CN109430819A - The preparation method of cream edible mushroom and cream edible mushroom - Google Patents
The preparation method of cream edible mushroom and cream edible mushroom Download PDFInfo
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- CN109430819A CN109430819A CN201811251704.0A CN201811251704A CN109430819A CN 109430819 A CN109430819 A CN 109430819A CN 201811251704 A CN201811251704 A CN 201811251704A CN 109430819 A CN109430819 A CN 109430819A
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- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 174
- 239000006071 cream Substances 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 32
- 238000012545 processing Methods 0.000 claims abstract description 59
- 229920002752 Konjac Polymers 0.000 claims abstract description 40
- 241000233866 Fungi Species 0.000 claims abstract description 35
- 238000005470 impregnation Methods 0.000 claims abstract description 33
- 239000003607 modifier Substances 0.000 claims abstract description 33
- 235000013312 flour Nutrition 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000000265 homogenisation Methods 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 16
- 230000035800 maturation Effects 0.000 claims abstract description 15
- 235000020167 acidified milk Nutrition 0.000 claims abstract description 9
- 235000020247 cow milk Nutrition 0.000 claims abstract description 9
- 238000005360 mashing Methods 0.000 claims abstract description 4
- 238000000855 fermentation Methods 0.000 claims description 33
- 230000004151 fermentation Effects 0.000 claims description 33
- 239000007788 liquid Substances 0.000 claims description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 14
- 230000008595 infiltration Effects 0.000 claims description 13
- 238000001764 infiltration Methods 0.000 claims description 13
- 241000894006 Bacteria Species 0.000 claims description 11
- 239000003795 chemical substances by application Substances 0.000 claims description 11
- 238000004108 freeze drying Methods 0.000 claims description 11
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 10
- 239000001110 calcium chloride Substances 0.000 claims description 10
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- 235000013921 calcium diglutamate Nutrition 0.000 claims description 4
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 4
- 239000001527 calcium lactate Substances 0.000 claims description 4
- 229960002401 calcium lactate Drugs 0.000 claims description 4
- 235000011086 calcium lactate Nutrition 0.000 claims description 4
- UMVAYAXXQSFULN-QHTZZOMLSA-L calcium;(2s)-2-aminopentanedioate;hydron Chemical compound [Ca+2].[O-]C(=O)[C@@H](N)CCC(O)=O.[O-]C(=O)[C@@H](N)CCC(O)=O UMVAYAXXQSFULN-QHTZZOMLSA-L 0.000 claims description 4
- 229960002713 calcium chloride Drugs 0.000 claims description 3
- 235000011148 calcium chloride Nutrition 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 235000013305 food Nutrition 0.000 abstract description 10
- 235000013365 dairy product Nutrition 0.000 abstract description 7
- 239000004615 ingredient Substances 0.000 abstract description 6
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000003750 conditioning effect Effects 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 17
- 230000035764 nutrition Effects 0.000 description 13
- 230000006837 decompression Effects 0.000 description 12
- 230000000694 effects Effects 0.000 description 12
- 238000005516 engineering process Methods 0.000 description 11
- 230000015572 biosynthetic process Effects 0.000 description 6
- 244000247812 Amorphophallus rivieri Species 0.000 description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 5
- 239000000252 konjac Substances 0.000 description 5
- 235000010485 konjac Nutrition 0.000 description 5
- 238000000926 separation method Methods 0.000 description 5
- 238000012360 testing method Methods 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000011017 operating method Methods 0.000 description 4
- 235000005911 diet Nutrition 0.000 description 3
- 230000037213 diet Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 239000006210 lotion Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000007858 starting material Substances 0.000 description 3
- 241000222519 Agaricus bisporus Species 0.000 description 2
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 2
- 229910001424 calcium ion Inorganic materials 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 238000009777 vacuum freeze-drying Methods 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 241000486634 Bena Species 0.000 description 1
- 241000282693 Cercopithecidae Species 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 206010033307 Overweight Diseases 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015141 kefir Nutrition 0.000 description 1
- -1 methoxyl group Chemical group 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 108020004410 pectinesterase Proteins 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000009715 pressure infiltration Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000001228 trophic effect Effects 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
- 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
- A23L29/00—Foods or foodstuffs containing additives; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
-
- 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 belongs to instant conditioning food technical fields, preparation method and cream edible mushroom more particularly, to a kind of cream edible mushroom.The preparation method of cream edible mushroom in the present invention, comprising the following steps: (a) is cured and protected crisp processing to edible fungus cluster handle, then is mixed with konjaku flour solution and carried out modifier treatment；(b) maturation process is carried out to edible fungus cluster umbrella, mixes and carry out homogenization after mashing with cow's milk, lactobacillus-fermented is added, obtains edible fungus cluster umbrella acidified milk；(c) the edible fungus cluster handle after modifier treatment in step (a) and the mushroom umbrella acidified milk in step (b) are mixed and carries out vacuum impregnation processing, then be freeze-dried, obtain cream edible mushroom.The cream edible mushroom that this method obtains not only had maintained the original nutritional ingredient of edible mushroom, but also effectively enhanced the giving off a strong fragrance flavor of dairy products, products obtained therefrom palatable crisp, unique flavor, easy to carry, instant.
Description
Technical field
The present invention relates to instant conditioning food technical fields, more particularly, to the preparation method and cream of a kind of cream edible mushroom
Edible mushroom processed.
