CN109247569A - Instant portable ferment mushroom soup of one kind and preparation method thereof - Google Patents
Instant portable ferment mushroom soup of one kind and preparation method thereof Download PDFInfo
- Publication number
- CN109247569A CN109247569A CN201811252311.1A CN201811252311A CN109247569A CN 109247569 A CN109247569 A CN 109247569A CN 201811252311 A CN201811252311 A CN 201811252311A CN 109247569 A CN109247569 A CN 109247569A
- Authority
- CN
- China
- Prior art keywords
- mushroom
- ferment
- weight
- parts
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 43
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 65
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 32
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 32
- 239000000203 mixture Substances 0.000 claims abstract description 30
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 239000011780 sodium chloride Substances 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 46
- 230000000529 probiotic Effects 0.000 claims description 23
- 239000006041 probiotic Substances 0.000 claims description 23
- 235000018291 probiotics Nutrition 0.000 claims description 23
- 241000233866 Fungi Species 0.000 claims description 17
- 238000004140 cleaning Methods 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 12
- 241000235342 Saccharomycetes Species 0.000 claims description 9
- 241000894006 Bacteria Species 0.000 claims description 8
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 7
- 229940039695 Lactobacillus acidophilus Drugs 0.000 claims description 7
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 7
- 238000007792 addition Methods 0.000 claims description 7
- 238000004090 dissolution Methods 0.000 claims description 7
- -1 mushroom ferment Substances 0.000 claims description 7
- 241000186016 Bifidobacterium bifidum Species 0.000 claims description 6
- 229940002008 Bifidobacterium bifidum Drugs 0.000 claims description 6
- 229940004208 Lactobacillus bulgaricus Drugs 0.000 claims description 6
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 6
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 2
- 210000003056 Antler Anatomy 0.000 claims 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims 1
- 235000011613 Pinus brutia Nutrition 0.000 claims 1
- 241000018646 Pinus brutia Species 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 210000002784 Stomach Anatomy 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 4
- 230000002335 preservative Effects 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 4
- 230000000050 nutritive Effects 0.000 abstract description 3
- 210000000952 Spleen Anatomy 0.000 abstract description 2
- 230000001105 regulatory Effects 0.000 abstract description 2
- 230000035943 smell Effects 0.000 abstract description 2
- 241000186018 Bifidobacterium adolescentis Species 0.000 description 8
- 230000001093 anti-cancer Effects 0.000 description 4
- 241000193830 Bacillus <bacterium> Species 0.000 description 3
- 210000004080 Milk Anatomy 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 210000003491 Skin Anatomy 0.000 description 2
- 229940029983 VITAMINS Drugs 0.000 description 2
- 229940021016 Vitamin IV solution additives Drugs 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000202 analgesic Effects 0.000 description 2
- 239000006071 cream Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229930003231 vitamins Natural products 0.000 description 2
- MWWSFMDVAYGXBV-FGBSZODSSA-N (7S,9S)-7-[(2R,4S,5R,6S)-4-amino-5-hydroxy-6-methyloxan-2-yl]oxy-6,9,11-trihydroxy-9-(2-hydroxyacetyl)-4-methoxy-8,10-dihydro-7H-tetracene-5,12-dione;hydron;chloride Chemical compound Cl.O([C@H]1C[C@@](O)(CC=2C(O)=C3C(=O)C=4C=CC=C(C=4C(=O)C3=C(O)C=21)OC)C(=O)CO)[C@H]1C[C@H](N)[C@@H](O)[C@H](C)O1 MWWSFMDVAYGXBV-FGBSZODSSA-N 0.000 description 1
- 206010002855 Anxiety Diseases 0.000 description 1
- 206010057666 Anxiety disease Diseases 0.000 description 1
- 206010003549 Asthenia Diseases 0.000 description 1
- 208000008787 Cardiovascular Disease Diseases 0.000 description 1
- 206010012601 Diabetes mellitus Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 210000001156 Gastric Mucosa Anatomy 0.000 description 1
- 210000001035 Gastrointestinal Tract Anatomy 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
- 108090000288 Glycoproteins Proteins 0.000 description 1
- 206010018473 Glycosuria Diseases 0.000 description 1
- 210000000936 Intestines Anatomy 0.000 description 1
- 210000004185 Liver Anatomy 0.000 description 1
- 210000004698 Lymphocytes Anatomy 0.000 description 1
- 210000003205 Muscles Anatomy 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229960002477 Riboflavin Drugs 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- AUNGANRZJHBGPY-OUCADQQQSA-N Riboflavin Natural products OC[C@@H](O)[C@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-OUCADQQQSA-N 0.000 description 1
