CN110179104A - A kind of processing method of edible mushroom dried product and edible mushroom seasoning material and preparation method thereof - Google Patents
A kind of processing method of edible mushroom dried product and edible mushroom seasoning material and preparation method thereof Download PDFInfo
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- CN110179104A CN110179104A CN201910588957.5A CN201910588957A CN110179104A CN 110179104 A CN110179104 A CN 110179104A CN 201910588957 A CN201910588957 A CN 201910588957A CN 110179104 A CN110179104 A CN 110179104A
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- 238000002360 preparation method Methods 0.000 title claims description 36
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- 229920002488 Hemicellulose Polymers 0.000 description 2
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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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
-
- 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
- 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
Landscapes
- 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)
- Microbiology (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The present invention provides a kind of processing methods of edible mushroom dried product.Zymolysis technique combination vacuum tumbling mode is used for being soaked for edible mushroom dried product by the present invention; edible mushroom dried product processing industry large-scale production can be met; product mouthfeel can be effectively improved; increase the delicious flavour of product; can be soaked completion for 30~60 minutes; impregnating compared to conventional atmospheric water needs 3~6 hours, and efficiency is obviously improved；It is combined using vacuum tumbling and vortex water flow cleaning, the impurity of edible fungi can be effectively removed, foreign matter impurity in finished product is avoided, improve product quality, greatly reduce complaint；Treatment process is not necessarily to hot water and has greatly saved use water；Ejected wash water is reused after filter device removes impurity；Water (rich in the delicate flavour ingredient and polysaccharide) concentration squeezed out is mushroom extracting solution, and no waste generates；The method that the drying edible mushroom of the present invention is soaked is suitable for the infiltration that is soaked of all kinds of drying materials, and applicability is wide.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of processing method and edible mushroom tune of edible mushroom dried product
Taste substance and preparation method thereof.
Background technique
Mushroom is known as the address of the king of mountain delicacy, and it is nutrition and health care that ingredient, which has the characteristics that high protein, high microsteping, low fat,
Food.Due to full of nutrition, new fresh mushroom or mushroom handle are intolerant to storage, and perishable rotten, fresh mushroom is passed through baking, sunning by bacterium agriculture
Etc. techniques processing be prepared as drying edible mushroom.Drying edible mushroom can break through the control in season convenient for storage, mention for industrialization processing
For ensureing.
In dried thin mushroom or dried mushroom stalk process, it usually needs carry out rehydration immersion to drying edible mushroom, soften completely
Raw material just easy to process, shaping.Industrial production generallys use the mode that a large amount of water impregnate and is soaked to dried thin mushroom or dried mushroom stalk,
This mode has that time-consuming, and labor intensity is big, and health is not easy to control, occupy production space, and generate a large amount of waste water etc.
Drawback.
In order to solve the problems, such as that drying edible mushroom is soaked and softens, patent CN107411053A proposes that one kind is soaked equipment, will
In water and dried thin mushroom used device, equipment is the water heating that is soaked inside process equipment by transmission shaft, cross bar, agitator arm, and
Mushroom rotational oscillation is driven, to accelerate being soaked for mushroom；Separately there is patent CN207383471U to disclose a kind of novel softening plant
Dried thin mushroom can be carried out concentrating overturning softening, dried thin mushroom is sufficiently merged with hot water, improves softening rate, simultaneously
Processing is carried out to waste water convenient for recycling；Patent CN203841083U discloses a kind of dried thin mushroom softening conveyer, conveyer
It is equipped with sealed steam room, can rapidly and efficiently realize the softening of mushroom；Patent CN204273194U, CN204273195U,
CN204635052U discloses the small device of the home-use dried thin mushroom that is quickly soaked respectively.In the prior art, in order to accelerate dry mushroom
Be soaked or soften, the mode used be rotation, vibration, stir to allow water and dried thin mushroom to come into full contact with, in addition use steam or
Hot water enhances the penetration of water, has reached dried thin mushroom fast softening.Dried thin mushroom is softened using steam, needs to be passed through a large amount of steaming
Vapour, it is also desirable to which certain infiltrating time, suitable for softening but not being suitable for being soaked for dried thin mushroom or dried mushroom stalk, drying mushroom is only inhaled
Softening can be just impregnated with by entering certain water, and long-time steam infiltrates the flavor and quality that can destroy mushroom.Hot water simultaneously stirs quickly side
Formula may be only available for the soft dried thin mushroom of mushroom matter, not be suitable for the dried mushroom stalk of mushroom matter densification；It simultaneously in process can not
Avoid that waste water can be generated, waste water is recycled, necessarily will affect product flavor, health the problems such as.