Background technique
Not only nutrition and health care with higher is worth edible mushroom, also has unique flavor, popular among consumers.Tool
Flavoursome delicious, fragrance make people mentally refreshing, it is full of nutrition the features such as.Current various instant edible mushroom development technologies are various, product
It emerges one after another.Such as marinated needle mushroom, mushroom pine, White fungus broth, mushroom fried chip, extruding agaricus bisporus.It but is single raw material mostly
Converted products, audient is few, product variety narrowly distributing, and processing technology is simple, and process nutrition deterioration is larger.In consumer
Diet structure in edible mushroom flavor and nutrition, functional components do not fully demonstrated, some edible fungus characteristics
Flavor is not significant, such as monkey mushroom biscuit；Some products contain lignifying ingredient, and water solubility is poor, and quality is low, poor taste, such as swollen
Change agaricus bisporus etc., therefore, because the nutritional advantages of mushroom food materials of the backwardness of processing technology based on edible mushroom are not filled also
Fission is existing.
Since overweight, the obesity rates of the unreasonable initiation of diet structure highlight.Therefore, push nutrition diversification to improvement China
The diet structure of resident promotes the health of resident to be of great significance.
In consideration of it, the present invention is specifically proposed.
Summary of the invention
It is an object of the present invention to provide a kind of preparation method of cream edible mushroom, this method can give full play to edible mushroom
With the nutritional advantages of dairy milk starting material, the quenched effect of crisp and microwave is protected using decompression and forms loose and porous structure, is mentioned for the crisp degree of product
For technical support；The mouthfeel for sufficiently improving edible fungus using lactobacillus-fermented technology, improves the healthcare function of product；Vacuum
Dipping can promote fermentation liquid and be substantially filled in the gap of mushroom handle, provide product quality homogeneity；Vacuum freeze drying technology maximum limit
Degree reduces the dry loss to nutrition.
The cream system obtained it is a further object to provide the preparation method of cream edible mushroom as described above is edible
Bacterium, which had not only maintained the original nutritional ingredient of edible mushroom, but also effectively enhanced the giving off a strong fragrance flavor of dairy products, and gained produces
Product palatable crisp, unique flavor, easy to carry, instant.
In order to realize above-mentioned purpose of the invention, the following technical scheme is adopted:
A kind of preparation method of cream edible mushroom, comprising the following steps:
(a) edible fungus cluster handle is cured and is protected crisp processing, then mixed with konjaku flour solution and carry out modifier treatment；
Preferably, the vacuum degree for protecting crisp processing is -0.006~-0.003MPa, more preferably -0.005~-
0.004MPa；
(b) maturation process is carried out to edible fungus cluster umbrella, mixes and carry out homogenization after mashing with cow's milk, lactic acid bacteria is added
Fermentation, obtains edible fungus cluster umbrella acidified milk；
Preferably, the pressure of the homogenization is 110-130MPa, more preferably 115-120MPa；
(c) the edible fungus cluster handle after modifier treatment in step (a) and the mushroom umbrella acidified milk in step (b) are mixed and is carried out
Vacuum impregnation processing, then be freeze-dried, obtain cream edible mushroom.
Preferably, in step (b), the maturation process time of the edible fungus cluster umbrella is 25-40s, more preferably 28-
33s。
Preferably, in step (b), the lactic acid bacteria is selected from lactobacillus fermenti BNCC194390 and lactobacillus fermenti
The combination of one or both of BNCC194165.
Preferably, in step (b), the fermentation temperature of the lactobacillus-fermented is 36.5-37.2 DEG C, more preferably
36.8-37℃；
Preferably, the fermentation time of the lactobacillus-fermented is 60-80h, more preferably 70-75h.
Preferably, in step (a), the maturation process time of the edible fungus cluster handle is 35-65s, preferably 40-60s.
Preferably, in step (a), the time for protecting crisp processing is 20-40min, more preferably 25-30min；
Preferably, the concentration of the crispness retaining agent for protecting crisp processing is 0.03%-0.07%, more preferably 0.04%-
0.05%；
Preferably, the crispness retaining agent for protecting crisp processing includes at least one of calcium chloride, calcium lactate and calcium glutamate, more
Preferably calcium chloride.
Preferably, first it is stirred infiltration processing in step (a), before modifier treatment, the konjaku flour solution and edible
The stirring infiltrating time of mushroom handle is 25-40min, more preferably 28-32min；
Preferably, the mass fraction of the konjaku flour is 0.1%-0.2%, preferably 0.13%-0.16%；
Preferably, the temperature of the konjaku flour solution is 80-87 DEG C, more preferably 84-85 DEG C.
Preferably, the modifier treatment in the step (a) includes microwave modifier treatment；
Preferably, the microwave power is 10-13KW, preferably 11-12KW；Vacuum degree is -0.085~-0.055Mpa,
Preferably -0.08~-0.06Mpa；
Preferably, the modifier treatment time is 1.8-3.5min, more preferably 2-3min.
Preferably, in step (c), the vacuum degree of the vacuum impregnation processing is 0.07-0.09MPa, preferably
0.075-0.085MPa；The time of vacuum impregnation processing is 15-25min, preferably 21-22min；
Preferably, the solid-to-liquid ratio of the cream edible mushroom after the vacuum impregnation is 1:2.8-3.3, more preferably 1:3-3.1；
Preferably, the water content of the edible fungus cluster handle after the freeze-drying is lower than 5%.
