flavour between saline taste.As seen from Figure 2, after different disposal, agaricus bisporus extracting solution
Flavour produces apparent variation, wherein after neutral proteinase, papain and compound protease enzymolysis, the bitter taste of hydrolyzate
All risen with astringent taste, and delicate flavour and saline taste are then substantially reduced, conversely, after edible mushroom hydrolysis enzymolysis processing, the hardship of hydrolyzate
Taste, astringent taste then decline, and delicate flavour and saline taste then rise.Since the site of the disconnected protein of different digestions is different, even if hydrolysis
Degree is higher, can cause a large amount of releases of delicious amino acid, short-chain peptide, but also will produce certain influence to flavor.Bitter taste, astringent taste
Formation may be because foring bitter peptides after proteolysis, and the edible mushroom hydrolase used in two step enzymatic isolation methods can then be controlled
The bitter taste of peptide processed, principle are to form short-chain peptide by the peptide bond inside endo protease cut-out polypeptide, and some of them, which contain, dredges
Water amino acid, thus as bitter peptide, one amino acid of release is cut off from the end of polypeptide chain each time using excision enzyme, to handle
Bitter peptide is thoroughly degraded to amino acid.
Test example 2
Different granulations and molding mode are investigated to the influence to mushroom salt flavouring, mushroom salt tune in the embodiment of the present invention 1
The dissolution times (s) of taste product, bulk density (g/cm3), hardness (g), 72h Moisture percentages (%), critical relative moisture (%),
Angle of repose (°) is as shown in table 2.
Wherein, extruder grain (sieve diameter 1.5mm, temperature 50 C, power 6kw, rotating speed 50rpm) is using embodiment 1
Middle mushroom salt flavouring formula, feeds intake successively into mixing and blending machine：Agaricus bisporus digests powder, salt, starch, maltodextrin,
Rear extruder grain is stirred evenly, mushroom salt is made in vibra fluidized bed drying.
The influence of the different granulations of table 2 and molding mode to product property
As shown in Table 2, the dissolution time of rotating granulation product is 75s, and dissolution time is short, and solution is well dispersed, slightly cloudy,
Without precipitation, flavour foot；The not hygroscopic dissolving of extruder grain product, dissolution time is longer (165s), and difficult dispersion, micro- muddy after dissolving
It is turbid, have a precipitation, flavour foot.Extruder grain bulk density is bigger than rotating granulation, illustrates that rotating granulation finished product gap is smaller.Hardness is surveyed
Test result shows that the hardness of extruder grain and rotating granulation are big, this is because extruder grain product structure is close, therefore hardness compared with
Greatly.In the drier for filling NaCl supersaturated solutions after 72h, the product hygroscopic capacity of rotating granulation is less than extruder grain, and
For the critical relative moisture value of rotating granulation and extruder grain 60% or so, rh value is bigger, more not easy to moisture absorption, on the contrary
More easy to moisture absorption, in fluidized bed drying process, material is in suspended state by lower part delivery air, particle, and particle is abundant with air-flow
Contact, heated surface area increase, and accelerate rate of drying.Fluid-bed drying have heat-transfer effect good, uniformity of temperature profile,
The various feature of operation format, finished product is aqueous uniformly, particle is more loose, mobility is uniform, it is dry after product quality and uniformity all
Corresponding requirements can be met.Angle of repose is often referred to particle and reaches balance when being slided on the free inclined-plane of powder stack layer and be in quiet
The maximum angular only measured under state, angle of repose is smaller, shows that product hygroscopicity is poorer, and mobility is better, can from table 2
Go out, the product angle of repose of rotating granulation is less than extruder grain, and mobility is more preferable.The mushroom finally prepared in the embodiment of the present invention 1
Mushroom salt flavouring product detail view is as shown in Figure 3.
Claims (7)
1. a kind of preparation method of agaricus bisporus enzymolysis powder, which is characterized in that include the following steps：
(1) it takes fresh agaricus bisporus to clean to be sliced, it is spare after boiling water blanching 1-3min；
(2) agaricus bisporus mixes homogenate with blanching solution, is digested using two step enzymatic isolation methods, upper obtained by centrifugal filtration after enzymolysis
Clear liquid is enzymolysis liquid；
(3) be milled sieving after enzymolysis liquid microwave drying, and agaricus bisporus is made and digests powder.
2. preparation method according to claim 1, which is characterized in that step (2) described blanching solution is double in step (1)
Gained waste liquid after spore mushroom blanching.
3. preparation method according to claim 1, which is characterized in that step (2) the two steps enzymatic isolation method carries out enzymolysis and is
Agaricus bisporus is mixed and is homogenized with blanching solution, pH4.5-5.0 is adjusted by citric acid；It is added agaricus bisporus weight 0.5-1%'s
Edible mushroom hydrolase keeps the temperature 50-55 DEG C of stirring hydrolysis 2-3h；Edible soda ash adjusts pH to 6.5-7.0, keeps the temperature 50-55 DEG C of hydrolysis
4-5h；It is warming up to 80-90 DEG C of heat preservation 10-15min enzyme deactivation.
4. according to any preparation methods of claim 1-3, which is characterized in that step (2) described agaricus bisporus is with quality
Than 1:1-1.5 is mixed and is homogenized with blanching solution.
5. according to any preparation methods of claim 1-3, which is characterized in that step (3) the middle microwave drying process
For 100-120 DEG C of temperature, transmission speed 0.4-0.5m/min.
6. it is a kind of comprising agaricus bisporus described in claim 1 enzymolysis powder mushroom salt flavouring, which is characterized in that mainly by with
The raw material of lower parts by weight is prepared：Agaricus bisporus digests 15-25 parts of powder, 45-55 parts of salt, 10-20 parts of maltodextrin, starch
15-25 parts.
7. a kind of preparation method of the mushroom salt flavouring described in claim 6, which is characterized in that include the following steps：To mixed
Feed intake successively in proportion in blender agaricus bisporus enzymolysis powder, salt, starch, maltodextrin are closed, rear rotating granulation is stirred evenly,
Mushroom salt is made in vibra fluidized bed drying.
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Effective date of registration: 20231225 Address after: No. 1 Zishan Road, Sanhe Town, Hongze District, Huai'an City, Jiangsu Province, 223001 Patentee after: JIANGSU ZISHAN FOOD SCIENCE AND TECHNOLOGY Co.,Ltd. Address before: Weigang Xuanwu District of Nanjing Jiangsu province 210095 No. 1 Patentee before: NANJING AGRICULTURAL University |