Containing about 20% protein and 35% polysaccharide fiber element in mushroom and mushroom handle, due to being rich in cellulose, after being soaked
Mushroom or mushroom handle mouthfeel it is firmly tough, delicious deficiency.Also, mushroom inevitably has plastic foil, ingredient as agricultural product, film bag cultivating
The foreign matters impurity such as base-material slag.Contaminant problem denounces for industry always in mushroom handle.
Summary of the invention
In view of this, the technical problem to be solved in the present invention is that provide a kind of edible mushroom dried product processing method and
The processing method of edible mushroom seasoning material and preparation method thereof, edible mushroom dried product provided by the invention is simple, and high-efficient, impurity is gone
Except rate height, the mouthfeel of edible mushroom dried product is improved, and increase delicious flavour.
The present invention provides a kind of processing methods of edible mushroom dried product, comprising the following steps:
A it) by after the removal of edible mushroom dried product surface impurity, is mixed with mixed enzyme solution, carries out vacuum tumbling and be soaked, obtain enzyme
Solution be soaked after edible mushroom dried product, the mixed enzyme solution includes mixing enzyme preparation and water, and the mixing enzyme preparation is hemicellulose
Plain enzyme, deaminase, protein incision enzyme and albumen excision enzyme；
B the edible mushroom dried product after) enzymatic hydrolysis is soaked carries out cleaning spray, and obtaining that treated, edible mushroom is drying
Product.
Preferably, the edible mushroom dried product includes dried thin mushroom, drying agaricus bisporus, dried agaric mushroom, dried fungus, dry tremella, does
One of Hericium erinaceus, dry oyster mushroom, dry dictyophora phalloidea are a variety of.
Preferably, the mass ratio of the hemicellulase, deaminase, protein incision enzyme and albumen excision enzyme is (4~6):
(1~3): (4~6): (2~5).
Preferably, the mass ratio of the edible mushroom dried product and the water in mixed enzyme solution is 1:(2~4)；The mixed enzyme
The mass ratio of preparation and edible mushroom dried product is (1~3): 100.
Preferably, the temperature that the vacuum tumbling is soaked is 40~60 DEG C, and vacuum degree is -0.05MPa~-0.09MPa, when
Between be 30~60min.
Preferably, the cleaning sprays method particularly includes:
It is sprayed after edible mushroom dried product after being soaked using vortex water flow cleaning enzymatic hydrolysis, the edible mushroom that obtains that treated
Dried product；
The material-water ratio of the vortex water flow cleaning is 1:(5~9), hydraulic pressure is 0.05~0.15MPa, and the time is 3~5 clocks.
The present invention also provides a kind of preparation methods of edible mushroom seasoning material, comprising the following steps:
A) above-mentioned processing method is obtained that treated edible mushroom dried product squeezes, it is edible after obtaining bacterium juice and water removal
Bacterium；
B) the bacterium juice is sterilized, filter and low temperature concentration, obtain edible mushroom seasoning juice；
C) it is seasoned after the edible mushroom after the water removal being cut shaping, obtains edible mushroom seasoning material；
The seasoning are as follows: be added into the edible mushroom after the water removal salt of 0.8wt%~1.5wt%, 0.5wt%~
The sugar of 1wt%, the edible mushroom seasoning juice that the step b) of 0.5wt%~1wt% is obtained.
Preferably, 20 DEG C of specific gravity of the edible mushroom seasoning juice are 1.28~1.35.
The present invention also provides a kind of edible mushroom seasoning material that above-mentioned preparation method is prepared.
