CN108813523A - A kind of edible mushroom seasoning material and preparation method thereof - Google Patents
A kind of edible mushroom seasoning material and preparation method thereof Download PDFInfo
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- CN108813523A CN108813523A CN201810758576.2A CN201810758576A CN108813523A CN 108813523 A CN108813523 A CN 108813523A CN 201810758576 A CN201810758576 A CN 201810758576A CN 108813523 A CN108813523 A CN 108813523A
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- parts
- edible mushroom
- edible
- mushroom
- seasoning material
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 114
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 47
- 239000000463 material Substances 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 37
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 37
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 37
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 37
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 34
- 235000013599 spices Nutrition 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 20
- MCFVRESNTICQSJ-RJNTXXOISA-L calcium sorbate Chemical compound [Ca+2].C\C=C\C=C\C([O-])=O.C\C=C\C=C\C([O-])=O MCFVRESNTICQSJ-RJNTXXOISA-L 0.000 claims abstract description 18
- 235000010244 calcium sorbate Nutrition 0.000 claims abstract description 18
- 239000004303 calcium sorbate Substances 0.000 claims abstract description 18
- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 0.000 claims abstract description 17
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- OYHQOLUKZRVURQ-NTGFUMLPSA-N (9Z,12Z)-9,10,12,13-tetratritiooctadeca-9,12-dienoic acid Chemical compound C(CCCCCCC\C(=C(/C\C(=C(/CCCCC)\[3H])\[3H])\[3H])\[3H])(=O)O OYHQOLUKZRVURQ-NTGFUMLPSA-N 0.000 claims abstract description 16
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 12
- 108091005804 Peptidases Proteins 0.000 claims description 36
- 239000004365 Protease Substances 0.000 claims description 36
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 36
- 235000019419 proteases Nutrition 0.000 claims description 36
- 108010059892 Cellulase Proteins 0.000 claims description 23
- 229940106157 cellulase Drugs 0.000 claims description 23
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000006228 supernatant Substances 0.000 claims description 21
- 239000000203 mixture Substances 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 241000233866 Fungi Species 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 240000008397 Ganoderma lucidum Species 0.000 claims description 11
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 11
- 241000234282 Allium Species 0.000 claims description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 241001506047 Tremella Species 0.000 claims description 10
- 240000006794 Volvariella volvacea Species 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 9
- 244000020518 Carthamus tinctorius Species 0.000 claims description 9
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 9
- 244000290333 Vanilla fragrans Species 0.000 claims description 9
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 9
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 9
- 235000019634 flavors Nutrition 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 235000008397 ginger Nutrition 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 150000001875 compounds Chemical class 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 101000693530 Staphylococcus aureus Staphylokinase Proteins 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 7
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 229940088598 enzyme Drugs 0.000 claims description 3
- 241000894006 Bacteria Species 0.000 claims description 2
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 claims description 2
- 235000020778 linoleic acid Nutrition 0.000 claims description 2
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 229930182470 glycoside Natural products 0.000 claims 1
- -1 β-glucose Glycosides Chemical class 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 9
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 8
- 239000004615 ingredient Substances 0.000 description 8
- 239000011734 sodium Substances 0.000 description 8
- 229910052708 sodium Inorganic materials 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 7
- 229910021529 ammonia Inorganic materials 0.000 description 6
- 108010047754 beta-Glucosidase Proteins 0.000 description 6
- 102000006995 beta-Glucosidase Human genes 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 2
- 239000004472 Lysine Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000013355 food flavoring agent Nutrition 0.000 description 2
- 238000001802 infusion Methods 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 239000002366 mineral element Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010016654 Fibrosis Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000237503 Pectinidae Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000218636 Thuja Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000020637 scallop Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000002351 wastewater Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/202—Aliphatic compounds
- A23L27/2024—Aliphatic compounds having oxygen as the only hetero atom
- A23L27/2028—Carboxy compounds
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
- A23L27/235—Synthetic spices, flavouring agents or condiments containing nucleotides containing also amino acids
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives 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
Abstract
The invention discloses a kind of edible mushroom seasoning material and preparation method thereof, are related to edible mushroom technical field, which includes the raw material of following parts by weight：60-70 parts of edible mushroom, 16-22 parts of Chinese yam, 20-25 parts of spice, 10-16 parts of edible ethanol, 3-6 parts of salt, 1-3 parts of sodium glutamate, 1-2 parts of sodium guanylate, 1-2 parts of linoleic acid, 0.05-0.12 parts of calcium sorbate；The invention is at low cost using widely distributed natural food materials edible mushroom as raw material, and nutritive value and medical value are abundant.