The cream edible mushroom that the preparation method of cream edible mushroom as described above obtains.
Compared with the prior art, the invention has the following beneficial effects:
(1) present invention is mainly raw material using edible mushroom, after the curing of fresh mushroom handle, protects crisp processing, addition evil spirit by decompression
Taro powder, microwave-assisted modifier treatment form loose and porous structure；After mushroom umbrella crushes, lotion is added, addition fermentation liquid is high-pressure homogeneous,
Lactobacillus-fermented；The quenched mushroom handle of fermentation liquid vacuum impregnation, freeze-drying, is made cream edible mushroom.This method can give full play to food
With the nutritional advantages of bacterium and dairy milk starting material, the quenched effect of crisp and microwave is protected using decompression and forms loose and porous structure, is that product is crisp
Degree provides technical support；The mouthfeel for sufficiently improving edible fungus using lactobacillus-fermented technology, improves the healthcare function of product；
Vacuum impregnation can promote fermentation liquid and be substantially filled in the gap of mushroom handle, provide product quality homogeneity；Vacuum freeze drying technology is most
Limits reduce the dry loss to nutrition.
(2) the cream edible mushroom that the preparation method of heretofore described cream edible mushroom obtains, both maintains edible mushroom
Original nutritional ingredient, and effectively enhance the giving off a strong fragrance flavor of dairy products, products obtained therefrom palatable crisp, unique flavor, it is easy to carry,
Instant.
Detailed description of the invention
It, below will be to specific in order to illustrate more clearly of the specific embodiment of the invention or technical solution in the prior art
Embodiment or attached drawing needed to be used in the description of the prior art be briefly described, it should be apparent that, it is described below
Attached drawing is some embodiments of the present invention, for those of ordinary skill in the art, before not making the creative labor
It puts, is also possible to obtain other drawings based on these drawings.
Fig. 1 is the scanning electron microscopic picture of the cream edible mushroom in the embodiment of the present invention 1；
Fig. 2 is the scanning electron microscopic picture of the cream edible mushroom in comparative example 1 of the present invention；
Fig. 3 is the scanning electron microscopic picture of the cream edible mushroom in the embodiment of the present invention 2；
Fig. 4 is the scanning electron microscopic picture of the cream edible mushroom in comparative example 2 of the present invention.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
Understand, the following example is merely to illustrate the present invention, and is not construed as limiting the scope of the invention.It is not specified in embodiment specific
Condition person carries out according to conventional conditions or manufacturer's recommended conditions.Reagents or instruments used without specified manufacturer is
The conventional products that can be obtained by commercially available purchase.
A kind of preparation method of cream edible mushroom, comprising the following steps:
(a) edible fungus cluster handle is cured and is protected crisp processing, then mixed with konjaku flour solution and carry out modifier treatment；
Preferably, the vacuum degree for protecting crisp processing is -0.006~-0.003MPa, more preferably -0.005~-
0.004MPa；
Protect the vacuum degree typical but non-limiting for example, -0.006MPa, -0.005MPa, -0.004MPa of crisp processing
Or -0.003MPa.
(b) maturation process is carried out to edible fungus cluster umbrella, mixes and carry out homogenization after mashing with cow's milk, lactic acid bacteria is added
Fermentation, obtains edible fungus cluster umbrella acidified milk；
Preferably, the pressure of the homogenization is 110-130MPa, more preferably 115-120MPa；
The pressure of homogenization it is typical but non-limiting be, for example, 110MPa, 112MPa, 115MPa, 120MPa,
125MPa or 130MPa.
(c) the edible fungus cluster handle after modifier treatment in step (a) and the mushroom umbrella acidified milk in step (b) are mixed and is carried out
Vacuum impregnation processing, then be freeze-dried, obtain cream edible mushroom.
It is raw material that the present invention, which mainly utilizes edible mushroom, after the curing of fresh mushroom handle, protects crisp processing by decompression, adds konjaku
Powder, microwave-assisted modifier treatment form loose and porous structure；After mushroom umbrella crushes, lotion is added, addition fermentation liquid is high-pressure homogeneous, cream
Acid bacteria fermentation；The quenched mushroom handle of fermentation liquid vacuum impregnation, freeze-drying, is made cream edible mushroom, which both maintained
The original nutritional ingredient of edible mushroom, and effectively enhance the giving off a strong fragrance flavor of dairy products, products obtained therefrom palatable crisp, unique flavor, just
In carrying, instant.
Preferably, in step (b), the maturation process time of the edible fungus cluster umbrella is 25-40s, more preferably 28-
33s.The maturation process of edible fungus cluster umbrella is handled using steam cure, and the maturation process time is in 25-40s.
The typical but non-limiting maturation process time of edible fungus cluster umbrella is, for example, 25s, 27s, 30s, 33s, 35s, 38s
Or 40s.
Preferably, in step (b), the lactic acid bacteria is selected from lactobacillus fermenti BNCC194390 and lactobacillus fermenti
The combination of one or both of BNCC194165.