Compared with prior art, the present invention provides a kind of processing methods of edible mushroom dried product, comprising the following steps: A)
By edible mushroom dried product surface impurity removal after, mix with mixed enzyme solution, carry out vacuum tumbling be soaked, obtain digest be soaked after
Edible mushroom dried product, the mixed enzyme solution include mixing enzyme preparation and water, and the mixing enzyme preparation is hemicellulase, deamination
Enzyme, protein incision enzyme and albumen excision enzyme；B the edible mushroom dried product after) enzymatic hydrolysis is soaked carries out cleaning spray, obtains everywhere
Edible mushroom dried product after reason.Zymolysis technique combination vacuum tumbling mode is used for being soaked for edible mushroom dried product by the present invention, can
Meet edible mushroom dried product processing industry large-scale production, can be effectively improved product mouthfeel, increases the delicious flavour of product, 30~60
Minute can be soaked completions, impregnate need 3~6 hours compared to conventional atmospheric water, efficiency is obviously improved；Using vacuum tumbling and vortex
Water flow cleaning combines, and can effectively remove the impurity of edible fungi, avoid foreign matter impurity in finished product, improve product quality, pole
Big reduce is complained；Treatment process is not necessarily to hot water and has greatly saved use water；Ejected wash water repeats to make after filter device removes impurity
With；Water (rich in the delicate flavour ingredient and polysaccharide) concentration squeezed out is mushroom extracting solution, and no waste generates；The drying edible mushroom of the present invention
The method being soaked is suitable for the infiltration that is soaked of all kinds of drying materials, such as the various drying foods of drying agaricus bisporus, dried agaric mushroom, dried fungus
With being soaked for bacterium, applicability is wide.
Specific embodiment
The present invention provides a kind of processing methods of edible mushroom dried product, comprising the following steps:
A it) by after the removal of edible mushroom dried product surface impurity, is mixed with mixed enzyme solution, carries out vacuum tumbling and be soaked, obtain enzyme
Solution be soaked after edible mushroom dried product, the mixed enzyme solution includes mixing enzyme preparation and water, and the mixing enzyme preparation is hemicellulose
Plain enzyme, deaminase, protein incision enzyme and albumen excision enzyme；
B the edible mushroom dried product after) enzymatic hydrolysis is soaked carries out cleaning spray, and obtaining that treated, edible mushroom is drying
Product.
The present invention using edible mushroom dried product as process object, the present invention for edible mushroom dried product specific type not
Have specifically limited, well known to a person skilled in the art edible mushroom dried product types.In the present invention, the edible mushroom is drying
Product can be one of dried thin mushroom, drying agaricus bisporus, dried agaric mushroom, dried fungus, dry tremella, dry hericium mushroom, dry oyster mushroom, dry dictyophora phalloidea
Or it is a variety of.
The present invention first removes the impurity for being attached to edible mushroom dried product surface, method particularly includes: edible mushroom dried product
Through wind rotation and shaking screen, the light impurities and heavy impurity foreign matter on surface are removed.
Then, it is mixed with mixed enzyme solution, carries out vacuum tumbling and be soaked, obtain the edible mushroom dried product after enzymatic hydrolysis is soaked.
The mixed enzyme solution includes mixing enzyme preparation and water, and the mixing enzyme preparation is hemicellulase, deaminase, albumen
Restriction endonuclease and albumen excision enzyme；
The hemicellulase, deaminase, protein incision enzyme and albumen excision enzyme mass ratio be (4~6): (1~3):
(4~6): (2~5), preferably (4~5): (1~2): (4~5): (2~4), most preferably 4:1:4:2.
The mass ratio of water in the edible mushroom dried product and mixed enzyme solution is 1:(2~4), preferably 1:(2.5~
3.5)；The mass ratio of the mixing enzyme preparation and edible mushroom dried product is (1~3): 100, preferably (1.5~2.5): 100.
Specifically, preferably 40~50 DEG C, dissolving mixing enzyme preparation, enzyme preparation to be mixed using 40~60 DEG C of warm water
After being completely dissolved, mixed enzyme solution is obtained.