Description
Technical field
The invention belongs to edible mushroom technical fields, and in particular to a kind of edible mushroom seasoning material and preparation method thereof.
Background technique
Edible mushroom protein rich in and amino acid, content are several times to tens times of general vegetables and fruit；
Lysine contains very abundant, 8 kinds of microelements necessary to 18 kinds of amino acid and human body containing constitutive protein matter in edible mushroom.
Poor lysine in cereal foods, content is also quite abundant in edible mushroom；Edible mushroom fat content is very low, accounts for about dry product weight
The 0.2%-3.6% of amount, and wherein 74-83% is the beneficial unsaturated fatty acid of human health；Edible mushroom also contains vitamin,
Vitamin b1, the vitamin 12 that edible mushroom is rich in all are higher than meat；Edible mushroom is also rich in a variety of mineral elements：Phosphorus, potassium, sodium,
Calcium, iron, zinc, magnesium, manganese, etc. and some other microelement.
Seasoning, also referred to as condiment refer to the food composition for being used to be added on a small quantity in other foods and being used to improve taste, with
The continuous improvement of living standards of the people, various seasoning kinds emerge one after another, but using edible mushroom as the main of seasoning
Ingredient is still more rare, and edible mushroom mouthfeel is particularly good, delicious flavour, abundance, and this seasoning has huge economy
Value.
The patent application of Publication No. CN106174386A, disclose a kind of natural flavouring and its preparation seasoning paste and
The preparation method of seasoning, the flavoring agent includes the following steps：1) old hen for being 550~750 parts by parts by weight, 50~
100 parts of duck, 100~250 parts of live stock and fowl bone, 60~140 parts of mushroom, 10~50 parts of dried scallops and 0.5~4 part of green onion carry out pre-
It boils, obtains pre-feed after removing waste water of precooking；2) by the pre-feed and water by volume 1：1~5 ratio mixing, 100~
2~3h of infusion, obtains mixture under conditions of 125 DEG C；3) by the mixture and water by volume 1：1~5 ratio mixing, is adjusted
After saving temperature and pH, the complex enzyme including compound fertilizer production is added and is digested, enzymolysis liquid is obtained；4) by the enzymolysis liquid mistake
Supernatant is taken after filter, centrifugation, it is 30~40% that the supernatant, which is concentrated to water content, obtains the natural flavouring.The patent
It is prepared using natural food materials, meets demand of the majority of consumers to health, character and taste are similar with chickens' extract, can be used as
A kind of substitute of chickens' extract.But the patent cost is too high, mainly using old hen, duck, live stock and fowl bone as raw material, cost is too
Height is unfavorable for promoting the use of, and high temperature and pressure infusion also can be such that the medical value of flavoring agent greatly reduces.
Summary of the invention
The object of the present invention is to provide a kind of edible mushroom seasoning material and preparation method thereof, are eaten with widely distributed natural food materials
Use bacterium as raw material, at low cost, nutritive value and medical value are abundant.
The present invention provides the following technical solution：A kind of edible mushroom seasoning material, the raw material including following parts by weight：Edible mushroom
60-70 parts, 16-22 parts of Chinese yam, 20-25 parts of spice, 10-16 parts of edible ethanol, 3-6 parts of salt, 1-3 parts of sodium glutamate, bird
1-2 parts of thuja acid sodium, 1-2 parts of linoleic acid, 0.05-0.12 parts of calcium sorbate；
The edible mushroom includes 25-32 parts of straw mushroom, and 18-22 parts of mushroom, 13-17 parts of tremella, 8-12 parts of elegant precious mushroom, Agricus blazei
5-8 parts, 3-7 parts of bolete, 2-5 parts of ganoderma lucidum；
The spice includes 4-6 parts of safflower, 3-7 parts of cortex cinnamomi, 1-2 parts of vanilla, 1-5 parts octagonal, and 2-6 parts of fennel seeds,
1-5 parts of dried orange peel, 2-8 parts of garlic, 3-6 parts of green onion, 2-4 parts of bruised ginger, 1-3 parts of Radix Glycyrrhizae；
Preferably, the edible mushroom seasoning material includes the raw material of following parts by weight：It is 65 parts of edible mushroom, 19 parts of Chinese yam, fragrant pungent
25 parts of material, edible ethanol 14,4 parts of salt, 2 parts of sodium glutamate, 1 part of sodium guanylate, 1 part of linoleic acid, 0.08 part of calcium sorbate；
The edible mushroom includes 28 parts of straw mushroom, and 20 parts of mushroom, 15 parts of tremella, 10 parts of elegant precious mushroom, 6 parts of Agricus blazei, bolete 5
Part, 3 parts of ganoderma lucidum；
The spice includes 4 parts of safflower, 3 parts of cortex cinnamomi, 1 part of vanilla, 3 parts octagonal, and 3 parts of fennel seeds, 3 parts of dried orange peel, greatly
2 parts of garlic, 3 parts of green onion, 2 parts of bruised ginger, 1 part of Radix Glycyrrhizae.