Preferably, in step (b), the fermentation temperature of the lactobacillus-fermented is 36.5-37.2 DEG C, more preferably
36.8-37℃；
The typical but non-limiting fermentation temperature of lactobacillus-fermented is, for example, 36.5 DEG C, 36.6 DEG C, 36.7 DEG C, 36.8
DEG C, 36.9 DEG C, 37 DEG C, 37.1 DEG C or 37.2 DEG C.
Preferably, the fermentation time of the lactobacillus-fermented is 60-80h, more preferably 70-75h.
The fermentation time of lactobacillus-fermented it is typical but non-limiting be, for example, 60h, 62h, 65h, 67h, 70h, 72h,
75h, 77h or 80h.
The present invention uses the hair that deposit number is BNCC194165 for the lactobacillus fermenti of BNCC194390 and deposit number
At least one of kefir milk bacillus is fermented, and is 36.5-37.2 DEG C in fermentation temperature, and fermentation time is the item of 60-80h
It ferments under part, there is preferable ferment effect, enrich nutrition and the flavor of product, improve the healthy functions of product.
Preferably, in step (a), the maturation process time of the edible fungus cluster handle is 35-65s, preferably 40-60s.
The maturation process of edible fungus cluster handle is handled using steam cure.
The typical but non-limiting maturation process time of edible fungus cluster handle is, for example, 35s, 40s, 45s, 50s, 55s, 60s
Or 65s.
Preferably, in step (a), the time for protecting crisp processing is 20-40min, more preferably 25-30min；
Protect crisp processing time it is typical but non-limiting be, for example, 20min, 22min, 25min, 30min, 35min or
40min。
Preferably, the concentration of the crispness retaining agent for protecting crisp processing is 0.03%-0.07%, more preferably 0.04%-
0.05%；
The concentration that the crispness retaining agent of crisp processing is protected in the present invention is 0.03%-0.07%, can be made with preferable crisp degree
Edible fungus cluster handle.The excessive concentration of crispness retaining agent or the too low mouthfeel that can all influence edible fungus cluster handle.
Protect the crispness retaining agent of crisp processing concentration it is typical but non-limiting be, for example, 0.03%, 0.035%, 0.04%,
0.045%, 0.05%, 0.06% or 0.07%.
Preferably, the crispness retaining agent for protecting crisp processing includes at least one of calcium chloride, calcium lactate and calcium glutamate, more
Preferably calcium chloride.
Calcium ion in crispness retaining agent can activate pectinesterase, improve the activity of enzyme, pectin is promoted to be converted into methoxyl group
Pectin, then insoluble Calcium Pectate is generated with calcium ion effect, this salt has gelatification, can condense in space between cells, increases
Strong intercellular connection, so that mushroom be made to become hard and brittle.Preferably calcium chloride of the present invention has and preferably protects crisp effect, and
And it is at low cost.
Preferably, first it is stirred infiltration processing in step (a), before modifier treatment, the konjaku flour solution and edible
The stirring infiltrating time of mushroom handle is 25-40min, more preferably 28-32min；
Konjaku contains unique nutrition, and the fiber in konjaku, which is known as, promotes gastrointestinal peristalsis and function of relaxing bowel, can be intestines
Noxious material in road excretes rapidly, to be effectively prevented constipation, and has auxiliary to control colon cancer, hemorrhoid and phlebangioma
Treat effect.In addition, it is also reduced the effect of internal cholesterol accumulation, there is important meaning to prevention and treatment hypertension and artery sclerosis
Justice.The present invention is by addition konjaku flour, under the quenched effect of microwave, plays the swelling character of konjaku flour, generates foaming effect, have
Conducive to the formation of mushroom handle loose and porous structure, promote vacuum-impregnated homogeneity, the texture of improvement cream edible mushroom processed and crisp degree,
To make it have better mouthfeel.
It is, for example, 25min, 26min, 28min, 30min, 32min, 35min that it is typical but non-limiting, which to stir infiltrating time,
Or 40min.
Preferably, the mass fraction of the konjaku flour is 0.1%-0.2%, preferably 0.13%-0.16%；
The mass fraction of konjaku flour it is typical but non-limiting be, for example, 0.1%, 0.12%, 0.13%, 0.14%,
0.15%, 0.16%, 0.17%, 0.18%, 0.19% or 0.2%.
Preferably, the temperature of the konjaku flour solution is 80-87 DEG C, more preferably 84-85 DEG C.
Konjaku flour is dissolved in 80-87 DEG C of water, the mass fraction of konjaku flour is that 0.1%-0.2% can in konjaku flour solution
Preferable foaming effect is played, mushroom handle type is at loose and porous structure.The mass fraction of konjaku flour is too low, and foaming effect is bad, mushroom
Handle type at pore structure it is less, be unfavorable for later period solution dipping homogeneity.
The temperature of konjaku flour solution it is typical but non-limiting be, for example, 80 DEG C, 81 DEG C, 82 DEG C, 83 DEG C, 84 DEG C, 85 DEG C,
86 DEG C or 87 DEG C.
Preferably, the modifier treatment in the step (a) includes microwave modifier treatment；
Preferably, the microwave power is 10-13KW, preferably 11-12KW；Vacuum degree is -0.085~-0.055Mpa,
Preferably -0.08~-0.06Mpa；
Microwave power it is typical but non-limiting be, for example, 10KW, 10.5KW, 11KW, 11.5KW, 12KW, 12.5KW or
13KW。
Vacuum degree it is typical but non-limiting be, for example, -0.085Mpa, -0.08Mpa, -0.075Mpa, -0.07Mpa, -
0.065Mpa, -0.06Mpa or -0.055Mpa.