It is preferably vacuum tumbler that the present invention, which carries out the equipment that vacuum tumbling is soaked,.Specific operating procedure are as follows:
Vacuum tumbler is opened, edible mushroom dried product is put into, closes feeding port；
Vacuum pump is opened, mixed enzyme solution is pumped into vacuum tumbler, closes water pumping valve；
Setting vacuum tumbling is soaked parameter: vacuum degree -0.05MPa~-0.09MPa, preferably -0.06MPa~-
0.08MPa, most preferably -0.06MPa；Tumbling time 30~60 minutes, preferably 30~50 minutes, further preferably 30~
40 minutes, starting device carried out vacuum tumbling and is soaked；
After the completion, discharge port, starting discharging switch are opened, automatic discharging obtains the edible mushroom dried product after enzymatic hydrolysis is soaked.
Enzyme preparation, a variety of enzyme preparation collective effects are added while impregnating in the present invention, then pass through vacuum tumbling mode, enzyme
Preparation penetrates into inside edible mushroom dried product with hydrone, so that the macromoleculars such as protein in mushroom are decomposed into small-molecule substance, and
Cellulose is centainly degraded, and the mouthfeel of edible mushroom dried product is improved, and increases delicious flavour.
Then, the edible mushroom dried product after enzymatic hydrolysis being soaked carries out cleaning spray.The specific method is as follows:
It is sprayed after edible mushroom dried product after being soaked using vortex water flow cleaning enzymatic hydrolysis, the edible mushroom that obtains that treated
Dried product；
The material-water ratio of vortex water flow cleaning is 1:(5~9), preferably 1:(6~8), hydraulic pressure is 0.05~
0.15MPa, preferably 0.07~0.12MPa, time are 3~5 minutes.
The present invention first passes through enzymatic hydrolysis and combines vacuum tumbling mode that raw material is thoroughly soaked, and the plastics being attached on raw material are viscous
Attached power weakens, and then passes through vortex water flow cleaning way, and mutually collision removal plastic foil, culture medium material residue etc. is different between raw material
Object；Surface impurity is removed through being sprayed again.
Zymolysis technique combination vacuum tumbling mode is used for being soaked for edible mushroom dried product by the present invention, and it is dry can to meet edible mushroom
Product processing industry large-scale production can be effectively improved product mouthfeel, increase the delicious flavour of product, can be soaked within 30~60 minutes
It completes, impregnating compared to conventional atmospheric water needs 3~6 hours, and efficiency is obviously improved；It is mutually tied using vacuum tumbling and vortex water flow cleaning
It closes, the impurity of edible fungi can be effectively removed, foreign matter impurity in finished product is avoided, improve product quality, greatly reduce complaint；Place
Reason process is not necessarily to hot water and has greatly saved use water；Ejected wash water is reused after filter device removes impurity.
The present invention also provides a kind of preparation methods of edible mushroom seasoning material, comprising the following steps:
A) processing method described in claim 1~6 any one is obtained that treated edible mushroom dried product squeezes,
Edible mushroom after obtaining bacterium juice and water removal；
B) the bacterium juice is sterilized, filter and low temperature concentration, obtain edible mushroom seasoning juice；
C) it is seasoned after the edible mushroom after the water removal being cut shaping, obtains edible mushroom seasoning material；
The seasoning are as follows: be added into the edible mushroom after the water removal salt of 0.8wt%~1.5wt%, 0.5wt%~
The sugar of 1wt%, the edible mushroom seasoning juice that the step b) of 0.5wt%~1wt% is obtained.
The present invention squeezes treated edible mushroom dried product, the edible mushroom after obtaining bacterium juice and water removal.
Wherein, the present invention is not particularly limited the method and apparatus of the extruding, and well known to a person skilled in the art squeeze
Pressure method.It can be spiral extrusion method.
The bacterium juice is sterilized, filter and low temperature concentration, obtain edible mushroom seasoning juice.
The present invention to it is described sterilization and filtering method be not particularly limited, well known to a person skilled in the art sterilization and
The method of filtering.
Filtered bacterium juice is subjected to low temperature concentration, the temperature of the low temperature concentration is 55~70 DEG C of obtained edible mushroom tune
20 DEG C of specific gravity of taste juice are 1.28~1.35.
Then, it is seasoned after the edible mushroom after the water removal being cut shaping, obtains edible mushroom seasoning material；
The edible mushroom cutting shaping can need to be shaped as ding shape, bulk or sheet according to product.