A kind of preparation method of edible mushroom seasoning material, includes the following steps：
(1) drying and crushing after cleaning edible mushroom, the water that 6-9 times of its parts by weight are added is stirred, then adds mixed liquor
The protease of the 0.06-0.2% of weight and the cellulase of 0.08-0.15%, being heated to temperature is 55-65 DEG C, and heat preservation 2-4 is small
When after be continuously heating to 85-90 DEG C, keep the temperature 15-25 minute, wait mixed liquor stand it is cooling after, after mixed liquor filtering, being centrifuged
Supernatant is taken, supernatant is concentrated, calcium sorbate is added after concentration, edible fungi concentrated solution can be obtained；
(2) Chinese yam is cleaned into dries pulverizing, it is 3-8% that the Chinese yam, which is dried to its water content, and clean dry is added and crushes
Spice stir-frying afterwards, is stirred with edible ethanol after its cooling, obtains mixture A；
(3) edible fungi concentrated solution and mixture A are added in high-speed mixer and are stirred, salt, paddy ammonia is during which added
Sour sodium, sodium guanylate and linoleic acid, which stir evenly, can obtain edible mushroom seasoning material.
Preferably, the revolving speed being stirred in the step (1) is 500-800r/min, and the time being stirred is 25-
30 minutes.
Preferably, partial size is 50-80 mesh, Chinese yam, condiment powder in step (2) after edible mushroom crushes in the step (1)
Partial size is 250-300 mesh after broken.
Preferably, supernatant is concentrated into the step (1) and solid content occurs not less than 10%.
Preferably, protease is one of compound protease, neutral proteinase and flavor protease in the step (1)
Or it is several, the cellulase is beta-glucosidase.
Preferably, in the step (1) before protease and cellulase is added, citric acid control is added in mixed liquor
The ph of mixed liquor processed is 5.5-7.2.
Preferably, stir-frying temperature is 50-55 DEG C in the step (2), and the stir-frying time is 30-38 minutes.
Preferably, the revolving speed of step (2) the high speed blender is 900-1100r/min, and mixing time is 30-45 points
Clock.
Beneficial effects of the present invention are, using widely distributed natural food materials edible mushroom as raw material, at low cost, nutritive value
It is abundant with medical value；It is specific as follows：
(1) the edible mushroom seasoning material that the present invention makes, mainly using edible mushroom as raw material, edible mushroom is wide in China's distribution
It is general, abundance, and also on the one hand nutriment rich in edible mushroom can add using edible mushroom as main material
Enter to make into food the taste of food more tasty, protein rich in, amino acid, dimension in another aspect edible mushroom
Raw element, mineral element can supplement the element of needed by human body, and edible mushroom of the present invention includes straw mushroom, mushroom, tremella, elegant precious mushroom, a Ji
Matsutake, bolete, ganoderma lucidum, also added spice, Chinese yam, linoleic acid etc., and good synergy is played between each component
Effect, be not only seasoning with very strong nutritive value, also there is different medical values.
(2) it also added Chinese yam in the present invention, containing there are many nutriment and starch in Chinese yam, also have very strong medicinal
Value and ganoderma lucidum synergistic effect can also prevent the generation of diabetes, be added to sodium glutamate and sodium guanylate in the present invention, together
When use, have synergistic effect, delicate flavour can be improved.
(3) present invention has been additionally added protease and cellulase after crushing edible mushroom, can be sufficiently destroyed in edible mushroom
Fibrosis formation include cell wall, nutriment and fragrance matter in cell can be made sufficiently to discharge, improve the battalion of seasoning
Value and medical value are supported, Chinese yam and spice are stir-fried jointly, the connection between Chinese yam and spice can be enhanced, be conducive to
Storage and preservation, joined calcium sorbate in edible mushroom mixed liquor, can prevent seasoning detritus.
