CN109430791A - A kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom - Google Patents
A kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom Download PDFInfo
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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
- 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
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to food-making technology fields, the preparation method of specially a kind of delicate flavour flavouring based on elegant precious mushroom, the present invention is using elegant precious mushroom, mushroom, seafood mushroom and grifola frondosus as raw material, mixed concentrated liquid is obtained through drying, flour, extraction, cellulase hydrolysis, neutral protease enzymolysis, concentration, allotment, sterilization, finally obtains a kind of flavouring based on elegant precious mushroom.Raw material of the present invention is easy to get, it is convenient to prepare, condition is easily-controllable, the existing elegant precious mushroom peculiar taste of flavouring, and has the healthcare function of mushroom, grifola frondosus, can be used for cooking and cold and dressed with sauce；The Sales Channel for expanding mushroom, promotes the comprehensive development and utilization of mushroom.
Description
Technical field
The invention belongs to food-making technology field, the preparation side of specially a kind of delicate flavour flavouring based on elegant precious mushroom
Method.
Background technique
Edible mushroom is a kind of macro fungi with high fructification, including elegant precious mushroom, mushroom, oyster mushroom, seafood mushroom, ash tree
The kinds such as spend.From the perspective of nutrition, edible mushroom is rich in nutrients and unsaturations such as proteins,vitamins,and minerals
The biotic components such as fatty acid and cellulose have enhancing human immunity, anti-splenoma, adjust blood lipid, protecting liver and detoxication and hypoglycemic etc.
Function is proposed as one of ten big healthy food.Meanwhile edible mushroom not only has higher nutrition and health care to be worth, but also flavor
It is unique.
Elegant precious mushroom rich in protein, amino acid classes are complete, and fat content is lower, and microelement is abundant, also contain
The ingredients such as flavones, active polysaccharide.Studies have shown that elegant precious mushroom nutritional ingredient has anti-oxidant, antitumor, immunoregulatory activity.It is elegant
Precious mushroom has the characteristics that form is graceful, full of nutrition, taste matter is fresh and tender, good smell and edible way are simply various, deep to be disappeared
The favor of the person of expense.
Seafood mushroom also known as beautiful gill fungus, true pleurotus cornucopiae, crab flavour mushroom, are a kind of rare bacterium of dual-purpose of drug and food.Seafood massee fruiting bodies contain
22.3% crude protein, general edible mushroom crude protein content are average between 19%~35%, it is seen that seafood mushroom is in better-than-average
It is horizontal.Seafood mushroom Amino Acids in Proteins A wide selection of colours and designs, including 8 kinds of essential amino acids, wherein lysine and arginine content
Higher than general mushroom class, there is intelligence development to teenager and increase, while seafood mushroom Glutamic Acid and aspartic acid content are prominent,
The content of phenylalanine and leucine is higher than other edible mushrooms.
Mushroom is as dual-purpose of drug and food mushroom, as edible mushroom, since its is full of nutrition, polysaccharide, eritadenine, amino acid etc.
Plurality of active ingredients and be concerned, lentinan especially therein it is antiviral, it is antitumor and adjust immune function etc.
After effect is found, research is deeper into, more diversification.Lentinacin belongs to adenine kind derivative, can reduce cholesterol, mushroom
It can promote Ca2+Absorption, rickets can be prevented；Functioning immune function can be improved in lentinan, and there is liver protection, anti-cancer tumor suppressor etc. to make
With；The double-stranded ribonucleotides of mushroom can inducement interferon, have antivirus action.
Grifola frondosus also known as polyporus frondosus, weight mushroom, grifola frondosa, fructification meat is tender and crisp, taste such as shredded chicken, fragrant tempting, wind
Taste is unique, while the special pharmacologicals effect such as have antitumor, immunoregulation effect, therefore grifola frondosus is deep green by domestic and international market
It looks at.Grifola frondosus not only delicious flavour, it is full of nutrition, and strong health-care function, belong to superior food, there is wide development prospect.