It is seasoned after shaping, the seasoning are as follows: 0.8wt%~1.5wt% is added into the edible mushroom after the water removal
Salt, 0.5wt%~1wt% sugar, the edible mushroom seasoning juice that the step b) of 0.5wt%~1wt% is obtained.
Preferably, the additional amount of salt is 1.0wt%~1.3wt% of the edible mushroom after the water removal, further preferably
1.1wt%~1.2wt%.
Preferably, sugared additional amount is 0.6wt%~0.9wt% of the edible mushroom after the water removal, further preferably
0.7wt%~0.8wt%.
Preferably, the additional amount of edible mushroom seasoning juice is 0.6wt%~0.9wt% of the edible mushroom after the water removal, into
One step is preferably 0.7wt%~0.8wt%.
The edible mushroom for mixing up taste is packed, is sterilized as finished product.
The present invention also provides a kind of edible mushroom seasoning material being prepared using above-mentioned preparation method.
To solve the problems, such as that drying edible mushroom is soaked difficult, coarse mouthfeel and impurity is difficult to remove, the present invention provides one
The preparation method of kind edible mushroom seasoning material.By using the mode of the enzymatic hydrolysis infiltration of vacuum tumbling simultaneously, raw material has been well solved
Coarse mouthfeel, hard tough problem, while solving the problems, such as that dry mushroom bubble is difficult；Using vortex water flow cleaning way to being soaked after
Raw material cleans, and has effectively removed the impurity such as plastic film, hair, the culture base-material that mushroom handle and mushroom stick together above.Removal of impurities
Raw material afterwards removes the impurity of raw material surface attachment through spray again, is squeezed and removes extra moisture, then it is shaped for fourth, block,
Piece, in case seasoning；Juice after extruding is mushroom taste juice through collection, sterilization, filtering, vacuum and low temperature concentration, in case seasoning uses.
For a further understanding of the present invention, below with reference to embodiment to the processing side of edible mushroom dried product provided by the invention
Method and edible mushroom seasoning material and preparation method thereof are illustrated, and protection scope of the present invention is not limited by the following examples.
Embodiment 1
1, dried thin mushroom handle removes light impurities and heavy impurity foreign matter through wind rotation, shaking screen；
2, vacuum tumbling equipment is opened, dried thin mushroom handle 120kg is put into, closes feeding port；
3, prepare 40 DEG C of warm water 360kg, investment 1.2kg mixing enzyme preparation hemicellulase, deaminase, protein incision enzyme,
Albumen excision enzyme, its ratio be 4:1:4:2；It mixes to enzyme and all melts；
4, vacuum pump is opened, enzyme solution is pumped into vacuum tumbler, closes water pumping valve；
5, tumbling parameter: vacuum degree -0.06MPa is set, and tumbling time 60 minutes, starting device carried out tumbling and is soaked；
6, discharge port, starting discharging switch, automatic discharging after the completion, are opened；
7, it digests and is cleaned in the mushroom handle investment vortex water flow rinse bath for the completion that is soaked；
8, cleaning terminates to enter with conveyer belt the impurity that the attachment of raw material surface is removed at spray；
9, it is sent to screw extrusion to go out to squeeze out excessive moisture, the edible mushroom after obtaining bacterium juice and water removal；Bacterium juice is collected,
Sterilization, filtering, low temperature is concentrated under conditions of 55 DEG C, obtains the baste that 20 DEG C of specific gravity are 1.35；
10, raw material is communicated to carrying out being shaped as 5mm*5mm*5mm ding shape at shaping；
11, the raw material after shaping is seasoned, and ding shape edible mushroom 100kg, salt 0.8kg, white granulated sugar are added in blender
The baste 0.7kg that 0.5kg, step 9 are prepared opens stirring 5 minutes, wherein rotating forward 3 minutes, inverts 2 minutes, completes to adjust
Taste；
12, packing, sterilizing is finished product.
Constituent analysis is carried out to edible mushroom seasoning material prepared by embodiment 1, the results are shown in Table 1 and table 2.