Specific embodiment
Present invention will be further explained below with reference to specific examples.These embodiments are merely to illustrate the present invention and do not have to
In limiting the scope of the invention.
Embodiment 1
The present embodiment is related to a kind of edible mushroom seasoning material, the raw material including following parts by weight：60 parts of edible mushroom, Chinese yam 16
Part, 20 parts of spice, 10 parts of edible ethanol, 3 parts of salt, 1 part of sodium glutamate, 1 part of sodium guanylate, 1 part of linoleic acid, calcium sorbate
0.05 part；
The edible mushroom includes 25 parts of straw mushroom, and 18 parts of mushroom, 13 parts of tremella, 8 parts of elegant precious mushroom, 5 parts of Agricus blazei, bolete 3
Part, 2 parts of ganoderma lucidum；
The spice includes 4 parts of safflower, 3 parts of cortex cinnamomi, 1 part of vanilla, 1 part octagonal, and 2 parts of fennel seeds, 1 part of dried orange peel, greatly
2 parts of garlic, 3 parts of green onion, 2 parts of bruised ginger, 1 part of Radix Glycyrrhizae；
The method for preparing edible mushroom seasoning material using above-mentioned raw materials, includes the following steps：
(1) drying and crushing after cleaning edible mushroom, the water that 6 times of its parts by weight are added is stirred, then adds mixed liquor weight
Amount 0.06% protease and 0.08% cellulase, be heated to temperature be 55 DEG C, heat preservation 2 hours after be continuously heating to 85
DEG C, 15 minutes are kept the temperature, after waiting mixed liquor to stand cooling, supernatant will be taken after mixed liquor filtering, centrifugation, supernatant is concentrated,
Calcium sorbate is added after concentration, edible fungi concentrated solution can be obtained；
(2) Chinese yam is cleaned into dries pulverizing, it is 3% that the Chinese yam, which is dried to its water content, after clean dry crushing is added
Spice stir-frying, after its cooling after and edible ethanol be stirred, obtain mixture A；
(3) edible fungi concentrated solution and mixture A are added in high-speed mixer and are stirred, salt, paddy ammonia is during which added
Sour sodium, sodium guanylate and linoleic acid, which stir evenly, can obtain edible mushroom seasoning material.
Wherein, the revolving speed being stirred in step (1) is 500r/min, and the time being stirred is 25 minutes.
Wherein, partial size is 50 mesh after edible mushroom crushes in step (1), and partial size is after Chinese yam, spice crushing in step (2)
250 mesh.
Wherein, supernatant is concentrated into step (1) occur solid content be 10%.
Wherein, protease is one of compound protease, neutral proteinase and flavor protease or several in step (1)
Kind, cellulase is beta-glucosidase.
Wherein, in step (1) before protease and cellulase is added, citric acid control mixing is added in mixed liquor
The ph of liquid is 5.5.
Wherein, stir-frying temperature is 50 DEG C in step (2), and the stir-frying time is 30 minutes.
Wherein, the revolving speed of step (2) high speed blender is 900r/min, and mixing time is 30 minutes.
Embodiment 2
The present embodiment is related to a kind of edible mushroom seasoning material, the raw material including following parts by weight：70 parts of edible mushroom, Chinese yam 22
Part, 25 parts of spice, 16 parts of edible ethanol, 6 parts of salt, 3 parts of sodium glutamate, 2 parts of sodium guanylate, 2 parts of linoleic acid, calcium sorbate
0.12 part；
The edible mushroom includes 32 parts of straw mushroom, and 22 parts of mushroom, 17 parts of tremella, 12 parts of elegant precious mushroom, 8 parts of Agricus blazei, bolete 7
Part, 5 parts of ganoderma lucidum；
The spice includes 5 parts of safflower, 4 parts of cortex cinnamomi, 2 parts of vanilla, 4 parts octagonal, and 4 parts of fennel seeds, 3 parts of dried orange peel, greatly
3 parts of garlic, 5 parts of green onion, 3 parts of bruised ginger, 3 parts of Radix Glycyrrhizae；
The method for preparing edible mushroom seasoning material using above-mentioned raw materials, includes the following steps：
(1) drying and crushing after cleaning edible mushroom, the water that 9 times of its parts by weight are added is stirred, then adds mixed liquor weight
Amount 0.2% protease and 0.15% cellulase, be heated to temperature be 65 DEG C, heat preservation 4 hours after be continuously heating to 90
DEG C, 25 minutes are kept the temperature, after waiting mixed liquor to stand cooling, supernatant will be taken after mixed liquor filtering, centrifugation, supernatant is concentrated,
Calcium sorbate is added after concentration, edible fungi concentrated solution can be obtained；
(2) Chinese yam is cleaned into dries pulverizing, it is 8% that the Chinese yam, which is dried to its water content, after clean dry crushing is added
Spice stir-frying, after its cooling after and edible ethanol be stirred, obtain mixture A；
(3) edible fungi concentrated solution and mixture A are added in high-speed mixer and are stirred, salt, paddy ammonia is during which added
Sour sodium, sodium guanylate and linoleic acid, which stir evenly, can obtain edible mushroom seasoning material.
