CN109221566A - A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide - Google Patents
A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide Download PDFInfo
- Publication number
- CN109221566A CN109221566A CN201810867440.5A CN201810867440A CN109221566A CN 109221566 A CN109221566 A CN 109221566A CN 201810867440 A CN201810867440 A CN 201810867440A CN 109221566 A CN109221566 A CN 109221566A
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- Prior art keywords
- ferment
- mushroom
- powder
- softening
- pressed candy
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of pressed candies comprising ferment softening mushroom and function polysaccharide, abbreviation ferment lentinan pressed candy, and by choosing mushroom, cooking aging, ferment impregnates softening, air-dry, and grinding obtains ferment mushroom powder；Ferment mushroom powder is mixed with oligoisomaltose powder, obtains ferment lentinan powder；Ferment lentinan powder is mixed with auxiliary material, food additives and is suppressed.The pressed candy sweet and sour taste, it is full of nutrition, for dieting, work for a long time, hypoimmunity, the leisure of the part populations such as post-operative recovery, nutrient supplement food, it also can be used as daily common leisure health food, it is suitable for people of all ages, it is of great significance to the quality of life for improving the crowd.The present invention also provides a kind of preparation methods of pressed candy for softening mushroom and function polysaccharide comprising ferment.
Description
Technical field
The invention belongs to field of food, and in particular to it is a kind of comprising ferment soften mushroom and function polysaccharide pressed candy and
Preparation method.
Background technique
Mushroom class product is full of nutrition, high protein, low fat, rich in essential amino acid, minerals, vitamin and more
The healthy food of the nutritional ingredients such as sugar.Mushroom class product directly it is edible have the defects that taste bad, hardness is high, nutrition discharge it is slow.
With living standards of the people improve and nutrient knowledge it is abundant, the product demand day comprising mushroom constituents is taken to direct convenience
It is beneficial urgent, and lack corresponding product sale currently on the market.
Summary of the invention
There is provided that a kind of sweet tea acid is palatable the purpose of the present invention is overcoming the prior art, full of nutrition softens mushroom comprising ferment
The pressed candy of mushroom and function polysaccharide.The pressed candy for dieting, work for a long time, hypoimmunity, the portions such as post-operative recovery
Leisure, the nutrient supplement food for dividing crowd also can be used as daily common leisure, healthy food suitable for people of all ages.
It is a further object to provide a kind of preparation methods of above-mentioned pressed candy.
The purpose of the present invention is by the following technical solutions to realize:
A kind of pressed candy comprising ferment softening mushroom and function polysaccharide, is to be prepared as follows:
A, mushroom, cooking aging are chosen, ferment impregnates softening, air-dries, and grinding obtains ferment mushroom powder；
B, ferment mushroom powder is mixed with oligoisomaltose powder, obtains ferment lentinan powder；
C, ferment lentinan powder is mixed to compacting with auxiliary material, food additives into pressed candy.
Further, the mushroom include mushroom, Hericium erinaceus, grifola frondosus, Agricus blazei, needle mushroom, agaricus bisporus, matsutake,
One of bolete, hickory chick are a variety of.
Further, the ferment is the pectase of maturing fermentation.
Further, the described selection dried mushrooms removal root base of a fruit, cleaning, slice, 80-100 DEG C of water temperature steam 30min, and 75
DEG C air-dry, pulverize, according to mushroom powder: enzyme liquid=1:3.5 ratio, mushroom powder immerse enzyme liquid in 24 hours, it is close
Envelope, 35 DEG C of constant temperature ferment again, take out, and 75 DEG C air-dry, and regrind into powder, obtain ferment mushroom powder.
Further, described to add 6 parts of ferment mushroom powders to carry out weight ratio mixing 1 portion of oligosaccharide malt Icing Sugar, it obtains
To ferment lentinan powder.