Table 1, edible mushroom seasoning material free aminoacid content (mg/100g)
| Project | Lysine | Threonine | Valine | Isoleucine | Leucine | Methionine | Phenylalanine | Arginine | Cystine |
| Content | 402 | 378 | 396 | 336 | 474 | 108 | 384 | 378 | 60 |
| Project | Alanine | Tyrosine | Glycine | Serine | Proline | Histidine | Aspartic acid | Glutamic acid | Tryptophan |
| Content | 486 | 228 | 384 | 366 | 458 | 125 | 745 | 1700 | 54 |
Table 2, edible mushroom seasoning material nucleotide/organic acid content (mg/100g)
Edible mushroom seasoning material mouth sense provided by the invention is soft glutinous, and flavour is delicious, and thick and heavy long, mushroom flavor is strong.
Embodiment 2
1, dried thin mushroom removes light impurities and heavy impurity foreign matter through wind rotation, shaking screen；
2, vacuum tumbling equipment is opened, dried thin mushroom 150kg is put into, closes feeding port；
3, prepare 60 DEG C of warm water 200kg, investment 2.25kg mixing enzyme preparation hemicellulase, deaminase, protein incision enzyme,
Albumen excision enzyme, its ratio be 4:1:4:2；It mixes to enzyme and all melts；
4, vacuum pump is opened, enzyme solution is pumped into vacuum tumbler, closes water pumping valve；
5, tumbling parameter: vacuum degree -0.09MPa is set, and tumbling time 45 minutes, starting device carried out tumbling and is soaked；
6, discharge port, starting discharging switch, automatic discharging after the completion, are opened；
7, it digests and is cleaned in the mushroom investment vortex water flow rinse bath for the completion that is soaked；
8, cleaning terminates to enter with conveyer belt the impurity that the attachment of raw material surface is removed at spray；
9, it is sent to screw extrusion to go out to squeeze out excessive moisture, the edible mushroom after obtaining bacterium juice and water removal；Bacterium juice is collected,
Sterilization, filtering, low temperature is concentrated under conditions of 60 DEG C, obtains the baste that 20 DEG C of specific gravity are 1.28；
10, raw material is communicated to carrying out being shaped as 40mm*20mm*2mm sheet at shaping；
11, the raw material after shaping is seasoned, and edible mushroom 100kg, salt 1kg, white granulated sugar after shaping are added in blender
The baste 0.8kg that 0.8kg, step 9 are prepared opens stirring 6 minutes, wherein rotating forward 4 minutes, inverts 2 minutes, completes to adjust
Taste；
12, packing, sterilizing is finished product.
Constituent analysis is carried out to edible mushroom seasoning material prepared by embodiment 2, the results are shown in Table 3~4
Table 3, edible mushroom seasoning material free aminoacid content (mg/100g)
| Project | Lysine | Threonine | Valine | Isoleucine | Leucine | Methionine | Phenylalanine | Arginine | Cystine |
| Content | 392 | 360 | 364 | 299 | 427 | 106 | 354 | 360 | 58 |
| Project | Alanine | Tyrosine | Glycine | Serine | Proline | Histidine | Aspartic acid | Glutamic acid | Tryptophan |
| Content | 462 | 223 | 369 | 355 | 450 | 123 | 700 | 1632 | 55 |
Table 4, edible mushroom seasoning material nucleotide/organic acid content (mg/100g)
Embodiment 3
1, dried thin mushroom handle removes light impurities and heavy impurity foreign matter through wind rotation, shaking screen；
2, vacuum tumbling equipment is opened, dried thin mushroom handle 100kg is put into, closes feeding port；
3, prepare 55 DEG C of warm water 400kg, investment 1.2kg mixing enzyme preparation hemicellulase, deaminase, protein incision enzyme,
Albumen excision enzyme, its ratio be 4:1:4:2；It mixes to enzyme and all melts；
4, vacuum pump is opened, enzyme solution is pumped into vacuum tumbler, closes water pumping valve；
5, tumbling parameter: vacuum degree -0.075MPa is set, and tumbling time 60 minutes, starting device carried out tumbling and is soaked；
6, discharge port, starting discharging switch, automatic discharging after the completion, are opened；
7, it digests and is cleaned in the mushroom handle investment vortex water flow rinse bath for the completion that is soaked；
8, cleaning terminates to enter with conveyer belt the impurity that the attachment of raw material surface is removed at spray；
9, it is sent to screw extrusion to go out to squeeze out excessive moisture, the edible mushroom after obtaining bacterium juice and water removal；Bacterium juice is collected,
Sterilization, filtering, low temperature is concentrated under conditions of 70 DEG C, obtains the baste that 20 DEG C of specific gravity are 1.30；
10, raw material is communicated to carrying out at shaping being shaped as 20mm*10mm*10mm bulk；
11, the raw material after shaping is seasoned, and blocky edible mushroom 100kg, salt 1.1kg, white granulated sugar are added in blender
The baste 1kg that 0.8kg, step 9 are prepared opens stirring 5 minutes, wherein rotating forward 3 minutes, inverts 2 minutes, completes to adjust
Taste；
12, packing, sterilizing is finished product.