Wherein, the revolving speed being stirred in step (1) is 800r/min, and the time being stirred is 30 minutes.
Wherein, partial size is 80 mesh after edible mushroom crushes in step (1), and partial size is after Chinese yam, spice crushing in step (2)
300 mesh.
Wherein, supernatant is concentrated into step (1) and solid content not 20% occurs.
Wherein, protease is one of compound protease, neutral proteinase and flavor protease or several in step (1)
Kind, cellulase is beta-glucosidase.
Wherein, in step (1) before protease and cellulase is added, citric acid control mixing is added in mixed liquor
The ph of liquid is 7.2.
Wherein, stir-frying temperature is 55 DEG C in step (2), and the stir-frying time is 38 minutes.
Wherein, the revolving speed of step (2) high speed blender is 1100r/min, and mixing time is 45 minutes.
Embodiment 3
The present embodiment is related to a kind of edible mushroom seasoning material, the raw material including following parts by weight：63 parts of edible mushroom, Chinese yam 18
Part, 22 parts of spice, 14 parts of edible ethanol, 5 parts of salt, 1 part of sodium glutamate, 2 parts of sodium guanylate, 2 parts of linoleic acid, calcium sorbate
0.12 part；
The edible mushroom includes 25 parts of straw mushroom, and 22 parts of mushroom, 17 parts of tremella, 12 parts of elegant precious mushroom, 8 parts of Agricus blazei, bolete 7
Part, 2 parts of ganoderma lucidum；
The spice includes 4 parts of safflower, 7 parts of cortex cinnamomi, 2 parts of vanilla, 3 parts octagonal, and 4 parts of fennel seeds, 3 parts of dried orange peel, greatly
6 parts of garlic, 5 parts of green onion, 3 parts of bruised ginger, 1 part of Radix Glycyrrhizae；
The method for preparing edible mushroom seasoning material using above-mentioned raw materials, includes the following steps：
(1) drying and crushing after cleaning edible mushroom, the water that 7 times of its parts by weight are added is stirred, then adds mixed liquor weight
Amount 0.06% protease and 0.15% cellulase, be heated to temperature be 65 DEG C, heat preservation 2 hours after be continuously heating to 85
DEG C, 15 minutes are kept the temperature, after waiting mixed liquor to stand cooling, supernatant will be taken after mixed liquor filtering, centrifugation, supernatant is concentrated,
Calcium sorbate is added after concentration, edible fungi concentrated solution can be obtained；
(2) Chinese yam is cleaned into dries pulverizing, it is 5% that the Chinese yam, which is dried to its water content, after clean dry crushing is added
Spice stir-frying, after its cooling after and edible ethanol be stirred, obtain mixture A；
(3) edible fungi concentrated solution and mixture A are added in high-speed mixer and are stirred, salt, paddy ammonia is during which added
Sour sodium, sodium guanylate and linoleic acid, which stir evenly, can obtain edible mushroom seasoning material.
Wherein, the revolving speed being stirred in step (1) is 500r/min, and the time being stirred is 30 minutes.
Wherein, partial size is 80 mesh after edible mushroom crushes in step (1), and partial size is after Chinese yam, spice crushing in step (2)
300 mesh.
Wherein, supernatant is concentrated into step (1) occur solid content be 15%.
Wherein, protease is one of compound protease, neutral proteinase and flavor protease or several in step (1)
Kind, cellulase is beta-glucosidase.
Wherein, in step (1) before protease and cellulase is added, citric acid control mixing is added in mixed liquor
The ph of liquid is 7.2.
Wherein, stir-frying temperature is 55 DEG C in step (2), and the stir-frying time is 34 minutes.