- 206010039491 Sarcoma Diseases 0.000 description 1
- 210000003802 Sputum Anatomy 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 206010068760 Ulcers Diseases 0.000 description 1
- 229940046009 Vitamin E Drugs 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 230000003679 aging effect Effects 0.000 description 1
- 230000003712 anti-aging Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000259 anti-tumor Effects 0.000 description 1
- 230000003078 antioxidant Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036506 anxiety Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000002708 enhancing Effects 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 150000004676 glycans Polymers 0.000 description 1
- 210000002865 immune cell Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000474 nursing Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 244000045947 parasites Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 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
- 150000004804 polysaccharides Polymers 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013406 prebiotics Nutrition 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- KEAYESYHFKHZAL-UHFFFAOYSA-N sodium Chemical compound [Na] KEAYESYHFKHZAL-UHFFFAOYSA-N 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementation Effects 0.000 description 1
- 230000002522 swelling Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001131 transforming Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003712 vitamin E derivatives Chemical class 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 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
- A23L23/00—Soups; Sauces; 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23Y—INDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23Y2220/00—Lactobacillus
- A23Y2220/03—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23Y—INDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23Y2220/00—Lactobacillus
- A23Y2220/15—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23Y—INDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23Y2300/00—Bifidobacterium
- A23Y2300/19—Adolescentis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23Y—INDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23Y2300/00—Bifidobacterium
- A23Y2300/25—Bifidum
Abstract
The present invention relates to a kind of instant portable ferment mushroom soup and preparation method thereof, and the mushroom soup is seasoned using mushroom as primary raw material using mushroom ferment, edible salt, does not add any flavors and fragrances, preservative, additive, eat healthier, safety；The mixture that the mushroom that the present invention uses forms in specific proportions for matsutake, pine mushroom, Hericium erinaceus, the part mushroom used in three kinds of mushrooms and the preparation of mushroom ferment is consistent, so that the mushroom ferment can either promote matsutake, pine mushroom, in three kinds of mushrooms of Hericium erinaceus nutriment release, again flavouring and smell coordination can be cooperateed with three kinds of mushrooms, so that raw material fragrance itself can discharge completely, more traditional mushroom product nutritive value is higher, delicate flavour becomes apparent from；The present invention has auxiliary function of spleen and stomach regulating, improves the effect of immunity, and it is edible to be especially suitable for stomach trouble personage；Can opening is instant, edible to be more convenient and go out to carry.
Description
Technical field
The invention belongs to food technology fields, and in particular to instant portable ferment mushroom soup of one kind and preparation method thereof.
Background technique
Mushroom is full of nutrition because of its, it has also become common dish, relevant instant product also compare on current people's dining table
It is more, add various flavors and fragrancess, preservative, additive more, although still edible health causes anxiety delicious flavour, and it is real
No added mushroom product is because a variety of causes such as raw material, technique are unable to reach the freshness and deliciousness of customer demand again.
Summary of the invention
In order to solve the above-mentioned problems in the prior art, the present invention provide a kind of instant portable ferment mushroom soup and its
Preparation method, instant portable ferment mushroom soup of the present invention do not add any flavors and fragrances, preservative, additive, eat more
Health, safety, nutritive value is higher, delicate flavour becomes apparent from.
The technical solution of the present invention is as follows:
A kind of instant portable ferment mushroom soup, raw material components include:
Mushroom 10-30 parts by weight, edible salt 0.2-0.6 parts by weight, mushroom ferment 0.3-2 parts by weight, water 67.4-89.5 weight
Measure part.