Constituent analysis is carried out to edible mushroom seasoning material prepared by embodiment 3, the results are shown in Table 5~6
Table 5, edible mushroom seasoning material free aminoacid content (mg/100g)
| Project | Lysine | Threonine | Valine | Isoleucine | Leucine | Methionine | Phenylalanine | Arginine | Cystine |
| Content | 374 | 352 | 380 | 316 | 441 | 104 | 353 | 360 | 54 |
| Project | Alanine | Tyrosine | Glycine | Serine | Proline | Histidine | Aspartic acid | Glutamic acid | Tryptophan |
| Content | 457 | 219 | 364 | 347 | 437 | 119 | 655.6 | 1513 | 49 |
Table 6, edible mushroom seasoning material nucleotide/organic acid content (mg/100g)
Comparative example
Industrial production simulates hot-water soak dried thin mushroom, using 3 tons of extractors with agitating device.
1, dried thin mushroom handle removes light impurities and heavy impurity foreign matter through wind rotation, shaking screen；
2, it is passed through 2 tons of 80 DEG C of hot water in extractor, puts into dried thin mushroom handle 200kg；Stirring is opened, is impregnated 6 hours；
3, it impregnates and completes, open discharging valve, after the filtering water outlet of bottom, discharging；Water enters sewage treatment and goes out heel row to be processed
Out, mushroom handle is to be cleaned after immersion；
4, detection mushroom handle impregnates situation, and there are about still have hard-core inside 1/3；
5, be soaked completion mushroom handle investment vortex water flow rinse bath in cleaned；
6, cleaning terminates to enter with conveyer belt the impurity that the attachment of raw material surface is removed at spray；
7, it is sent to screw extrusion to go out to squeeze out excessive moisture, the edible mushroom after obtaining bacterium juice and water removal；Bacterium juice is collected,
Sterilization, filtering, low temperature is concentrated under conditions of 70 DEG C, obtains the baste that 20 DEG C of specific gravity are 1.30；
8, raw material is communicated to carrying out at shaping being shaped as 20mm*10mm*10mm bulk；
9, the raw material after shaping is seasoned, and blocky edible mushroom 100kg, salt 1.1kg, white granulated sugar are added in blender
The baste 1kg that 0.8kg, step 7 are prepared opens stirring 5 minutes, wherein rotating forward 3 minutes, inverts 2 minutes, completes to adjust
Taste；
10, packing, sterilizing is finished product.
The edible mushroom seasoning material of comparative example preparation carries out data analysis, the results are shown in Table 7 and table 8.
Table 7, edible mushroom seasoning material free aminoacid content (mg/100g)
| Project | Lysine | Threonine | Valine | Isoleucine | Leucine | Methionine | Phenylalanine | Arginine | Cystine |
| Content | 160 | 132 | 158 | 134 | 190 | 39 | 142 | 147 | 24 |
| Project | Alanine | Tyrosine | Glycine | Serine | Proline | Histidine | Aspartic acid | Glutamic acid | Tryptophan |
| Content | 194 | 87 | 134 | 145 | 183 | 50 | 230 | 544 | 21.6 |
Table 8, edible mushroom seasoning material nucleotide/organic acid content (mg/100g)
The edible mushroom seasoning material mouth sense that the comparative example provides is puckery, hard, and boring, flavor is not pleasant.