Wherein, the revolving speed of step (2) high speed blender is 1000r/min, and mixing time is 45 minutes.
Embodiment 4
The present embodiment is related to a kind of edible mushroom seasoning material, the raw material including following parts by weight：68 parts of edible mushroom, Chinese yam 19
Part, 22 parts of spice, 13 parts of edible ethanol, 3 parts of salt, 1 part of sodium glutamate, 2 parts of sodium guanylate, 2 parts of linoleic acid, calcium sorbate
0.12 part；
The edible mushroom includes 25 parts of straw mushroom, and 18 parts of mushroom, 13 parts of tremella, 12 parts of elegant precious mushroom, 5 parts of Agricus blazei, bolete 7
Part, 5 parts of ganoderma lucidum；
The spice includes 6 parts of safflower, 5 parts of cortex cinnamomi, 2 parts of vanilla, 5 parts octagonal, and 6 parts of fennel seeds, 1 part of dried orange peel, greatly
5 parts of garlic, 3 parts of green onion, 3 parts of bruised ginger, 2 parts of Radix Glycyrrhizae；
The method for preparing edible mushroom seasoning material using above-mentioned raw materials, includes the following steps：
(1) drying and crushing after cleaning edible mushroom, the water that 7 times of its parts by weight are added is stirred, then adds mixed liquor weight
Amount 0.06% protease and 0.15% cellulase, be heated to temperature be 65 DEG C, heat preservation 4 hours after be continuously heating to 90
DEG C, 20 minutes are kept the temperature, after waiting mixed liquor to stand cooling, supernatant will be taken after mixed liquor filtering, centrifugation, supernatant is concentrated,
Calcium sorbate is added after concentration, edible fungi concentrated solution can be obtained；
(2) Chinese yam is cleaned into dries pulverizing, it is 6% that the Chinese yam, which is dried to its water content, after clean dry crushing is added
Spice stir-frying, after its cooling after and edible ethanol be stirred, obtain mixture A；
(3) edible fungi concentrated solution and mixture A are added in high-speed mixer and are stirred, salt, paddy ammonia is during which added
Sour sodium, sodium guanylate and linoleic acid, which stir evenly, can obtain edible mushroom seasoning material.
Wherein, the revolving speed being stirred in step (1) is 800r/min, and the time being stirred is 30 minutes.
Wherein, partial size is 60 mesh after edible mushroom crushes in step (1), and partial size is after Chinese yam, spice crushing in step (2)
280 mesh.
Wherein, supernatant is concentrated into step (1) occur solid content be 30%.
Wherein, protease is one of compound protease, neutral proteinase and flavor protease or several in step (1)
Kind, cellulase is beta-glucosidase.
Wherein, in step (1) before protease and cellulase is added, citric acid control mixing is added in mixed liquor
The ph of liquid is 5.5-7.2.
Wherein, stir-frying temperature is 53 DEG C in step (2), and the stir-frying time is 37 minutes.
Wherein, the revolving speed of step (2) high speed blender is 950r/min, and mixing time is 35 minutes.
Embodiment 5
The present embodiment is related to a kind of edible mushroom seasoning material, the raw material including following parts by weight：65 parts of edible mushroom, Chinese yam 19
Part, 25 parts of spice, 14 parts of edible ethanol, 4 parts of salt, 2 parts of sodium glutamate, 1 part of sodium guanylate, 1 part of linoleic acid, calcium sorbate
0.08 part；
The edible mushroom includes 28 parts of straw mushroom, and 20 parts of mushroom, 15 parts of tremella, 10 parts of elegant precious mushroom, 6 parts of Agricus blazei, bolete 5
Part, 3 parts of ganoderma lucidum；
The spice includes 4 parts of safflower, 3 parts of cortex cinnamomi, 1 part of vanilla, 3 parts octagonal, and 3 parts of fennel seeds, 3 parts of dried orange peel, greatly
2 parts of garlic, 3 parts of green onion, 2 parts of bruised ginger, 1 part of Radix Glycyrrhizae.