Further, the raw material components of the instant portable ferment mushroom soup include:
Mushroom 15-25 parts by weight, edible salt 0.3-0.5 parts by weight, mushroom ferment 0.7-1.5 parts by weight, water 73-84 weight
Part.
Further, the raw material components of the instant portable ferment mushroom soup include:
20 parts by weight of mushroom, 0.4 parts by weight of edible salt, 1 parts by weight of mushroom ferment, 78.6 parts by weight of water.
Further, the mushroom is the mixture that matsutake, pine mushroom, Hericium erinaceus form by weight 1-3:3-7:3-7.
Further, the raw material components of the mushroom ferment include black fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and prebiotic
Bacterium, the black fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and the weight ratio of probiotics (0.5-1.5): (0.5-1.5): (0.5-
1.5):(0.5-1.5):(2-6):(0.5-1.5)。
Further, the mushroom ferment is prepared as follows:
(1) it is cleaned after black fungus, pine mushroom, matsutake, Hericium erinaceus being soaked in water, 4-6 times of quality water is then added and breaks into slurry,
Obtain mixing underflow；
(2) after 1-3 times of quality water of addition makes dissolution into brown sugar and probiotics, it is then added to mixing described in step (1)
In underflow, it is fermented to get arrive the mushroom ferment.
Further, in step (1), the soaking time is 0.5-1.5h.
Further, in step (2), the temperature of the fermentation is 35-40 DEG C, and the time of the fermentation is 24-48h.
Further, the probiotics is bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, acidophilus cream
Bacillus and saccharomycete are by weight (20-30): (10-20): (20-30): (15-25): the mixture of (10-20) composition.
A method of the instant portable ferment mushroom soup is prepared, is included the following steps:
It is cleaned after mushroom is soaked in water and is cut into section, edible salt, mushroom ferment, water is then added, steamed in 110-120 DEG C
20-30min is boiled to get the instant portable ferment mushroom soup.
Matsutake contains 18 kinds of amino acid, 14 kinds of micro elements needed by human, 49 kinds of active nutrients, 5 kinds of unsaturated lipids
Fat acid, 8 kinds of vitamins, 2 kinds of glycoprotein, dietary fiber abundant and multiple active enzymes, separately containing 3 kinds of precious active materials,
It is tricholoma matsutake polysaccharide, the unique cancer-resisting substance of tricholoma matsutake and the whole world --- matsutakealcohol respectively, is most precious in the world
Expensive natural medicinal fungi.Not only nutrition is balanced, sufficient for matsutake, but also is improved that immunity, anticancer be antitumor, treatment glycosuria
Disease and cardiovascular disease, promote the multiple efficacies such as stomach liver protecting at anti-aging nursing face.
Pine mushroom, the nutrient composition content of every 100g are hydrate 48.20g, fat 3.20g, thiamine 0.01mg, selenium
98.44 μ g, 1.63 μ g of manganese, calcium 14.00mg, copper 10.30mg, protein 20.30g, iron 86.00mg, riboflavin 1.48mg, dimension life
Plain E3.09mg, zinc 6.22mg, potassium 93.00mg, phosphorus 50.00mg, sodium 4.30mg, cellulose 47.80g.Contain chromium and more in pine mushroom
First alcohol, the anti-oxidant minerals in pine mushroom can also resist sarcoma, and Chinese medicine thinks, pine mushroom have keeps fit and healthy, beneficial intestines stomach invigorating, analgesic
The effect of qi-regulating, resolving sputum, analgesic, expelling parasite, anticancer and treatment diabetes.Often immunity of organisms can be enhanced by eating pine mushroom, be prevented too early
Aging and other effects.Contain considerable amount of vitamin E in pine mushroom, often eat pine mushroom, there is the effect of U.S. face is good for skin.Pine mushroom has very well
Antiradiation effect.