Grifola frondosus is rich in protein, vitamin and the microelement of high quality, contains 18 kinds of amino acid in grifola frondosus protein, wherein people
8 kinds of body essential amino acid, especially Trp content is very high.So albumen can be played when grifola frondosus and other foods are eaten altogether
Matter complementation has important work to the utilization rate of protein for improving food composition, balanced nutrients ingredient and raising body
With.
With the fast development of mushroom industry, the yield and sales volume of the edible mushrooms such as elegant precious mushroom, seafood mushroom, mushroom are increasingly
Expand, also day hastens towards saturation in marketing fresh market, therefore the deep processed product for developing the mushrooms such as elegant precious mushroom is extremely urgent.Edible mushroom amino acid
Content is high, taste matter is fresh and tender, develops the delicate flavour flavouring based on elegant precious mushroom, promotes the comprehensive exploitation benefit of the edible mushrooms such as elegant precious mushroom
With.
The present invention using elegant precious mushroom as primary raw material, through drying, flour, cellulase hydrolysis, protease hydrolyzed, extraction, concentration,
Allotment, sterilization obtain mixed concentrated liquid, finally obtain a kind of flavouring based on elegant precious mushroom.The existing elegant precious mushroom of flavouring is peculiar
Flavor, and have the healthcare function of mushroom, grifola frondosus, it can be used for cooking and cold and dressed with sauce.
Summary of the invention
The present invention provides a kind of delicate flavour seasoning production method based on elegant precious mushroom, through drying, flour, extraction, fiber
Plain enzymatic hydrolysis, neutral protease enzymolysis, concentration, allotment, sterilization obtain mixed concentrated liquid, finally obtain a kind of based on elegant precious mushroom
Flavouring.The distinctive flavor of the existing elegant precious mushroom of flavouring, and have the healthcare function of mushroom, grifola frondosus, it can be used for cooking and cold and dressed with sauce.
The preparation method for the flavouring that one of the objects of the present invention is to provide a kind of based on elegant precious mushroom；Mesh of the invention
Two be to promote the comprehensive development and utilization of the mushrooms such as elegant precious mushroom.
The present invention realize above-mentioned purpose the technical solution adopted is as follows:
A kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom, the described method comprises the following steps:
The preparation of S1, mushroom extracting solution:
In mass ratio it is elegant precious mushroom by the raw material after vacuum drying: mushroom: seafood mushroom: grifola frondosus=(10~12): (4~
6): (1~3): compound powder is broken to 40-100 mesh, then 5-15 times of volume is added into mixture by the ratio mixing of (1~2)
Water, ultrasonic wave assisted extraction 5-15 minutes mushroom extracting solution；
S2, cellulose hydrolyzation: cellulase being added into mushroom extracting solution, and holding pH value is 5-7, temperature 30-60
DEG C, it digests 0.5-2.0 hours；
S3, neutral proteinase hydrolysis: neutral proteinase being added into step S2 gained mixed liquor, and holding pH value is 6-8, temperature
Degree is 30-60 DEG C, obtains enzymolysis liquid within enzymatic hydrolysis 1-5 hours；
S4, enzymolysis liquid concentration: the resulting enzymolysis liquid of step S3 is filtered, filtered fluid is through being concentrated under reduced pressure into extracting liquid volume
, obtain mixed concentrated liquid；
S5, allotment: glucose, arginine, the sapidity nucleotide disodium and salt being added into mixed concentrated liquid, and mixing is equal
Even, holding pH value is 4-8；
S6, sterilization: the resulting mixed concentrated liquid of step S5 being placed in 90-100 DEG C of water-bath and is sterilized 30-60 minutes,
The filling delicate flavour flavouring being able to based on elegant precious mushroom.
Preferably, the vacuum degree of vacuum drying is -0.05Mpa~-0.10Mpa in step S1, and temperature is 50-70 DEG C.
Preferably, the additive amount of cellulase described in step S2 is the 0.02%-0.40% of mixture total mass.