Preferably, the modifier treatment time is 1.8-3.5min, more preferably 2-3min.
The typical but non-limiting modifier treatment time is, for example, 1.8min, 2min, 2.5min, 3min or 3.5min.
Addition konjaku flour and to carry out microwave quenched is 10-13KW in microwave power, vacuum degree is -0.085~-
0.055Mpa, under conditions of the modifier treatment time is 1.8-3.5min, mushroom handle is capable of forming loose and porous structure, is conducive to impregnate
Homogeneity, improve product texture and crisp degree, assign product splendid mouthfeel.
Preferably, in step (c), the vacuum degree of the vacuum impregnation processing is 0.07-0.09MPa, preferably
0.075-0.085MPa；The time of vacuum impregnation processing is 15-25min, preferably 21-22min；
Vacuum impregnation processing vacuum degree it is typical but non-limiting be, for example, 0.07MPa, 0.075MPa, 0.08MPa,
0.085MPa or 0.09MPa.
Vacuum impregnation processing time it is typical but non-limiting be, for example, 15min, 16min, 17min, 18min,
19min, 20min, 21min, 22min, 23min, 24min or 25min.
Preferably, the solid-to-liquid ratio of the cream edible mushroom after the vacuum impregnation is 1:2.8-3.3, more preferably 1:3-3.1；
The solid-to-liquid ratio of cream edible mushroom after vacuum impregnation it is typical but non-limiting be, for example, 1:2.8,1:2.9,1:3,
1:3.1,1:3.2 or 1:3.3.
Vacuum impregnation promotes the homogeneity of cream edible mushroom processed, improves its texture and crisp degree, has cream edible mushroom
Preferable mouthfeel.
Preferably, the water content of the edible fungus cluster handle after the freeze-drying is lower than 5%.
Freeze Drying Technique reduces the dry loss to nutrition to greatest extent.
The cream edible mushroom that the preparation method of cream edible mushroom as described above obtains.
According to the trophic function of the functional characteristic combination dairy milk starting material of different mushrooms, while paying attention to product quality and special favor
Embodiment, product amino acid rich in, nucleotide etc. are made using novel practical processing technology, realize edible fungi nutrition
Complete utilization.
It follows nutrition and detracts the developing thought guaranteed the quality, processing technology is with the obvious advantage, and technological innovation is high, strong applicability sum aggregate
Cheng Gao.It is integrated to protect the technologies such as crisp, microwave-assisted quenched, vacuum impregnation and freeze-drying utmostly with steam blanching, decompression
Remain nutritional ingredient；Fermentation process enriches nutrition and the flavor of product, improves the healthy functions of product.
In a preferred embodiment, the preparation method of cream edible mushroom processed, comprising the following steps:
(1) decompression is protected crisp: being taken fresh food mushroom handle edible portion steam cure to handle, is handled time 40-60s；Subtract
The crispness retaining agent of 0.03%-0.07% is added in pressure infiltration (vacuum degree is -0.006~-0.003MPa), impregnates 20-40min, drains
Moisture, finishing；
(2) microwave-assisted quenched: to take konjaku flour to be dissolved in 80-87 DEG C of water, mass fraction reaches 0.1%-0.2%, adds
Stirring infiltrates 25-40min after entering mushroom handle, is cooled to room temperature.Microwave-assisted modifier treatment: microwave power 10-13KW, vacuum degree-
0.08~-0.06Mpa handles time 2-3.5min；
(3) prepared by mushroom umbrella acidified milk: being beaten at a high speed after carrying out steam cure processing 25-40s to mushroom umbrella, adds lotion simultaneously
It carries out homogenization (FB-110T type superhigh-voltage homogenizing machine, Shanghai Li Tu mechanical equipment Engineering Co., Ltd), pressure 110-
130MPa, processing twice, addition lactic acid bacteria (BeNa Culture Collection Institute of Biotechnology, lactobacillus fermenti BNCC194390 and
At least one of lactobacillus fermenti BNCC194165), ferment 60-80h under conditions of temperature is 36.5-37.2 DEG C；
(4) fermentation liquid vacuum impregnation: at room temperature, the mushroom handle after microwave modifier treatment is put into fermentation liquid and carries out Vaccum Permeating
Stain, vacuum degree 0.07-0.09MPa, vacuum impregnation time are 15-25min, solid-to-liquid ratio 1:2.8-3.3；
(5) it is freeze-dried: impregnated mushroom handle being freeze-dried to water content lower than 5%, sealed package after export.
Below with reference to specific embodiment, comparative example and attached drawing, the present invention will be further described.