Hericium erinaceus, every 100g 26.3g containing protein in dry product, is two times of mushroom.It contains up to 17 kinds of amino acid,
Middle needed by human body accounts for 8 kinds.Every fatty 4.2g of 100g Hericium erinaceus is qualified high protein, low-fat food, in addition goes back
Rich in various vitamins and inorganic salts.Hericium erinaceus improves a poor appetite, and enhances barrier of gastric mucosa function, improves lymphocyte transformation
The effects of rate, promotion leucocyte.Therefore human body can be made to improve the immunocompetence to disease.Hericium erinaceus or good nourishing food
Product have good efficacy to neurasthenia, digestive tract ulcer.In screening anticancer medicine, it is found that it is bright it has skin, muscle cancerous swelling
Aobvious anticancer function.It is disease-free to can be enhanced disease resistance so often eat Hericium erinaceus, it is ill to play a part of to treat disease.
The invention has the benefit that
1, instant portable ferment mushroom soup of the present invention, using mushroom as primary raw material, using mushroom ferment, edible salt into
Row seasoning, does not add any flavors and fragrances, preservative, additive, eats healthier, safety.
2, instant portable ferment mushroom soup of the present invention, the mushroom used is matsutake, pine mushroom, Hericium erinaceus by weight 1-
The part mushroom used in the mixture of 3:3-7:3-7 composition, three kinds of mushrooms and the preparation of mushroom ferment is consistent, so that described
Mushroom ferment can either promote matsutake, pine mushroom, in three kinds of mushrooms of Hericium erinaceus nutriment release, and can be with three kinds of bacterium
Mushroom cooperates with flavouring and smell coordination, so that raw material fragrance itself can discharge completely, more traditional mushroom product nutritive value
Higher, delicate flavour becomes apparent from.
3, probiotics of the present invention is bifidobacterium adolescentis, lactobacillus bulgaricus, bifidobacterium bifidum, acidophilus cream bar
Bacterium and saccharomycete are by weight (20-30): (10-20): (20-30): (15-25): the mixture of (10-20) composition, this be by
It is found in studying for a long period of time in present inventor, only by bifidobacterium adolescentis, lactobacillus bulgaricus, not tally bifid bar
The fermentation efficiency that bacterium, lactobacillus acidophilus and saccharomycete ferment after mixing according to above-mentioned special ratios is best, and fermentation time is most
It is short.
4, instant portable ferment mushroom soup of the present invention, long-term consumption have auxiliary function of spleen and stomach regulating, improve immunity
Effect, it is edible to be especially suitable for stomach trouble personage.
5, can opening of the present invention is instant, edible to be more convenient and go out to carry, and to carry out nutritional supplementation at any time, is more suitable for existing
For fast pace life mode, there is application value.
Specific embodiment
Below by specific embodiment, the invention will be further described.
Embodiment 1
The present embodiment provides a kind of instant portable ferment mushroom soup, raw material components include:
Mushroom 10g, edible salt 0.2g, mushroom ferment 0.3g, water 89.5g.The mushroom is that matsutake, pine mushroom, Hericium erinaceus are pressed
The mixture of weight ratio 1:3:3 composition；The mushroom ferment is that black fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and probiotics are pressed
The mixture of weight ratio 0.5:0.5:0.5:0.5:2:0.5 composition；The probiotics is bifidobacterium adolescentis, bulgarian milk bar
The mixture that bacterium, bifidobacterium bifidum, lactobacillus acidophilus and saccharomycete are formed by weight 20:10:20:15:10.
The preparation method of the mushroom ferment, includes the following steps:
(1) black fungus, pine mushroom, matsutake, Hericium erinaceus are soaked in water after 0.5h and are cleaned, 4 times of quality water are then added and break into
Slurry obtains mixing underflow；
(2) after 1 times of quality water of addition makes dissolution into brown sugar and probiotics, it is dense to be then added to mixing described in step (1)
In slurry, ferment under conditions of temperature is 35 DEG C for 24 hours to get to the mushroom ferment.
The preparation method of the instant portable ferment mushroom soup, includes the following steps:
Mushroom is soaked in water and is cleaned after 0.5h and is cut into section, edible salt, mushroom ferment, water is then added, is steamed in 110 DEG C
20min is boiled to get the instant portable ferment mushroom soup.