Preferably, the additive amount of neutral proteinase described in step S3 is the 0.1%-0.4% of mixture total mass.
Preferably, the vacuum degree being concentrated under reduced pressure in step S4 is -0.05Mpa~-0.10Mpa, and temperature is 50-90 DEG C.
Preferably, the additive amount of glucose described in step S5 is the 0.5%~1.5% of mixture total mass, arginine
Additive amount be the 0.25%~0.75% of mixture total mass, the additive amount of the sapidity nucleotide disodium is mixture total mass
1.50%~3.75%, the additive amount of salt is the 1.0%~5.0% of mixture total mass.
The measurement of degree of hydrolysis DH:
Degree of hydrolysis refers to that range of hydrolysed peptides bond number accounts for the percentage of peptide bond sum.Enzyme effect cuts an acyl in protein in specific manner
Amine key generates new free amino acid and free carboxy, and peptide is further hydrolyzed into free amino acid, with the free ammonia of new model
Base calculates degree of hydrolysis, and formula is as follows: DH (%)=free ammonical nitrogen/total nitrogen.
The beneficial effects of the present invention are: raw material is easy to get, prepares that convenient, condition is easily-controllable, the peculiar wind of the existing elegant precious mushroom of flavouring
Taste, and have the healthcare function of mushroom, grifola frondosus, it can be used for cooking and cold and dressed with sauce；The Sales Channel for expanding mushroom, promotes the comprehensive of mushroom
Close development and utilization.
Specific embodiment
Embodiment 1:
A kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom, the described method comprises the following steps:
S1, fresh elegant precious mushroom, mushroom, seafood mushroom and grifola frondosus are selected, impurity elimination is cleaned respectively, 50 DEG C of vacuum dryings, vacuum
Degree is -0.05Mpa, and the raw material after drying presses elegant precious mushroom: mushroom: seafood mushroom: grifola frondosus=1kg:0.6kg:0.3kg:0.1kg
Ratio mixing, by mixture flour to 40 mesh, then into mixture be added 30L water, ultrasonic wave assisted extraction 5 minutes mushroom
Extracting solution；
S2,0.4g cellulase is added into mushroom extracting solution, keeping pH value is 5,30 DEG C of temperature, is digested 0.5 hour；
S3,8.0g neutral proteinase is added into step S2 gained mixed liquor, keeping pH value is 6,30 DEG C of temperature, digests 1
Hour obtains enzymolysis liquid, degree of hydrolysis 0.81%；
S4, the resulting enzymolysis liquid of step S3 being filtered, filtered fluid is concentrated under reduced pressure through 75 DEG C, vacuum degree is -0.05Mpa,
It is concentrated to get 6L concentrate；
S5,30g glucose, 15g arginine, 60g the sapidity nucleotide disodium and 60g salt are added into concentrate, keep
PH value is 4, and mixed concentrated liquid is placed 30 minutes in 90 DEG C of water-baths of normal pressure, obtains elegant precious mushroom delicate flavour flavouring 5.8L, filling to be
It can.
Embodiment 2:
A kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom, the described method comprises the following steps:
S1, fresh elegant precious mushroom, mushroom, seafood mushroom and grifola frondosus are selected, impurity elimination is cleaned respectively, 70 DEG C of vacuum dryings, vacuum
Degree is -0.1Mpa, and the raw material after drying is in elegant precious mushroom: mushroom: seafood mushroom: grifola frondosus=12kg:4kg:2kg:2kg ratio is mixed
Close, by mixture flour to 100 mesh, then into mixture be added 100L water, ultrasonic wave assisted extraction 15 minutes mushroom mention
Take liquid；
S2,80g cellulase is added into mushroom extracting solution, keeping pH value is 7, and temperature 60 C digests 2 hours；
S3,40g neutral proteinase is added into step S2 gained mixed liquor, keeping pH value is 8, temperature 60 C, and enzymatic hydrolysis 5 is small
When obtain enzymolysis liquid, degree of hydrolysis 1.32%；
S4, the resulting enzymolysis liquid of step S3 is filtered, filtered fluid is concentrated under reduced pressure through 80 DEG C, vacuum degree is -0.1Mpa, dense
Contracting obtains 60L concentrate；
S5,300g glucose, 150g arginine, 750g the sapidity nucleotide disodium and 1000g salt are added into concentrate,
Keeping pH value is 8, and mixed concentrated liquid is placed 60 minutes in 95 DEG C of water-baths of normal pressure, obtains elegant precious mushroom delicate flavour flavouring 57L, filling
?.
