CN109619544A - A kind of edible mushroom recombination product and its preparation method and application - Google Patents
A kind of edible mushroom recombination product and its preparation method and application Download PDFInfo
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- CN109619544A CN109619544A CN201811320392.4A CN201811320392A CN109619544A CN 109619544 A CN109619544 A CN 109619544A CN 201811320392 A CN201811320392 A CN 201811320392A CN 109619544 A CN109619544 A CN 109619544A
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- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical group [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
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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
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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 present invention provides a kind of edible mushroom recombination products and its preparation method and application.The edible mushroom recombinates product by including that the raw material of following parts by weight is made: 10~30 parts of white beech mushroom, 8~25 parts of Agricus blazei, 15~40 parts of Pleurotus eryngii, 8~20 parts of mushroom, 20~40 parts of crab flavour mushroom, 1~15 part of starch and 1~10 part of trehalose.The present invention mixes specific edible mushroom with starch and trehalose, product is recombinated by the edible mushroom that the raw material that the component including above-mentioned special ratios is constituted is prepared, under the premise of meeting the elderly's nutrition and energy requirement, there is good gel strength, be suitable for designed for old people.Method provided by the present invention is produced soft palatable, is suitble to designed for old people, nutrition is balanced, and the physilogical characteristics and nutritional need for taking into account the elderly are, it can be achieved that standardization, industrialized production.
Description
Technical field
The present invention relates to food technology field, more particularly, to a kind of edible mushroom recombination product and preparation method thereof and
Using.
Background technique
In recent years, with the raising of China's living standard and medical level, the decline of fertility-rate, population aging degree day
Become severe.For the blank of current China's old age special food, exploitation is suitble to industrialization nutrition product designed for old people, market
Demand is higher and higher.
Edible mushroom is not only delicious, but also full of nutrition, is often referred to as healthy food by people, as mushroom not only contains various people
Body essential amino acid also has the function of reducing the cholesterol in blood, treats hypertension, it was found that mushroom, mushroom, acupuncture needle
Substance containing enhancing human body cancer resistance in mushroom, Hericium erinaceus.In addition, edible mushroom is rich in dietary fiber component, can be effectively relieved
Human body constipation phenomenon, being is suitable for quality raw materials designed for old people.It is directly old altogether but due to edible mushroom dietary fibre rich
People is edible, is not easy mouth and chews and swallow, need to cut or smash, compounds with other nutrients, and reshaping is the shape close to edible mushroom
It is edible to not only improve old man, and can provide nutrition abundant for state, whets the appetite.
It is domestic at present that common nutrient and healthcare products are often to the understanding of old people food, and for adjustment Food Texture to protect
Card elderly diet there is no safely system research.Old human diet lacks selectivity very much, and exploitation old people food is especially adapted for use in
Reconstituted food designed for old people is imperative.
Summary of the invention
The first object of the present invention is to provide a kind of edible mushroom recombination product.The edible mushroom recombinates product by including as follows
The raw material of parts by weight is made: 10~30 parts of white beech mushroom, 8~25 parts of Agricus blazei, 15~40 parts of Pleurotus eryngii, 8~20 parts of mushroom, crab taste
20~40 parts of mushroom, 1~15 part of starch and 1~10 part of trehalose.
The present invention mixes white beech mushroom, Agricus blazei, Pleurotus eryngii, mushroom and crab flavour mushroom, while using starch and trehalose pair
It carries out texture recombination, recombinates product by the edible mushroom that the raw material that the component including above-mentioned special ratios is constituted is prepared,
Under the premise of meeting the elderly's nutrition and energy requirement, there is good gel strength, be suitable for designed for old people.
In a preferred embodiment of the invention, the edible mushroom recombination product is by the raw material system including following parts by weight
: 12~18 parts of white beech mushroom, 13~17 parts of Agricus blazei, 18~23 parts of Pleurotus eryngii, 11~15 parts of mushroom, 21~29 parts of crab flavour mushroom,
5~10 parts and 1~2 part of trehalose of starch.
In a preferred embodiment of the invention, under the premise of guaranteeing nutritional need and energy requirement, in order to further
So that the product is more suitable for the elderly, further includes 1~10 parts by weight of soybean protein, preferably soybean protein 1~3 in above-mentioned raw materials
Parts by weight.Texture recombination is carried out to it together with starch and trehalose using soybean protein, the effect of the product can be made more preferable.