Embodiment 2
The present embodiment provides a kind of instant portable ferment mushroom soup, raw material components include:
Mushroom 30g, edible salt 0.6g, mushroom ferment 2g, water 67.4g.The mushroom is matsutake, pine mushroom, Hericium erinaceus by weight
Measure the mixture formed than 3:7:7；The mushroom ferment is black fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and probiotics by weight
Measure the mixture formed than 1.5:1.5:1.5:1.5:6:1.5；The probiotics is bifidobacterium adolescentis, bulgarian milk bar
The mixture that bacterium, bifidobacterium bifidum, lactobacillus acidophilus and saccharomycete are formed by weight 30:20:30:25:20.
The preparation method of the mushroom ferment, includes the following steps:
(1) black fungus, pine mushroom, matsutake, Hericium erinaceus are soaked in water after 1.5h and are cleaned, 6 times of quality water are then added and break into
Slurry obtains mixing underflow；
(2) after 3 times of quality water of addition make dissolution into brown sugar and probiotics, it is dense to be then added to mixing described in step (1)
In slurry, 48h is fermented under conditions of temperature is 40 DEG C to get the mushroom ferment is arrived.
The preparation method of the instant portable ferment mushroom soup, includes the following steps:
Mushroom is soaked in water and is cleaned after 1.5h and is cut into section, edible salt, mushroom ferment, water is then added, is steamed in 120 DEG C
30min is boiled to get the instant portable ferment mushroom soup.
Embodiment 3
The present embodiment provides a kind of instant portable ferment mushroom soup, raw material components include:
Mushroom 15g, edible salt 0.3g, mushroom ferment 0.7g, water 84g；The mushroom is matsutake, pine mushroom, Hericium erinaceus by weight
Measure the mixture formed than 2:5:5；The mushroom ferment is black fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and probiotics by weight
Measure the mixture formed than 1.5:1.5:1.5:1.5:6:1.5；The probiotics is bifidobacterium adolescentis, bulgarian milk bar
The mixture that bacterium, bifidobacterium bifidum, lactobacillus acidophilus and saccharomycete are formed by weight 30:20:30:25:20.
The preparation method of the mushroom ferment, includes the following steps:
(1) black fungus, pine mushroom, matsutake, Hericium erinaceus are soaked in water after 1h and are cleaned, 5 times of quality water are then added and break into slurry,
Obtain mixing underflow；
(2) after 2 times of quality water of addition make dissolution into brown sugar and probiotics, it is dense to be then added to mixing described in step (1)
In slurry, 30h is fermented under conditions of temperature is 37 DEG C to get the mushroom ferment is arrived.
The preparation method of the instant portable ferment mushroom soup, includes the following steps:
Mushroom is soaked in water and is cleaned after 1.5h and is cut into section, edible salt, mushroom ferment, water is then added, is steamed in 110 DEG C
25min is boiled to get the instant portable ferment mushroom soup.
Embodiment 4
The present embodiment provides a kind of instant portable ferment mushroom soup, raw material components include:
Mushroom 25g, edible salt 0.5g, mushroom ferment 1.5g, water 73g；The mushroom is matsutake, pine mushroom, Hericium erinaceus by weight
Measure the mixture formed than 2:5:5；The mushroom ferment is black fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and probiotics by weight
Measure the mixture formed than 1:1:1:1:4:1；The probiotics is bifidobacterium adolescentis, lactobacillus bulgaricus, not tally bifid
The mixture that bacillus, lactobacillus acidophilus and saccharomycete are formed by weight 25:15:25:20:15.
The preparation method of the mushroom ferment, includes the following steps:
(1) black fungus, pine mushroom, matsutake, Hericium erinaceus are soaked in water after 1h and are cleaned, 5 times of quality water are then added and break into slurry,
Obtain mixing underflow；
(2) after 2 times of quality water of addition make dissolution into brown sugar and probiotics, it is dense to be then added to mixing described in step (1)
In slurry, 36h is fermented under conditions of temperature is 37 DEG C to get the mushroom ferment is arrived.