Embodiment 1
A kind of preparation method of cream edible mushroom, comprising the following steps:
(a) the mushroom 5Kg that head is uniform, fresh is taken, mushroom handle and the separation of mushroom umbrella is carried out, takes fresh food mushroom handle edible
Part 1.4Kg, steam cure handle 40s, and then the mushroom handle of curing is put into vacuum tank and carries out decompression infiltration processing, vacuum degree
For -0.005MPa, 0.05% calcium chloride is added, drains away the water after impregnating 30min, it is spare after finishing；
Konjaku flour (mass fraction reaches 0.15%) is taken to be dissolved in 85 DEG C of water, the mushroom handle after finishing is added stirs infiltration
30min is then cooled to room temperature so that konjac liquid is fully penetrated.It is loose mostly empty to be put into quenched formation in vacuum microwave dryer
Structure, microwave treatment conditions are as follows: microwave power 12KW, vacuum degree -0.08Mpa handle time 3min；
(b) mushroom umbrella 3.5Kg is handled with steam cure, handles time 30s, after high speed is beaten, addition fresh cow milk 21L carries out equal
Matter processing, twice, the pressure of homogenization is 120MPa, then adds lactobacillus fermenti BNCC194390, in 37 DEG C of item for processing
Ferment 72h under part, forms edible mushroom lactic fermentation liquid；
(c) at room temperature, it takes the mushroom handle by microwave modifier treatment to be put into edible mushroom lactic fermentation liquid and carries out vacuum impregnation,
Vacuum degree is 0.08MPa, and the vacuum impregnation time is 20min, solid-to-liquid ratio 1:3；By impregnated mushroom handle, it is put into freeze-drying extremely
Water content is 4%, sealed package after export.
Embodiment 2
A kind of preparation method of cream edible mushroom, comprising the following steps:
(a) the mushroom 5Kg that head is uniform, fresh is taken, mushroom handle and the separation of mushroom umbrella is carried out, takes fresh food mushroom handle edible
Part 1.45Kg, steam cure handle 60s, and then the mushroom handle of curing is put into vacuum tank and carries out decompression infiltration processing, vacuum
Degree is -0.005MPa, and 0.05% calcium chloride is added, and is drained away the water after impregnating 30min, spare after finishing；
Konjaku flour (mass fraction reaches 0.13%) is taken to be dissolved in 85 DEG C of water, the mushroom handle after finishing is added stirs infiltration
30min is then cooled to room temperature so that konjac liquid is fully penetrated.It is loose mostly empty to be put into quenched formation in vacuum microwave dryer
Structure, microwave treatment conditions are as follows: microwave power 12KW, vacuum degree -0.06Mpa handle time 2min；
(b) mushroom umbrella 3.4Kg is handled with steam cure, handles time 30s, after high speed is beaten, fresh cow milk 20.4L is added and carries out
Homogenization, twice, the pressure of homogenization is 115MPa, then adds lactobacillus fermenti BNCC194390, at 36.8 DEG C for processing
Under conditions of ferment 75h, form edible mushroom lactic fermentation liquid；
(c) at room temperature, it takes the mushroom handle by microwave modifier treatment to be put into edible mushroom lactic fermentation liquid and carries out vacuum impregnation,
Vacuum degree is 0.085MPa, and the vacuum impregnation time is 22min, solid-to-liquid ratio 1:3.1；By impregnated mushroom handle, it is dry to be put into freezing
It is dry to water content be 4.5%, sealed package after export.
Embodiment 3
A kind of preparation method of cream edible mushroom, comprising the following steps:
(a) the mushroom 5Kg that head is uniform, fresh is taken, mushroom handle and the separation of mushroom umbrella is carried out, takes fresh food mushroom handle edible
Part 1.45Kg, steam cure handle 40s, and then the mushroom handle of curing is put into vacuum tank and carries out decompression infiltration processing, vacuum
Degree is -0.005MPa, and 0.05% calcium chloride is added, and is drained away the water after impregnating 30min, spare after finishing；
Konjaku flour (mass fraction reaches 0.13%) is taken to be dissolved in 85 DEG C of water, the mushroom handle after finishing is added stirs infiltration
30min is then cooled to room temperature so that konjac liquid is fully penetrated.It is loose mostly empty to be put into quenched formation in vacuum microwave dryer
Structure, microwave treatment conditions are as follows: microwave power 12KW, vacuum degree -0.06Mpa handle time 2min；
(b) mushroom umbrella 3.4Kg is handled with steam cure, handles time 30s, after high speed is beaten, fresh cow milk 20.4L is added and carries out
Homogenization, the pressure of homogenization are 120MPa, and processing twice, then adds lactobacillus fermenti BNCC194165, at 36.8 DEG C
Under conditions of ferment 72h, form edible mushroom lactic fermentation liquid；
(c) at room temperature, it takes the mushroom handle by microwave modifier treatment to be put into edible mushroom lactic fermentation liquid and carries out vacuum impregnation,
Vacuum degree is 0.075MPa, and the vacuum impregnation time is 20min, solid-to-liquid ratio 1:3；By impregnated mushroom handle, it is put into freeze-drying
It is 4% to water content, sealed package after export.