It further include 0.1~1.5 parts by weight of food-grade glue and food in a preferred embodiment of the invention, in the raw material
0.1~0.5 parts by weight of product additive preferably include 0.1~0.2 weight of 0.5~1 parts by weight of food-grade glue and food additives
Part.Wherein, the food-grade glue can be curdlan, and the food additives can be tripolyphosphate.Preferably include 0.5
The tripolyphosphate of the curdlan of~1 parts by weight and 0.1~0.2 parts by weight.
In a preferred embodiment of the invention, the edible mushroom cake recombination product is by the raw material including following parts by weight
It is made: 12~18 parts of white beech mushroom, 13~17 parts of Agricus blazei, 18~23 parts of Pleurotus eryngii, 11~15 parts of mushroom, crab flavour mushroom 21~29
Part, 5~10 parts of starch, 1~3 part of soybean protein, 1~2 part of trehalose, 0.1~1.5 parts by weight of food-grade glue and food additives
0.1~0.5 parts by weight.
In a preferred embodiment of the invention, with 100 parts of poidometers, the edible mushroom cake recombination product is by including such as
The raw materials of lower parts by weight is made: 12~18 parts of white beech mushroom, 13~17 parts of Agricus blazei, 18~23 parts of Pleurotus eryngii, 11~15 parts of mushroom,
21~29 parts of crab flavour mushroom, 5~10 parts of starch, 1~3 part of soybean protein, 1-2 parts of trehalose, 0.5~1 part of food-grade glue and food
0.1~0.2 part of additive.Wherein, food-grade glue is curdlan, and food additives are tripolyphosphate.
Recombination product of the invention preferably by white beech mushroom, Agricus blazei, Pleurotus eryngii, mushroom, crab flavour mushroom, starch, soybean protein,
The raw material preparation of trehalose, curdlan and tripolyphosphate composition.
In the present invention, the parts by weight can be the unit of weight well known in the art such as μ g, mg, g, kg, be also possible to
Its multiple, such as 1/10,1/100,10 times, 100 times.
Effective component in the white beech mushroom is phosphorous 116mg, iron 1.1mg, zinc 0.6mg, calcium in every 100 grams of fresh goods
6.0mg, magnesium 9.4mg, sodium 1.9mg, K42 3mg, vitamin B2 138ug, vitamin B5 1.84mg, vitamin C 0.55mg, dimension life
Plain D9.87ug, vitamin E 95.5mg, primary efficacy be improve immunity of organisms, analgesia, calmness, relieving cough and reducing sputum, catharsis and toxin expelling,
Blood pressure lowering.
Effective component in the Agricus blazei is 40g containing crude protein, soluble saccharide 38g, crude fibre in every 100g dry product
6g, fat 3g, ash content 5g；Containing 18 kinds of amino acid, 8 kinds of essential amino acids of human body are complete, and it is antitumor, anti-prominent for effect
Change, immunological regulation, anti-mutation, antiviral, anti-aging, anti-inflammatory etc.；
Effective component in the Pleurotus eryngii is protein 1.3g in every 100 grams of fresh goods, carbohydrate 8.3g, diet fibre
The minerals such as 2.1g, vitamin E 0.6ug, calcium 13mg, magnesium 9mg, copper 0.06mg, zinc 0.39mg are tieed up, primary efficacy is to improve human body
Immune function has the effects that anticancer, reducing blood lipid, ease constipation stomach and beauty to human body；
Effective component in the mushroom is 2.2g containing protein, dietary fiber 3.3g, calcium 2mg, iron in every 100 grams of fresh goods
0.3mg, vitamin B2 0.08mg, vitamin C etc., primary efficacy be improve body's immunity, anti-aging, cancer-resisting,
Blood pressure lowering, norcholesterol, reducing blood lipid effect.Furthermore mushroom also contains there are many amino acid, and the delicate flavour of product can be improved.
Effective component in the crab flavour mushroom is dietary fiber 3.7g, calcium 1mg, iron 0.4mg in every 100 grams of fresh goods, mainly
Effect is to improve anti-aging, cancer-resisting, reduce the effects of cholesterol.Furthermore crab flavour mushroom also contains there are many amino acid, can be improved
The delicate flavour of product.
In a preferred embodiment of the invention, the starch be potato starch, further preferably 300 meshes
Starch or selection starch top grade product.
Under the premise of guaranteeing nutrition, in order to further make the gel strength of edible mushroom recombination product be suitable for the elderly,
It is preferable to use following methods to be made for edible mushroom recombination product of the invention, i.e., the second object of the present invention is to provide above-mentioned edible
Bacterium recombinates the preparation method of product, includes the following steps:
The white beech mushroom, Agricus blazei, Pleurotus eryngii, mushroom and crab flavour mushroom are prepared into pureed, in proportion by itself and other originals
Material and the mixing of 5~20 parts by weight water, pour into mold 5~20min of shortening, cooling and demolding at 80~120 DEG C.