Experimental example
Embodiment and the mushroom seasoning of comparative example preparation compare, as a result as table 9 shows.
Table 9
The above is only a preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (9)
1. a kind of processing method of edible mushroom dried product, which comprises the following steps:
A it) by after the removal of edible mushroom dried product surface impurity, is mixed with mixed enzyme solution, carries out vacuum tumbling and be soaked, obtain enzymatic hydrolysis bubble
Edible mushroom dried product after hair, the mixed enzyme solution include mixing enzyme preparation and water, the mixing enzyme preparation be hemicellulase,
Deaminase, protein incision enzyme and albumen excision enzyme；
B the edible mushroom dried product after) enzymatic hydrolysis is soaked carries out cleaning spray, the edible mushroom dried product that obtains that treated.
2. processing method according to claim 1, which is characterized in that the edible mushroom dried product includes dried thin mushroom, drying
One of agaricus bisporus, dried agaric mushroom, dried fungus, dry tremella, dry hericium mushroom, dry oyster mushroom, dry dictyophora phalloidea are a variety of.
3. processing method according to claim 1, which is characterized in that the hemicellulase, deaminase, protein incision enzyme
Mass ratio with albumen excision enzyme is (4~6): (1~3): (4~6): (2~5).
4. processing method according to claim 1, which is characterized in that the water in the edible mushroom dried product and mixed enzyme solution
Mass ratio be 1:(2~4)；The mass ratio of the mixing enzyme preparation and edible mushroom dried product is (1~3): 100.
5. processing method according to claim 1, which is characterized in that the temperature that the vacuum tumbling is soaked is 40~60
DEG C, vacuum degree is -0.05MPa~-0.09MPa, and the time is 30~60min.
6. processing method according to claim 1, which is characterized in that the cleaning spray method particularly includes:
It is sprayed after edible mushroom dried product after being soaked using vortex water flow cleaning enzymatic hydrolysis, obtaining that treated, edible mushroom is drying
Product；
The material-water ratio of the vortex water flow cleaning is 1:(5~9), hydraulic pressure is 0.05~0.15MPa, and the time is 3~5 minutes.
7. a kind of preparation method of edible mushroom seasoning material, which comprises the following steps:
A) processing method described in claim 1~6 any one is obtained that treated edible mushroom dried product squeezes, obtained
Edible mushroom after bacterium juice and water removal；
B) the bacterium juice is sterilized, filter and low temperature concentration, obtain edible mushroom seasoning juice；
C) it is seasoned after the edible mushroom after the water removal being cut shaping, obtains edible mushroom seasoning material；
The seasoning are as follows: salt, the 0.5wt%~1wt% of 0.8wt%~1.5wt% are added into the edible mushroom after the water removal
Sugar, the edible mushroom seasoning juice that the step b) of 0.5wt%~1wt% is obtained.
8. preparation method according to claim 7, which is characterized in that 20 DEG C of specific gravity of the edible mushroom seasoning juice be 1.28~
1.35。
9. the edible mushroom seasoning material that preparation method described in a kind of claim 7 or 8 is prepared.
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| CN115104726A (en) * | 2021-03-19 | 2022-09-27 | 上海大山合菌物科技股份有限公司 | Instant edible fungus and preparation method thereof |
| EP4108767A1 (en) * | 2021-06-22 | 2022-12-28 | The Procter & Gamble Company | Cleaning or treatment compositions containing nuclease enzymes |
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| CN115104726A (en) * | 2021-03-19 | 2022-09-27 | 上海大山合菌物科技股份有限公司 | Instant edible fungus and preparation method thereof |
| EP4108767A1 (en) * | 2021-06-22 | 2022-12-28 | The Procter & Gamble Company | Cleaning or treatment compositions containing nuclease enzymes |
| WO2022272255A1 (en) * | 2021-06-22 | 2022-12-29 | The Procter & Gamble Company | Cleaning or treatment compositions containing nuclease enzymes |
| CN114651963A (en) * | 2022-04-24 | 2022-06-24 | 鲜美来食品股份有限公司 | High-toughness dictyophora indusiata stipe, preparation method thereof and application of high-toughness dictyophora indusiata stipe in preparation of dictyophora indusiata shrimp paste |
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