Embodiment 4
A kind of preparation method of cream edible mushroom, comprising the following steps:
(a) the mushroom 5Kg that head is uniform, fresh is taken, mushroom handle and the separation of mushroom umbrella is carried out, takes fresh food mushroom handle edible
Part 1.4Kg, steam cure handle 35s, and then the mushroom handle of curing is put into vacuum tank and carries out decompression infiltration processing, vacuum degree
For -0.006MPa, 0.03% calcium lactate is added, drains away the water after impregnating 20min, it is spare after finishing；
Konjaku flour (mass fraction reaches 0.1%) is taken to be dissolved in 80 DEG C of water, the mushroom handle after finishing is added stirs infiltration
25min is then cooled to room temperature so that konjac liquid is fully penetrated.It is loose mostly empty to be put into quenched formation in vacuum microwave dryer
Structure, microwave treatment conditions are as follows: microwave power 10KW, vacuum degree -0.085Mpa handle time 1.8min；
(b) mushroom umbrella 3.5Kg is handled with steam cure, handles time 30s, after high speed is beaten, addition fresh cow milk 21L carries out equal
Matter processing, twice, the pressure of homogenization is 110MPa, then adds lactobacillus fermenti BNCC194165, at 36.5 DEG C for processing
Under the conditions of ferment 60h, form edible mushroom lactic fermentation liquid；
(c) at room temperature, it takes the mushroom handle by microwave modifier treatment to be put into edible mushroom lactic fermentation liquid and carries out vacuum impregnation,
Vacuum degree is 0.07MPa, and the vacuum impregnation time is 15min, solid-to-liquid ratio 1:2.8；By impregnated mushroom handle, it is put into freeze-drying
It is 3% to water content, sealed package after export.
Embodiment 5
A kind of preparation method of cream edible mushroom, comprising the following steps:
(a) the mushroom 5Kg that head is uniform, fresh is taken, mushroom handle and the separation of mushroom umbrella is carried out, takes fresh food mushroom handle edible
Part 1.4Kg, steam cure handle 60s, and then the mushroom handle of curing is put into vacuum tank and carries out decompression infiltration processing, vacuum degree
For -0.003MPa, 0.07% calcium glutamate is added, drains away the water after impregnating 40min, it is spare after finishing；
Konjaku flour (mass fraction reaches 0.2%) is taken to be dissolved in 87 DEG C of water, the mushroom handle after finishing is added stirs infiltration
40min is then cooled to room temperature so that konjac liquid is fully penetrated.It is loose mostly empty to be put into quenched formation in vacuum microwave dryer
Structure, microwave treatment conditions are as follows: microwave power 13KW, vacuum degree -0.055Mpa handle time 3.5min；
(b) mushroom umbrella 3.5Kg is handled with steam cure, handles time 40s, after high speed is beaten, addition fresh cow milk 21L carries out equal
Matter processing, twice, the pressure of homogenization is 130MPa, then adds lactobacillus fermenti BNCC194165, at 37.2 DEG C for processing
Under the conditions of ferment 80h, form edible mushroom lactic fermentation liquid；
(c) at room temperature, it takes the mushroom handle by microwave modifier treatment to be put into edible mushroom lactic fermentation liquid and carries out vacuum impregnation,
Vacuum degree is 0.09MPa, and the vacuum impregnation time is 25min, solid-to-liquid ratio 1:3.3；By impregnated mushroom handle, it is put into freeze-drying
It is 3.5% to water content, sealed package after export.
Comparative example 1
A kind of preparation method of cream edible mushroom, in addition to not carrying out decompression and protecting crisp processing, other operating procedures and implementation
Example 1 is identical.
Comparative example 2
A kind of preparation method of cream edible mushroom, in addition to being not added with konjaku flour and not carrying out microwave-assisted modifier treatment,
Other operating procedures are same as Example 2.
Comparative example 3
A kind of preparation method of cream edible mushroom, in addition to not carrying out lactobacillus-fermented, other operating procedures and embodiment 3
It is identical.
Test example
Cream edible mushroom obtained in embodiment and comparative example is subjected to hardness test, brittleness test and sensory evaluation ratio
Compared with the hardness of cream edible mushroom processed and the test result of brittleness are as shown in Table 1, and the sensory evaluation of cream edible mushroom processed is compared such as table two
It is shown.
The hardness of one cream edible mushroom of table and the test result of brittleness
| Embodiment and comparative example | Hardness (g) | Brittleness (mm) |
| Embodiment 1 | 2648.6±114 | 3.13±0.19 |
| Embodiment 2 | 2678.3±125 | 3.17±0.21 |
| Embodiment 3 | 2688.7±106 | 3.20±0.24 |
| Embodiment 4 | 2695.1±146 | 3.25±0.15 |
| Embodiment 5 | 2705.9±169 | 3.28±0.18 |
| Comparative example 1 | 3987±176 | 3.95±0.17 |
| Comparative example 2 | 4172±213 | 3.84±0.13 |
| Comparative example 3 | 3548±119 | 3.36±0.10 |
The sensory evaluation of cream edible mushroom processed made from two embodiment and comparative example of table is compared
As shown in Table 1, according to the bigger expression sample hardness of required power it is bigger and apart from smaller expression sample brittleness it is bigger, it is real
The cream edible mushroom hardness applied in a 1-5 is lower, has preferable brittleness, good in taste；As shown in Table 2, embodiment 1-5 system
The cream edible mushroom obtained has preferable color, form, flavour and smell；Wherein, the scoring of color, form and smell exists
More than 8.0 points (containing 8.0), the scoring of flavour is at 9.0 points or more.
The cream edible mushroom of comparative example 1 is without crisp processing is protected, as shown in Figure 2；The warp of cream edible mushroom made from embodiment 1
It crosses and protects crisp processing, as shown in Figure 1；In conjunction with Fig. 1 with Fig. 2 it is found that embodiment 1 compares comparative example 1, cream edible mushroom structure obtained
It is more loose porous, cream edible mushroom processed can be made to form more loose porous structure it follows that protecting crisp processing, so as to improve mouth
Sense.