Wherein, the temperature of the shortening is preferably 100 DEG C, and the time is preferably 10min.
Wherein, water is preferably 10~15 parts.
In a preferred embodiment of the invention, edible mushroom of the invention recombinates product, by the system included the following steps
Preparation Method is made:
By following parts by weight by 12~18 parts of white beech mushroom, 13~17 parts of Agricus blazei, 18~23 parts of Pleurotus eryngii, mushroom 11~15
Part, 21~29 parts of crab flavour mushroom, 5~10 parts of starch, 1~3 part of soybean protein, 1-2 parts of trehalose, 0.5~1 part of food-grade glue, food
0.1~0.2 part of product additive mixing, pours into mold 5~20min of shortening, cooling and demolding at 80~120 DEG C.
In the above-described embodiment, " white beech mushroom, Agricus blazei, Pleurotus eryngii, mushroom and crab flavour mushroom are prepared into pureed "
Specifically: firstly, by above-mentioned edible mushroom after cleaned, stripping and slicing；Then, edible mushroom is scalded into 3-5min in water；Finally, using
The preparations such as cutmixer eat bacterium mud to get pureed is arrived.
Edible mushroom recombination product prepared by the above method not only possesses strong shape, in freezing or heating process
In will not a large amount of bleeds collapse, it is ensured that gel strength is lower than 2 × 104N/m2。
The product produced by the above method is soft palatable, is suitble to designed for old people；Nutrition equilibrium produces, and has taken into account the elderly
Physilogical characteristics and nutritional need.Product can realize standardization, industrialized production.
Edible mushroom recombination product provided by the invention and the edible mushroom recombination product obtained by above-mentioned preparation method, equal energy
It is well suited for designed for old people.
The third object of the present invention is the edible mushroom that above-mentioned edible mushroom recombination product or above-mentioned preparation method obtain
It recombinates product and is preparing the application suitable for the elderly's nutraceutical.
The gel strength of edible mushroom recombination product of the invention is lower than 2 × 104N/m2, it is more suitable for chewing and/or swallowing barrier
The elderly hindered.
The present invention is to mix white beech mushroom, Agricus blazei, Pleurotus eryngii, mushroom and crab flavour mushroom, while using starch and trehalose
Texture recombination is carried out to it, it is preferable to use starch, trehalose, soybean protein, curdlan and tripolyphosphate carry out matter to it
Structure recombination prepares and the edible mushroom that designed for old people, entrance is soft, tongue can twist into pieces is suitble to recombinate product.The present invention is according to old
The nutrition of year people and energy requirement carry out the setting of parameter to formula, prepare the suitable food of good appearance, nutrition by mold
Product is recombinated with bacterium.While fast pace life and diet have been catered in the production of edible mushroom recombination product of the present invention, old age is taken into account
The physilogical characteristics and nutritional need of people, prepare it is soft it is palatable, nutrition is balanced, can carry out the edible mushroom of quasi- standardization and industrialized production
Recombinate product.
Detailed description of the invention
Fig. 1 is the process flow chart for the preparation method that edible mushroom recombinates product in the embodiment of the present invention.
Specific embodiment
With reference to embodiment, the embodiment of the present invention is furthur described in detail.Following embodiment is used for
Illustrate the present invention, but is not intended to limit the scope of the invention.
Embodiment 1
Present embodiments provide a kind of edible mushroom recombination product, preparation technology flow chart as shown in Figure 1, preparation method such as
Under:
Step 1: the selection of raw material: raw material selection should select fresh edible mushroom, starch selected 300 mesh starch or
It is starch top grade product；
Step 2: the pretreatment of raw material: the preparation of edible bacterium mud: firstly, edible mushroom is cleaned, after stripping and slicing；Then, it will eat
3-5min is scalded in water with bacterium；Finally, eating bacterium mud using preparations such as cutmixers.The preparation of starch solution: taking starch, adds water
Starch suspension is prepared after mixing.The preparation of food-grade sol solution: feeding grade glue carries out the system of sol solution with the ratio of 1:10
It is standby.