The method for preparing edible mushroom seasoning material using above-mentioned raw materials, includes the following steps：
(1) drying and crushing after cleaning edible mushroom, the water that 7 times of its parts by weight are added is stirred, then adds mixed liquor weight
Amount 0.13% protease and 0.11% cellulase, be heated to temperature be 60 DEG C, heat preservation 3 hours after be continuously heating to 87
DEG C, 20 minutes are kept the temperature, after waiting mixed liquor to stand cooling, supernatant will be taken after mixed liquor filtering, centrifugation, supernatant is concentrated,
Calcium sorbate is added after concentration, edible fungi concentrated solution can be obtained；
(2) Chinese yam is cleaned into dries pulverizing, it is 5% that the Chinese yam, which is dried to its water content, after clean dry crushing is added
Spice stir-frying, after its cooling after and edible ethanol be stirred, obtain mixture A；
(3) edible fungi concentrated solution and mixture A are added in high-speed mixer and are stirred, salt, paddy ammonia is during which added
Sour sodium, sodium guanylate and linoleic acid, which stir evenly, can obtain edible mushroom seasoning material.
Wherein, the revolving speed being stirred in step (1) is 650r/min, and the time being stirred is 27 minutes.
Wherein, partial size is 65 mesh after edible mushroom crushes in step (1), and partial size is after Chinese yam, spice crushing in step (2)
275 mesh.
Wherein, supernatant is concentrated into step (1) occur solid content be 10%.
Wherein, protease is one of compound protease, neutral proteinase and flavor protease or several in step (1)
Kind, cellulase is beta-glucosidase.
Wherein, in step (1) before protease and cellulase is added, citric acid control mixing is added in mixed liquor
The ph of liquid is 6.3.
Wherein, stir-frying temperature is 52 DEG C in step (2), and the stir-frying time is 34 minutes.
Wherein, the revolving speed of step (2) high speed blender is 1000r/min, and mixing time is 37 minutes.
Comparative example 1
Using edible mushroom seasoning material made from Chinese patent (Publication No. CN106174386A).
Comparative example 2
In addition to no Chinese yam, material content and step are consistent with embodiment.
Comparative example 3
In addition to no protease and cellulase, material content is consistent with step with embodiment.
Comparative example 4
In addition to no linoleic acid, material content and step are consistent with embodiment.
The edible mushroom tune that embodiment 1, embodiment 2, embodiment 3, embodiment 4, embodiment 5 are prepared into according to national standards
Taste substance ingredient is detected, and using the ingredient of existing edible mushroom seasoning material as a comparison case 5：Its comparing result is as follows：
As can be seen from the table, it acts synergistically between each ingredient of the present invention, the tune prepared can be made by lacking any ingredient all
The nutritional ingredient of taste substance greatly reduces, its nutritive value and medical value is caused to substantially reduce, and wherein polysaccharide contains in embodiment
Amount relative to comparative example maximum improved 27%, wherein total amino acid content maximum lift 36%, wherein must amino acid mention
40% is risen, fatty acid has improved 44%, and vitamin has improved 34%；From the point of view of every nutritional ingredient, medicinal ingredient, this
Every embodiment of invention is all significantly improved compared to comparative example；Wherein embodiment 5 is most preferred embodiment.
Specific embodiments of the present invention are described above.It is to be appreciated that the invention is not limited to above-mentioned
Particular implementation, those skilled in the art can make various deformations or amendments within the scope of the claims, this not shadow
Ring substantive content of the invention.
Claims (10)
1. a kind of edible mushroom seasoning material, which is characterized in that the raw material including following parts by weight：60-70 parts of edible mushroom, Chinese yam 16-
22 parts, 20-25 parts of spice, 10-16 parts of edible ethanol, 3-6 parts of salt, 1-3 parts of sodium glutamate, 1-2 parts of sodium guanylate, sub- oil
It is 1-2 parts sour, 0.05-0.12 parts of calcium sorbate；
The edible mushroom includes 25-32 parts of straw mushroom, and 18-22 parts of mushroom, 13-17 parts of tremella, 8-12 parts of elegant precious mushroom, Agricus blazei 5-8
Part, 3-7 parts of bolete, 2-5 parts of ganoderma lucidum；
The spice includes 4-6 parts of safflower, 3-7 parts of cortex cinnamomi, 1-2 parts of vanilla, 1-5 parts octagonal, and 2-6 parts of fennel seeds, dried orange peel
1-5 parts, 2-8 parts of garlic, 3-6 parts of green onion, 2-4 parts of bruised ginger, 1-3 parts of Radix Glycyrrhizae.