It is not added with konjaku flour in comparative example 2 and does not carry out microwave-assisted modifier treatment, cream edible mushroom hardness obtained is big,
Brittleness is low, poor taste, and color, form, the scoring of flavour and smell are relatively low.And cream edible mushroom made from embodiment 2, by scheming
3 it is found that there is the depositional phenomenon of konjaku powder particles, and hardness is low, and brittleness is big, have preferable mouthfeel, illustrate add konjaku flour and
Microwave irradiation modifier treatment can effectively change the texture characteristic of product, improve crisp degree, and then improve its mouthfeel.
The preparation method of cream edible mushroom in comparative example 3, in addition to not carrying out lactobacillus-fermented, other operating procedures with
Embodiment 3 is identical.Cream edible mushroom brittleness made from comparative example 3 is low, poor taste, in terms of color, form, flavour and smell
It scores relatively low, it follows that cream edible mushroom obtained has better mouthfeel after present invention combination lactobacillus-fermented.
Finally, it should be noted that the above embodiments are only used to illustrate the technical solution of the present invention., rather than its limitations；To the greatest extent
Pipe present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that: its according to
So be possible to modify the technical solutions described in the foregoing embodiments, or to some or all of the technical features into
Row equivalent replacement；And these are modified or replaceed, various embodiments of the present invention technology that it does not separate the essence of the corresponding technical solution
The range of scheme.
Claims (10)
1. a kind of preparation method of cream edible mushroom, which comprises the following steps:
(a) edible fungus cluster handle is cured and is protected crisp processing, then mixed with konjaku flour solution and carry out modifier treatment；
Preferably, the vacuum degree for protecting crisp processing is -0.006~-0.003MPa, more preferably -0.005~-0.004MPa；
(b) maturation process is carried out to edible fungus cluster umbrella, mixes and carry out homogenization after mashing with cow's milk, lactic acid bacteria hair is added
Ferment obtains edible fungus cluster umbrella acidified milk；
Preferably, the pressure of the homogenization is 110-130MPa, more preferably 115-120MPa；
(c) the edible fungus cluster handle after modifier treatment in step (a) and the mushroom umbrella acidified milk in step (b) are mixed and carries out vacuum
Impregnation, then be freeze-dried, obtain cream edible mushroom.
2. the preparation method of cream edible mushroom according to claim 1, which is characterized in that described edible in step (b)
The maturation process time of mushroom umbrella is 25-40s, more preferably 28-33s.
3. the preparation method of cream edible mushroom according to claim 1, which is characterized in that in step (b), the lactic acid
Bacterium is selected from the combination of one or both of lactobacillus fermenti BNCC194390 and lactobacillus fermenti BNCC194165.
4. the preparation method of cream edible mushroom according to claim 1, which is characterized in that in step (b), the lactic acid
The fermentation temperature of bacterium fermentation is 36.5-37.2 DEG C, more preferably 36.8-37 DEG C；
Preferably, the fermentation time of the lactobacillus-fermented is 60-80h, more preferably 70-75h.
5. the preparation method of cream edible mushroom according to claim 1, which is characterized in that described edible in step (a)
The maturation process time of mushroom handle is 35-65s, preferably 40-60s.
6. the preparation method of edible mushroom according to claim 1, which is characterized in that described to protect crisp processing in step (a)
Time be 20-40min, more preferably 25-30min；
Preferably, the concentration of the crispness retaining agent for protecting crisp processing is 0.03%-0.07%, more preferably 0.04%-0.05%；
Preferably, the crispness retaining agent for protecting crisp processing includes at least one of calcium chloride, calcium lactate and calcium glutamate, more preferably
For calcium chloride.
7. the preparation method of cream edible mushroom according to claim 1, which is characterized in that in step (a), modifier treatment
Preceding to be first stirred infiltration processing, the stirring infiltrating time of the konjaku flour solution and edible fungus cluster handle is 25-40min, more excellent
It is selected as 28-32min；
Preferably, the mass fraction of the konjaku flour is 0.1%-0.2%, preferably 0.13%-0.16%；
Preferably, the temperature of the konjaku flour solution is 80-87 DEG C, more preferably 84-85 DEG C.
8. the preparation method of cream edible mushroom according to claim 1, which is characterized in that quenched in the step (a)
Processing includes microwave modifier treatment；
Preferably, the microwave power is 10-13KW, preferably 11-12KW；Vacuum degree is -0.085~-0.055Mpa, preferably
For -0.08~-0.06Mpa；
Preferably, the modifier treatment time is 1.8-3.5min, more preferably 2-3min.
9. the preparation method of cream edible mushroom according to claim 1, which is characterized in that in step (c), the vacuum
The vacuum degree of impregnation is 0.07-0.09MPa, preferably 0.075-0.085MPa；The time of vacuum impregnation processing is 15-
25min, preferably 21-22min；
Preferably, the solid-to-liquid ratio of the cream edible mushroom after the vacuum impregnation is 1:2.8-3.3, more preferably 1:3-3.1；
Preferably, the water content of the edible fungus cluster handle after the freeze-drying is lower than 5%.
10. the cream edible mushroom obtained such as the preparation method of the described in any item cream edible mushrooms of claim 1-9.
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