The preparation method of the instant portable ferment mushroom soup, includes the following steps:
Mushroom is soaked in water and is cleaned after 1h and is cut into section, edible salt, mushroom ferment, water is then added, in 120 DEG C of boilings
25min is to get the instant portable ferment mushroom soup.
Embodiment 5
The present embodiment provides a kind of instant portable ferment mushroom soup, raw material components include:
Mushroom 20g, edible salt 0.4g, mushroom ferment 1g, water 78.6g；The mushroom is matsutake, pine mushroom, Hericium erinaceus by weight
Measure the mixture formed than 2:5:5；The mushroom ferment is black fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and probiotics by weight
Measure the mixture formed than 1:1:1:1:4:1；The probiotics is bifidobacterium adolescentis, lactobacillus bulgaricus, not tally bifid
The mixture that bacillus, lactobacillus acidophilus and saccharomycete are formed by weight 25:15:25:20:15.
The preparation method of the mushroom ferment, includes the following steps:
(1) black fungus, pine mushroom, matsutake, Hericium erinaceus are soaked in water after 1h and are cleaned, 5 times of quality water are then added and break into slurry,
Obtain mixing underflow；
(2) after 2 times of quality water of addition make dissolution into brown sugar and probiotics, it is dense to be then added to mixing described in step (1)
In slurry, 36h is fermented under conditions of temperature is 37 DEG C to get the mushroom ferment is arrived.
The preparation method of the instant portable ferment mushroom soup, includes the following steps:
Mushroom is soaked in water and is cleaned after 1h and is cut into section, edible salt, mushroom ferment, water is then added, in 120 DEG C of boilings
25min is to get the instant portable ferment mushroom soup.
Experimental example
The sample of embodiment 1-5 and commercially available mushroom soup are numbered respectively as 1-6,102 people is randomly selected and foretastes and receive
Collection foretastes marking as a result, standards of grading are shown in Table 1, and appraisal result is shown in Table 2.
1 standards of grading of table
2 appraisal result of table
| Best result | Minimum point | Average mark | |
| 1 sample of embodiment | 7 | 6 | 6.8 |
| 2 sample of embodiment | 7 | 6 | 6.5 |
| 3 sample of embodiment | 8 | 6 | 7.2 |
| 4 sample of embodiment | 8 | 6 | 7.4 |
| 5 sample of embodiment | 8 | 7 | 7.6 |
| Commercially available chicken soup can | 4 | 1 | 3.2 |
The above description is merely a specific embodiment, but scope of protection of the present invention is not limited thereto, any
Those familiar with the art in the technical scope disclosed by the present invention, can easily think of the change or the replacement, and should all contain
Lid is within protection scope of the present invention.Therefore, protection scope of the present invention should be based on the protection scope of the described claims.
Claims (10)
1. a kind of instant portable ferment mushroom soup, which is characterized in that raw material components include:
Mushroom 10-30 parts by weight, edible salt 0.2-0.6 parts by weight, mushroom ferment 0.3-2 parts by weight, water 67.4-89.5 weight
Part.
2. instant portable ferment mushroom soup according to claim 1, which is characterized in that raw material components include:
Mushroom 15-25 parts by weight, edible salt 0.3-0.5 parts by weight, mushroom ferment 0.7-1.5 parts by weight, water 73-84 parts by weight.
3. instant portable ferment mushroom soup according to claim 1, which is characterized in that raw material components include:
20 parts by weight of mushroom, 0.4 parts by weight of edible salt, 1 parts by weight of mushroom ferment, 78.6 parts by weight of water.
4. instant portable ferment mushroom soup according to claim 1-3, which is characterized in that the mushroom is pine
The mixture that young pilose antler, pine mushroom, Hericium erinaceus form by weight 1-3:3-7:3-7.
5. instant portable ferment mushroom soup according to claim 1-3, which is characterized in that the mushroom ferment
Raw material components include black fungus, pine mushroom, matsutake, Hericium erinaceus, brown sugar and probiotics, the black fungus, pine mushroom, matsutake, Hericium erinaceus,
The weight ratio (0.5-1.5) of brown sugar and probiotics: (0.5-1.5): (0.5-1.5): (0.5-1.5): (2-6): (0.5-1.5).