A kind of a kind of preparation method for the pressed candy for softening mushroom and function polysaccharide comprising ferment as described above, including with
Lower step:
A, the dried mushrooms removal root base of a fruit, cleaning, slice are chosen, 80-100 DEG C of water temperature steams 30min, and 75 DEG C air-dry, and pulverize, and put down
Equal granularity is 60 mesh, according to mushroom powder: enzyme liquid=1:3.5 ratio immerses mushroom powder in enzyme liquid 24 hours, sealing,
35 DEG C of constant temperature ferment again, take out, and 75 DEG C air-dry, and regrinding is 80 mesh at powder, average particle size, obtain ferment mushroom
Powder；
B, add 6 parts of ferment mushroom powders to carry out weight ratio mixing 1 portion of oligosaccharide malt Icing Sugar, obtain ferment lentinan powder；
C, ferment lentinan powder is mixed to compacting with auxiliary material, food additives into pressed candy.
The present invention is that the mushroom by ferment softening has the biological active matters such as a variety of pairs of beneficial enzymes of human body, peptide, polysaccharide concurrently
Matter, oligoisomaltose powder can be used as the flavoring agent of food or flavouring, have and promote the superpower proliferation of Bifidobacterium, inhibit
Harmful intestinal tract bacteria and putrefaction generate, while anti-caries tooth, commonly used at present, are suitble to eat in conjunction with mushroom.The present invention is logical
It crosses mushroom appropriate and processes the processing method pulverized, do not add preservative, do not add honey element, do not add artificial color,
It is fabricated to that sweet tea acid is palatable, natural health food full of nutrition, for dieting, work, hypoimmunity, post-operative recovery for a long time
The leisure of equal part populations, nutrient supplement food, also can be used as daily common leisure health food, suitable for people of all ages, to raising
The quality of life of the crowd is of great significance.
Oligoisomaltose powder in the present invention is IMO-900；Ferment, which is directly purchased, meets T/CBFIA08003-2017
The food plant ferment of standard.
After testing, test report is as follows by the present invention:
Table one: nutritional ingredient detects table/SGS test report
Table two: Thick many candies detect table/SGS test report
Table three: mineral quality detection table/SGS test report
Table four: content of beary metal detects table/test report
。
Specific embodiment
The following examples are intended to illustrate the invention, keeps it more clear, but is certainly not intended to limit the scope of the invention.
A kind of preparation method for the pressed candy softening mushroom and function polysaccharide comprising ferment, comprising the following steps:
A, the dried mushrooms removal root base of a fruit, cleaning, slice are chosen, 80-100 DEG C of water temperature steams 30min, and 75 DEG C air-dry, and pulverize, and put down
Equal granularity is 60 mesh, according to mushroom powder: enzyme liquid=1:3.5 ratio immerses mushroom powder in enzyme liquid 24 hours, sealing,
35 DEG C of constant temperature ferment again, take out, and 75 DEG C air-dry, and regrinding is 80 mesh at powder, average particle size, obtain ferment mushroom
Powder；The mushroom include mushroom, Hericium erinaceus, grifola frondosus, Agricus blazei, needle mushroom, agaricus bisporus, matsutake, bolete, in hickory chick
It is one or more；
B, add 6 parts of ferment mushroom powders to carry out weight ratio mixing 1 portion of oligosaccharide malt Icing Sugar, obtain ferment lentinan powder；
The ferment is the pectase for the maturing fermentation directly bought；
C, by ferment lentinan powder and auxiliary material maltodextrin, soybean peptide, the in right amount food such as addition D-mannital, magnesium stearate
Additive, mixing compacting form pressed candy, every ingredients by weight ratio:
。
A kind of pressed candy for softening mushroom and function polysaccharide comprising ferment, letter is finally made by above-mentioned preparation method
Claim ferment lentinan pressed candy.
Claims (6)
1. a kind of pressed candy comprising ferment softening mushroom and function polysaccharide, is to be prepared as follows:
A, mushroom, cooking aging are chosen, ferment impregnates softening, air-dries, and grinding obtains ferment mushroom powder；
B, ferment mushroom powder is mixed with oligoisomaltose powder, obtains ferment lentinan powder；
C, ferment lentinan powder is mixed to compacting with auxiliary material, food additives into pressed candy.
2. a kind of pressed candy comprising ferment softening mushroom and function polysaccharide according to claim 1, it is characterised in that
The mushroom include mushroom, Hericium erinaceus, grifola frondosus, Agricus blazei, needle mushroom, agaricus bisporus, matsutake, bolete, in hickory chick
It is one or more.
3. a kind of pressed candy comprising ferment softening mushroom and function polysaccharide according to claim 1, it is characterised in that
The ferment is the pectase of maturing fermentation.