Step 3: according to 12 parts of white beech mushroom, 13 parts of Agricus blazei, 18 parts of Pleurotus eryngii, 11 parts of mushroom, 21 parts of crab flavour mushroom ratio
Example, by the above-mentioned edible bacterium mud for using step 2 to be prepared and 5 parts of starch, 14.7 parts of water, 2 parts of soybean protein, trehalose 0.1
Part, 0.1 part of curdlan, 0.2 part of tripolyphosphate ratio carry out mixed preparing.
Step 4: the deployed mixture of step 3 is poured the mixture into mold according to the weight of every part of 50g.
Step 5: mold is put into steaming and baking box, in 100 DEG C of shortening 10min.
Step 6: carrying out demoulding processing after mold taking-up is cooled down.
Step 7: keeping in cold storage after product is carried out frozen-pack.
The edible mushroom that the present embodiment obtains recombinates products appearance forming, retains the color of edible mushroom itself, mouthfeel is good, matter
Structure characteristic is suitble to designed for old people.Mouthfeel is more preferably after different modes are cooked.
Embodiment 2
A kind of edible mushroom recombination product is present embodiments provided, preparation method is same as Example 1, and difference is, step
Three are as follows: according to 18 parts of white beech mushroom, the ratio of 17 parts of Agricus blazei, 23 parts of Pleurotus eryngii, 15 parts of mushroom, 29 parts of crab flavour mushroom, step will be used
The rapid two above-mentioned edible bacterium muds being prepared and 10 parts of starch, 14.7 parts of water, 3 parts of soybean protein, 2 parts of trehalose, curdlan
0.1 part, 0.2 part of tripolyphosphate of ratio carry out mixed preparing.
Comparative example 1
A kind of edible mushroom recombination product is present embodiments provided, preparation method is same as Example 1, and difference is, step
Three are as follows: according to 12 parts of oyster mushroom, 13 parts of needle mushroom, 18 parts of Armillariella mellea, the ratio of 11 parts of mushroom, 21 parts of Pleurotus eryngii, step 2 will be used
The above-mentioned edible bacterium mud and 10 parts of starch, 14.7 parts of water, 3 parts of soybean protein, 2 parts of trehalose, curdlan 0.1 being prepared
Part, 0.2 part of tripolyphosphate of ratio carry out mixed preparing.
Comparative example 2
This comparative example provides a kind of edible mushroom recombination product, and preparation method is same as Example 1, and difference is, step
Three are as follows: according to 30 parts of white beech mushroom, the ratio of 25 parts of Agricus blazei, 40 parts of Pleurotus eryngii, 20 parts of mushroom, 40 parts of crab flavour mushroom, step will be used
The rapid two above-mentioned edible bacterium muds being prepared and 50 parts of starch, 14.7 parts of water, 3 parts of collagen, 2 parts of glucose, curdlan
0.1 part, 0.2 part of tripolyphosphate of ratio carry out mixed preparing.
The results of property for the edible mushroom recombination product that Examples 1 to 2 and comparative example 1~2 obtain
The nutrient component meter for the edible mushroom recombination product that embodiment 1 obtains is as shown in table 1:
1 nutrient component meter of table (100g)
The moisture content table for the edible mushroom recombination product that embodiment 1 obtains is as shown in table 2:
2 moisture content table of table
| Title | Cooking loss rate (%) | Moisture content (%) |
| Embodiment 1 | 2.14 | 88.02 |
| Embodiment 2 | 2.09 | 86.58 |
| Comparative example 1 | 2.11 | 87.29 |
| Comparative example 2 | 2.01 | 85.21 |
The texture testing structure for the edible mushroom recombination product that Examples 1 to 2 and comparative example 1~2 obtain is as shown in table 3:
3 texture testing result of table
The results are shown in Table 4 for the colour measurement for the edible mushroom recombination product that embodiment 1 obtains:
4 colour measurement result of table
| Title | L | a | b | c | h |
| Embodiment 1 | 18.41 | 7.14 | 20.96 | 22.14 | 71.19 |
| Embodiment 2 | 19.69 | 7.56 | 21.35 | 23.65 | 72.26 |
| Comparative example 1 | 20.39 | 7.69 | 22.41 | 24.23 | 73.32 |
| Comparative example 2 | 17.56 | 7.02 | 19.36 | 22.03 | 70.66 |
Edible mushroom prepared by the present invention recombinates the specific following characteristics of product, rich in protein 34.16g or more abundant (/
100g), calcium 52mg or more (/ 100g), lower fat content 1.12g or less (/ 100g).How soft product juice is, containing more
More than moisture content (80%) (product moisture content can effectively avoid retrogradation when being greater than 70% or more).Product is chilled
After re-heat, there is lower cooking loss rate, product is 3% or less.From 4 colour measurement result of table it is found that edible mushroom cake is protected
Hold the color of edible mushroom itself.From 3 texture result of table as it can be seen that serial recombinant product is provided with lower chewiness, elasticity, glues
Property, cohesion, the deadlocked property of hardness, and gel strength be 1.97 × 104N/m2With 1.99 × 104N/m2, it is lower than 2 × 104N/m2, by
It is edible that the product known to this is suitble to elderly population, and is suitble to have the designed for old people of chewing and aphetite disorder.It is formed in comparative example 1
Edible fungus flavour it is poor.