6. instant portable ferment mushroom soup according to claim 5, which is characterized in that the mushroom ferment is according to such as lower section
Method preparation:
(1) it is cleaned after black fungus, pine mushroom, matsutake, Hericium erinaceus being soaked in water, 4-6 times of quality water is then added and breaks into slurry, obtains
Mix underflow；
(2) after 1-3 times of quality water of addition makes dissolution into brown sugar and probiotics, it is then added to mixing underflow described in step (1)
In, it is fermented to get arrive the mushroom ferment.
7. instant portable ferment mushroom soup according to claim 6, which is characterized in that in step (1), the soaking time
For 0.5-1.5h.
8. instant portable ferment mushroom soup according to claim 6, which is characterized in that in step (2), the temperature of the fermentation
Degree is 35-40 DEG C, and the time of the fermentation is 24-48h.
9. instant portable ferment mushroom soup according to claim 5, which is characterized in that the probiotics is youth bifid bar
Bacterium, lactobacillus bulgaricus, bifidobacterium bifidum, lactobacillus acidophilus and saccharomycete are by weight (20-30): (10-20): (20-
30): (15-25): the mixture of (10-20) composition.
10. a kind of method for preparing the described in any item instant portable ferment mushroom soup of claim 1-9, which is characterized in that packet
Include following steps:
It is cleaned after mushroom is soaked in water and is cut into section, edible salt, mushroom ferment, water is then added, in 110-120 DEG C of boiling
20-30min is to get the instant portable ferment mushroom soup.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811252311.1A CN109247569A (en) | 2018-10-25 | 2018-10-25 | Instant portable ferment mushroom soup of one kind and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811252311.1A CN109247569A (en) | 2018-10-25 | 2018-10-25 | Instant portable ferment mushroom soup of one kind and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109247569A true CN109247569A (en) | 2019-01-22 |
Family
ID=65045671
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811252311.1A Pending CN109247569A (en) | 2018-10-25 | 2018-10-25 | Instant portable ferment mushroom soup of one kind and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109247569A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110876420A (en) * | 2019-11-26 | 2020-03-13 | 黑龙江惊哲森林食品集团有限公司 | Freeze-dried sugared hericium erinaceus and preparation method thereof |
| CN112971083A (en) * | 2021-03-26 | 2021-06-18 | 青岛日辰食品股份有限公司 | Preparation method of mushroom soup with natural antibacterial function |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095506A (en) * | 2006-06-27 | 2008-01-02 | 张景梅 | Method for producing hericium erinaceus can |
| CN102813248A (en) * | 2012-08-24 | 2012-12-12 | 中华全国供销合作总社昆明食用菌研究所 | Instant lactarius deliciosus soup production method |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN106107393A (en) * | 2016-08-15 | 2016-11-16 | 河南龙丰实业股份有限公司 | A kind of mushroom ferment manufacture method |
| CN107156807A (en) * | 2017-03-31 | 2017-09-15 | 浙江蕴本生物科技有限公司 | The manufacture craft of mushroom enzyme food |
-
2018
- 2018-10-25 CN CN201811252311.1A patent/CN109247569A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095506A (en) * | 2006-06-27 | 2008-01-02 | 张景梅 | Method for producing hericium erinaceus can |
| CN102813248A (en) * | 2012-08-24 | 2012-12-12 | 中华全国供销合作总社昆明食用菌研究所 | Instant lactarius deliciosus soup production method |
| CN104921222A (en) * | 2015-06-05 | 2015-09-23 | 江南大学 | Preparation method of mushroom ferment beverage with effect of improving immunity |
| CN106107393A (en) * | 2016-08-15 | 2016-11-16 | 河南龙丰实业股份有限公司 | A kind of mushroom ferment manufacture method |