Embodiment 3:
A kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom, the described method comprises the following steps:
S1, fresh elegant precious mushroom, mushroom, seafood mushroom and grifola frondosus are selected, impurity elimination is cleaned respectively, 60 DEG C of vacuum dryings, vacuum
Degree is -0.1Mpa, and the raw material after drying presses elegant precious mushroom: mushroom: seafood mushroom: grifola frondosus=5.5kg:2.5kg:1.25kg:
The ratio of 0.75kg mixes, and by mixture flour to 60 mesh, then the water of 75L, ultrasonic wave assisted extraction 10 is added into mixture
Minute obtains mushroom extracting solution；
S2,10g cellulase is added into mushroom extracting solution, keeping pH value is 6, and temperature 50 C digests 1 hour；
S3,10g neutral proteinase is added into step S2 gained mixed liquor, keeping pH value is 7, temperature 50 C, and enzymatic hydrolysis 3 is small
When obtain enzymolysis liquid, degree of hydrolysis 1.10%；
S4, the resulting enzymolysis liquid of step S3 is filtered, filtered fluid is concentrated under reduced pressure through 80 DEG C, vacuum degree is -0.1Mpa, dense
Contracting obtains 30L concentrate；
S5,100g glucose, 75g arginine, 300g the sapidity nucleotide disodium and 400g salt are added into concentrate, protect
Holding pH value is 7, and mixed concentrated liquid is placed 45 minutes in 90 DEG C of water-baths of normal pressure, obtains elegant precious mushroom delicate flavour flavouring 29L, filling to be
It can.
From above-described embodiment it is found that being seasoned according to the delicate flavour based on elegant precious mushroom of preparation method of the present invention preparation
Product, not only raw material is easy to get, prepares that convenient, condition is easily-controllable, and yield is high, and can also expand the Sales Channel of mushroom, promotes
The comprehensive development and utilization of mushroom.
The above, only presently preferred embodiments of the present invention not do limitation in any form to the present invention, it is all according to
According to technical spirit any simple modification made to the above embodiment of the invention, equivalent variations, protection of the invention is each fallen within
Within the scope of.
Claims (6)
1. a kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom, which is characterized in that the described method comprises the following steps:
The preparation of S1, mushroom extracting solution:
It is in mass ratio elegant precious mushroom by the raw material after vacuum drying: mushroom: seafood mushroom: grifola frondosus=(10~12): (4~6): (1
~3): gained compound powder is broken to 40~100 mesh, then 5~15 times of volumes are added into mixture by the ratio mixing of (1~2)
Water, ultrasonic wave assisted extraction 5~15 minutes mushroom extracting solution；
S2, cellulose hydrolyzation: cellulase being added into mushroom extracting solution, and keeping pH value is 5~7, and temperature is 30~60 DEG C,
Enzymatic hydrolysis 0.5~2.0 hour；
S3, neutral proteinase hydrolysis: neutral proteinase is added into step S2 gained mixed liquor, keeping pH value is 6~8, temperature
It is 30~60 DEG C, obtains enzymolysis liquid within enzymatic hydrolysis 1~5 hour；
S4, enzymolysis liquid concentration: the resulting enzymolysis liquid of step S3 is filtered, filtered fluid is through being concentrated under reduced pressure into the 1/3 of extracting liquid volume
~1/5, obtain mixed concentrated liquid；
S5, allotment: glucose, arginine, the sapidity nucleotide disodium and salt being added into mixed concentrated liquid, are uniformly mixed, and protect
Holding pH value is 4~8；
S6, sterilization: the resulting mixed concentrated liquid of step S5 being placed in 90~100 DEG C of water-bath and is sterilized 30~60 minutes, is filled
Dress is able to the delicate flavour flavouring based on elegant precious mushroom.