2. edible mushroom seasoning material according to claim 1, which is characterized in that the raw material including following parts by weight：Edible mushroom
65 parts, 19 parts of Chinese yam, 25 parts of spice, 14 parts of edible ethanol, 4 parts of salt, 2 parts of sodium glutamate, 1 part of sodium guanylate, linoleic acid 1
Part, 0.08 part of calcium sorbate；
The edible mushroom includes 28 parts of straw mushroom, and 20 parts of mushroom, 15 parts of tremella, 10 parts of elegant precious mushroom, 6 parts of Agricus blazei, 5 parts of bolete,
3 parts of ganoderma lucidum；
The spice includes 4 parts of safflower, 3 parts of cortex cinnamomi, 1 part of vanilla, 3 parts octagonal, and 3 parts of fennel seeds, 3 parts of dried orange peel, garlic 2
Part, 3 parts of green onion, 2 parts of bruised ginger, 1 part of Radix Glycyrrhizae.
3. a kind of preparation method of edible mushroom seasoning material as stated in claim 1 or 2, which is characterized in that including following step
Suddenly：
(1) drying and crushing after cleaning edible mushroom, the water that 6-9 times of its parts by weight are added is stirred, then adds mixed liquor weight
0.06-0.2% protease and 0.08-0.15% cellulase, be heated to temperature be 55-65 DEG C, heat preservation 2-4 hours after
It is continuously heating to 85-90 DEG C, keeps the temperature 15-25 minutes, after waiting mixed liquor to stand cooling, will be taken after mixed liquor filtering, centrifugation
Supernatant is concentrated clear liquid, and calcium sorbate is added after concentration, can obtain edible fungi concentrated solution；
(2) Chinese yam is cleaned into dries pulverizing, it is 3-8% that the Chinese yam, which is dried to its water content, and it is smashed that clean dry is added
Spice stir-frying is stirred with edible ethanol after its cooling, obtains mixture A；
(3) edible fungi concentrated solution and mixture A are added in high-speed mixer and are stirred, be during which added salt, sodium glutamate,
Sodium guanylate and linoleic acid, which stir evenly, can obtain edible mushroom seasoning material.
4. the preparation method of edible mushroom seasoning material according to claim 3, which is characterized in that stirring in the step (1)
Mixed revolving speed is 500-800r/min, and the time being stirred is 25-30 minutes.
5. the preparation method of edible mushroom seasoning material according to claim 3, which is characterized in that eaten in the step (1)
Partial size is 50-80 mesh after bacterium crushes, and partial size is 250-300 mesh after Chinese yam, spice crush in step (2).
6. the preparation method of edible mushroom seasoning material according to claim 3, which is characterized in that will be upper in the step (1)
Clear liquid, which is concentrated into, there is solid content not less than 10%.
7. the preparation method of edible mushroom seasoning material according to claim 3, which is characterized in that albumen in the step (1)
Enzyme is one of compound protease, neutral proteinase and flavor protease or several, and the cellulase is β-glucose
Glycosides enzyme.
8. the preparation method of edible mushroom seasoning material according to claim 3, which is characterized in that adding in the step (1)
Before entering protease and cellulase, the ph that citric acid control mixed liquor is added in mixed liquor is 5.5-7.2.
9. the preparation method of edible mushroom seasoning material according to claim 3, which is characterized in that stir-frying in the step (2)
Temperature is 50-55 DEG C, and the stir-frying time is 30-38 minutes.
10. the preparation method of edible mushroom seasoning material according to claim 3, which is characterized in that step (2) high speed
The revolving speed of blender is 900-1100r/min, and mixing time is 30-45 minutes.
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| CN201810758576.2A CN108813523A (en) | 2018-07-11 | 2018-07-11 | A kind of edible mushroom seasoning material and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674016A (en) * | 2019-01-25 | 2019-04-26 | 缙云县珍稀食用菌专业合作社 | A kind of preparation method of elegant precious mushroom flavoring agent |
| CN115287320A (en) * | 2022-08-08 | 2022-11-04 | 上海市农业科学院 | Stropharia rugosoannulata soluble flavor peptide and preparation method and application thereof |
-
2018
- 2018-07-11 CN CN201810758576.2A patent/CN108813523A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109674016A (en) * | 2019-01-25 | 2019-04-26 | 缙云县珍稀食用菌专业合作社 | A kind of preparation method of elegant precious mushroom flavoring agent |
| CN115287320A (en) * | 2022-08-08 | 2022-11-04 | 上海市农业科学院 | Stropharia rugosoannulata soluble flavor peptide and preparation method and application thereof |
| CN115287320B (en) * | 2022-08-08 | 2023-12-01 | 上海市农业科学院 | Stropharia rugoso-annulata soluble flavor peptide, and preparation method and application thereof |
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Application publication date: 20181116 |
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