| CN107156807A (en) * | 2017-03-31 | 2017-09-15 | 浙江蕴本生物科技有限公司 | The manufacture craft of mushroom enzyme food |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110876420A (en) * | 2019-11-26 | 2020-03-13 | 黑龙江惊哲森林食品集团有限公司 | Freeze-dried sugared hericium erinaceus and preparation method thereof |
| CN112971083A (en) * | 2021-03-26 | 2021-06-18 | 青岛日辰食品股份有限公司 | Preparation method of mushroom soup with natural antibacterial function |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105935144A (en) | Fruit and vegetable enzyme and preparation method thereof | |
| CN101103808B (en) | Mushroom soup stock and preparation method thereof | |
| CN102283375A (en) | Edible mushroom health-care food | |
| US20160375084A1 (en) | Traditional chinese medicine composition and the use thereof | |
| CN109247569A (en) | Instant portable ferment mushroom soup of one kind and preparation method thereof | |
| CN106720390A (en) | A kind of clear zymotic fluid lactic acid drink of beans and preparation method thereof | |
| CN109221566A (en) | A kind of pressed candy and preparation method comprising ferment softening mushroom and function polysaccharide | |
| CN106234976A (en) | Fructus Cucurbitae moschatae steamed roll | |
| CN103609695A (en) | Yogurt for reducing blood pressure and expelling fire and preparation method of yogurt | |
| CN105192063A (en) | Passiflora edulis yoghourt | |
| CN107307407A (en) | A kind of fruit ferment drink | |
| CN106213178A (en) | Sweet potato steamed bread | |
| CN109247552A (en) | Instant portable ferment chicken soup of one kind and preparation method thereof | |
| CN104397167A (en) | Low-fat heat clearing mango yogurt and production method thereof | |
| CN108157928A (en) | A kind of flavor nutrition health care sweet fermented flour sauce and preparation method thereof | |
| CN103404748A (en) | Soft-shelled turtle feed prepared from obsolete pigs | |
| CN103518842A (en) | Honey, lucid ganoderma, fruit and vegetable yoghurt and preparation method thereof | |
| CN106256237A (en) | Sweet-scented cake | |
| CN106213161A (en) | brown sugar steamed roll | |
| CN106173925A (en) | Corn steamed sponge cake | |
| KR101403593B1 (en) | Yogurt comprising barley and preparation method thereof | |
| CN104430874A (en) | Calcium-fortified yoghourt capable of tonifying qi, replenishing blood and moistening lung and preparation method of yoghourt | |
| Nath et al. | Comprehensive evaluations of physicochemical characteristics and sensory acceptance of selected fruits, almond and dark chocolate incorporated yogurt | |
| RU2321262C2 (en) | Fermented milk product preparing composition | |
| CN101103807B (en) | Household mountain precious cooked food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190719 Address after: 361000 A302 room, third floor, government building, lotus town, Tongan District, Fujian, Xiamen Applicant after: Xiamen Green Emperor Sharing Industrial Co.,Ltd. Address before: 150000 Yabuli Skiing Tourist Resort, Harbin, Heilongjiang Province Applicant before: HEILONGJIANG JINGZHE FOREST AGRICULTURAL SCIENCE AND TECHNOLOGY DEVELOPMENT Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20190904 Address after: 150000 Yabuli Skiing Tourist Resort, Harbin, Heilongjiang Province Applicant after: HEILONGJIANG JINGZHE FOREST AGRICULTURAL SCIENCE AND TECHNOLOGY DEVELOPMENT Co.,Ltd. Address before: 361000 A302 room, third floor, government building, lotus town, Tongan District, Fujian, Xiamen Applicant before: Xiamen Green Emperor Sharing Industrial Co.,Ltd. |
|
| TA01 | Transfer of patent application right | ||
| TA01 | Transfer of patent application right |
Effective date of registration: 20220726 Address after: 150637 Yabuli Town, Shangzhi City, Harbin City, Heilongjiang Province Applicant after: Heilongjiang Yabuli Forestry Bureau Co.,Ltd. Address before: 150000 Yabuli ski resort, Harbin, Heilongjiang Province Applicant before: HEILONGJIANG JINGZHE FOREST AGRICULTURAL SCIENCE AND TECHNOLOGY DEVELOPMENT Co.,Ltd. |