The edible mushroom that the present invention chooses be white jade eat, Agricus blazei, Pleurotus eryngii, mushroom and crab flavour mushroom this combination, the combination
Nutritional ingredient it is balanced, both dietary fiber and protein rich in, vitamin and mineral content also rich in, group
It closes effect and is not only supplied to the comprehensive nutrition of consumer and delicious flavour, also there is antitumor, anti-mutation, immunological regulation, resist
Mutation, antiviral, anti-aging, anti-inflammatory, blood pressure lowering, norcholesterol, reducing blood lipid and other effects.
Finally, method of the invention is only preferable embodiment, it is not intended to limit the scope of the present invention.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in protection of the invention
Within the scope of.
Claims (9)
1. a kind of edible mushroom recombinates product, which is characterized in that be made by the raw material for including following parts by weight: white beech mushroom 10~30
Part, 8~25 parts of Agricus blazei, 15~40 parts of Pleurotus eryngii, 8~20 parts of mushroom, 20~40 parts of crab flavour mushroom, 1~15 part of starch and seaweed
1~10 part of sugar.
2. edible mushroom according to claim 1 recombinates product, which is characterized in that the edible mushroom recombination product is by including such as
The raw materials of lower parts by weight is made: 12~18 parts of white beech mushroom, 13~17 parts of Agricus blazei, 18~23 parts of Pleurotus eryngii, 11~15 parts of mushroom,
21~29 parts of crab flavour mushroom, 5~10 parts of starch and 1~2 part of trehalose.
3. edible mushroom according to claim 1 or 2 recombinates product, which is characterized in that further include soybean egg in the raw material
White 1~10 parts by weight, preferably 1~3 parts by weight of soybean protein.
4. edible mushroom according to any one of claim 1 to 3 recombinates product, which is characterized in that also wrapped in the raw material
0.1~0.5 parts by weight of 0.1~1.5 parts by weight of food-grade glue and food additives are included, the food-grade glue is curdlan；Institute
Stating food additives is tripolyphosphate.
5. edible mushroom according to any one of claim 1 to 4 recombinates product, which is characterized in that the edible mushroom recombination
Product by include following parts by weight raw material be made: 12~18 parts of white beech mushroom, 13~17 parts of Agricus blazei, 18~23 parts of Pleurotus eryngii,
11~15 parts of mushroom, 21~29 parts of crab flavour mushroom, 5~10 parts of starch, 1~3 part of soybean protein, 1~2 part of trehalose, food-grade glue
0.1~0.5 parts by weight of 0.1~1.5 parts by weight and food additives.
6. edible mushroom according to any one of claim 1 to 4 recombinates product, which is characterized in that with 100 parts of poidometers,
Edible mushroom cake recombination product is by including that the raw material of following parts by weight is made: 12~18 parts of white beech mushroom, 13~17 parts of Agricus blazei,
18~23 parts of Pleurotus eryngii, 11~15 parts of mushroom, 21~29 parts of crab flavour mushroom, 5~10 parts of starch, 1~3 part of soybean protein, trehalose
1-2 parts, 0.5~1 part of food-grade glue and 0.1~0.2 part of food additives.
7. the preparation method of edible mushroom recombination product described in any one of claims 1 to 6, which is characterized in that including as follows
Step:
The white beech mushroom, Agricus blazei, Pleurotus eryngii, mushroom and crab flavour mushroom are prepared into pureed, in proportion by it with other raw materials with
And 5~20 parts by weight water mixing, pour into mold 5~20min of shortening, cooling and demolding at 80~120 DEG C.
8. preparation method according to claim 7, which is characterized in that the temperature of the shortening is 100 DEG C, and the time is
10min。
9. preparation method described in edible mushroom recombination product described in any one of claims 1 to 6 or claim 7 or 8 obtains
To edible mushroom recombination product preparing application suitable for the elderly's nutraceutical.
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