2. a kind of preparation method of delicate flavour flavouring based on elegant precious mushroom according to claim 1, which is characterized in that step
The vacuum degree of vacuum drying is -0.05Mpa~-0.10Mpa in rapid S1, and temperature is 50~70 DEG C.
3. a kind of preparation method of delicate flavour flavouring based on elegant precious mushroom according to claim 1, which is characterized in that step
The additive amount of cellulase described in rapid S2 is the 0.02%~0.40% of mixture total mass.
4. a kind of preparation method of delicate flavour flavouring based on elegant precious mushroom according to claim 1, which is characterized in that step
The additive amount of neutral proteinase described in rapid S3 is the 0.1%~0.4% of mixture total mass.
5. a kind of preparation method of delicate flavour flavouring based on elegant precious mushroom according to claim 1, which is characterized in that step
The vacuum degree being concentrated under reduced pressure in rapid S4 is -0.05Mpa~-0.10Mpa, and temperature is 50~90 DEG C.
6. a kind of preparation method of delicate flavour flavouring based on elegant precious mushroom according to claim 1, which is characterized in that step
The additive amount of glucose is the 0.5%~1.5% of mixture total mass in rapid S5, and arginic additive amount is mixture total mass
0.25%~0.75%, the additive amount of the sapidity nucleotide disodium is the 1.50%~3.75% of mixture total mass, salt
Additive amount is the 1.0%~5.0% of mixture total mass.
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| CN110074374A (en) * | 2019-06-06 | 2019-08-02 | 四川大学 | A kind of preparation method of instant bacterium powder |
| CN115474682A (en) * | 2022-08-12 | 2022-12-16 | 江南大学 | Method for producing fermentation type high-freshness extract by using edible fungus byproducts |
| CN115606753A (en) * | 2022-11-09 | 2023-01-17 | 漳州市宏香记食品有限公司 | Processing technology of instant meat product |
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| CN1748559A (en) * | 2005-10-19 | 2006-03-22 | 中国食品发酵工业研究院 | Fragrant mushroom seasoning and its producing method |
| CN105077221A (en) * | 2015-09-14 | 2015-11-25 | 浙江科技学院 | Method for preparing flavor amino acid-containing natural mushroom powder |
| CN108095025A (en) * | 2017-11-24 | 2018-06-01 | 浙江工业大学 | A kind of organic composite delicate flavour sauce containing pilose antler mushroom and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1748559A (en) * | 2005-10-19 | 2006-03-22 | 中国食品发酵工业研究院 | Fragrant mushroom seasoning and its producing method |
| CN105077221A (en) * | 2015-09-14 | 2015-11-25 | 浙江科技学院 | Method for preparing flavor amino acid-containing natural mushroom powder |
| CN108095025A (en) * | 2017-11-24 | 2018-06-01 | 浙江工业大学 | A kind of organic composite delicate flavour sauce containing pilose antler mushroom and preparation method thereof |
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| CN110074374A (en) * | 2019-06-06 | 2019-08-02 | 四川大学 | A kind of preparation method of instant bacterium powder |
| CN115474682A (en) * | 2022-08-12 | 2022-12-16 | 江南大学 | Method for producing fermentation type high-freshness extract by using edible fungus byproducts |
| CN115474682B (en) * | 2022-08-12 | 2023-11-10 | 江南大学 | Method for producing fermented high-freshness extract by using edible fungus byproducts |
| CN115606753A (en) * | 2022-11-09 | 2023-01-17 | 漳州市宏香记食品有限公司 | Processing technology of instant meat product |
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Application publication date: 20190308 |