4. a kind of pressed candy comprising ferment softening mushroom and function polysaccharide according to claim 1, it is characterised in that
The selection dried mushrooms remove the root base of a fruit, cleaning, slice, and 80-100 DEG C of water temperature steams 30min, and 75 DEG C air-dry, and pulverize, press
According to mushroom powder: enzyme liquid=1:3.5 ratio immerses mushroom powder in enzyme liquid 24 hours, and sealing, 35 DEG C of constant temperature carry out again
Fermentation is taken out, and 75 DEG C air-dry, and is regrind into powder, is obtained ferment mushroom powder.
5. a kind of pressed candy comprising ferment softening mushroom and function polysaccharide according to claim 1, it is characterised in that
Described adds 1 portion of oligosaccharide malt Icing Sugar 6 parts of ferment mushroom powders to carry out weight ratio mixing, obtains ferment lentinan powder.
6. a kind of preparation side for the pressed candy for softening mushroom and function polysaccharide comprising ferment a kind of as described in the appended claim 1
Method, comprising the following steps:
A, the dried mushrooms removal root base of a fruit, cleaning, slice are chosen, 80-100 DEG C of water temperature steams 30min, and 75 DEG C air-dry, and pulverize, press
According to mushroom powder: enzyme liquid=1:3.5 ratio immerses mushroom powder in enzyme liquid 24 hours, and sealing, 35 DEG C of constant temperature carry out again
Fermentation is taken out, and 75 DEG C air-dry, and is regrind into powder, is obtained ferment mushroom powder；
B, add 6 parts of ferment mushroom powders to carry out weight ratio mixing 1 portion of oligosaccharide malt Icing Sugar, obtain ferment lentinan powder；
C, ferment lentinan powder is mixed to compacting with auxiliary material, food additives into pressed candy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810867440.5A CN109221566A (en) | 2018-08-02 | 2018-08-02 | A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810867440.5A CN109221566A (en) | 2018-08-02 | 2018-08-02 | A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide |
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| CN109221566A true CN109221566A (en) | 2019-01-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201810867440.5A Pending CN109221566A (en) | 2018-08-02 | 2018-08-02 | A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730184A (en) * | 2019-03-12 | 2019-05-10 | 厦门元之道生物科技有限公司 | A kind of pressed powder prepares the method and pressed candy of ferment pressed candy |
| CN110326700A (en) * | 2019-08-05 | 2019-10-15 | 上海雷允上药业有限公司 | A kind of Hericium erinaceus pressed candy and preparation method thereof and purposes |
| CN112568317A (en) * | 2021-01-13 | 2021-03-30 | 宋小舟 | Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094896A (en) * | 1994-04-29 | 1994-11-16 | 黑龙江省林副特产研究所 | Fungus soft sweets and production method thereof |
| CN102144771A (en) * | 2010-02-09 | 2011-08-10 | 任稳 | Edible method of mushrooms |
| CN105053453A (en) * | 2015-08-04 | 2015-11-18 | 上海理工大学 | Filled sweet containing ferment, and making method thereof |
-
2018
- 2018-08-02 CN CN201810867440.5A patent/CN109221566A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1094896A (en) * | 1994-04-29 | 1994-11-16 | 黑龙江省林副特产研究所 | Fungus soft sweets and production method thereof |
| CN102144771A (en) * | 2010-02-09 | 2011-08-10 | 任稳 | Edible method of mushrooms |
| CN105053453A (en) * | 2015-08-04 | 2015-11-18 | 上海理工大学 | Filled sweet containing ferment, and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 尤新: "《玉米深加工技术 （第二版）》", 31 January 2008, 中国轻工业出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109730184A (en) * | 2019-03-12 | 2019-05-10 | 厦门元之道生物科技有限公司 | A kind of pressed powder prepares the method and pressed candy of ferment pressed candy |
| CN110326700A (en) * | 2019-08-05 | 2019-10-15 | 上海雷允上药业有限公司 | A kind of Hericium erinaceus pressed candy and preparation method thereof and purposes |
| CN112568317A (en) * | 2021-01-13 | 2021-03-30 | 宋小舟 | Enzyme ginseng polysaccharide powder tablet candy and preparation method thereof |
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