CN110447877A - A kind of functional edible mushroom toppings and preparation method thereof - Google Patents
A kind of functional edible mushroom toppings and preparation method thereof Download PDFInfo
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- CN110447877A CN110447877A CN201910862190.0A CN201910862190A CN110447877A CN 110447877 A CN110447877 A CN 110447877A CN 201910862190 A CN201910862190 A CN 201910862190A CN 110447877 A CN110447877 A CN 110447877A
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- edible mushroom
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- 241001506047 Tremella Species 0.000 claims abstract description 36
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- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 description 2
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- PVBRXXAAPNGWGE-LGVAUZIVSA-L disodium 5'-guanylate Chemical compound [Na+].[Na+].C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O PVBRXXAAPNGWGE-LGVAUZIVSA-L 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of functional edible mushroom toppings and preparation method thereof, the functional edible mushroom toppings, based on parts by weight, it is made of following raw material components: 5-12 parts of Armillariella mellea, 2-5 parts of Boletus luridus, 2-5 parts of Boletus aereus, 5-12 parts of agrocybe, 2-6 parts of oyster mushroom, 4-6 parts of Poria cocos, 0.5-2 parts of Albatrellus dispansus (Lloyd) Canf. & Gilb, 2-4 parts of dictyophora phalloidea, 0.5-2 parts of pixie stool, 0.5-4 parts of black fungus, golden ear 1-2 parts, 0.5-2 parts of Cordyceps militaris, 0.5-2 parts of matsutake, 0.5-2 parts of hickory chick, 2-5 parts of dried tremella extract, 20-30 parts of functional oligose.The present invention can not only obtain the big toppings product of the high and edible effect of strong delicate flavour, unique flavor, product nutritive value, and the eating mouth feel of product is good, long shelf-life.
Description
Technical field
The present invention relates to technical field of seasoning processing more particularly to a kind of functional edible mushroom toppings and its preparation sides
Method.
Background technique
First generation flavouring is the single seasoning using monosodium glutamate as representative, and main component sodium glutamate is sent out using grain
Ferment production is extracted or commercial synthesis.Second generation flavouring is then that 5 ' Sodium Inosinates and 5 ' are added on the basis of the first generation
Sodium guanylate (I+G), becomes ucleotides seasoning, i.e. " super flavor monosodium glutamate ".Third generation flavouring is then using chickens' extract as representative
Compound seasoner adds the flavour enhancings substance such as animal tissue's extract or protein hydrolysate on the basis of preceding two generation.With masses
The upgrading of consumption concept, consumer become the raw material for more paying attention to product itself from the simple enjoyment pursued on taste, thus
The trend of a new generation will be become with the natural material flavouring as main component of natural nutrition health, forth generation flavouring is
It comes into being.
Common commercially available Armillariella mellea, Boletus luridus, Boletus aereus, black fungus, black pine, matsutake, agrocybe, oyster mushroom these can
To be referred to as edible mushroom, because its good flavor taste and nutritive value abundant appear on the daily dining table of consumer,
Production becomes delicious food in a wide variety of ways, but the edible mushroom type that each department are eaten has biggish difference, partially makes
It is rarely occurred among the visual field of consumer with higher edible mushroom is worth, the edible mushroom seasoning powder for applying to daily culinary art is even more
It is fewer and fewer.
Mushroom inherently contains sodium glutamate, has delicate flavour, is rich in flavor substance, while rich in nutrition content, contains egg
White matter, polysaccharide, triterpene compound vitamin and mineral etc. promote health while providing excellent flavor, are promoted
Immunity.
Oligosaccharide refers to the compound being polymerized containing 2-10 glycosidic bond, is divided into functional oligose and common oligomeric
Sugar promotes to the functional oligose property of can choose the proliferation activity of intestinal bifidobacteria, inhibits the generation of harmful substance, cannot
It is decomposed by the intracorporal most digestive juices of people, energy value is almost nil, neither influence blood sugar concentration, does not also increase pancreas islet in blood glucose
It is plain horizontal, and not will form fat deposition, while can enhance human immunity.
Traditional edible mushroom can be overcome using multiple eating bacterium and functional oligose production functional edible mushroom toppings
Quality is unstable, and storage life is different, and food supplement function is single, and geographic difference is greatly and cooking handles the disadvantages such as inconvenience, realization side
Just it uses, is obviously improved vegetable flavor, meet the various integration requirements of consumer, meet the theory of natural nutrition health, at
For the representative products of forth generation flavouring, will have a tremendous social and economic benefits.
Summary of the invention
The present invention provides a kind of functional edible mushroom toppings and preparation method thereof, the functional edible mushroom toppings.
Raw material is used as using the multiple eating bacterium of more regional outputs, progress organic combination, do not add in the process of processing and manufacturing acid,
The artificial flavor additives usefuls such as sweetener, fresh adding taste make the synthesis mouthfeel of this flavouring and effect reach maximization, are used in
Among daily culinary art, flavour, the mouthfeel of vegetable can be enhanced, while the nutritive value of vegetable is quickly promoted.
Specific technical solution is as follows:
A kind of functional edible mushroom toppings are made of following raw material components based on parts by weight: 5-10 parts of Armillariella mellea, yellow
2-5 parts of bolete, 2-5 parts of Boletus aereus, 5-10 parts of agrocybe, 2-6 parts of oyster mushroom, 4-6 parts of Poria cocos, 0.5-2 parts of Albatrellus dispansus (Lloyd) Canf. & Gilb, dictyophora phalloidea
2-4 parts, 0.5-2 parts of pixie stool, 0.5-4 parts of black fungus, golden ear 1-2 parts, 0.5-2 parts of Cordyceps militaris, 0.5-2 parts of matsutake, hickory chick
0.5-2 parts, 2-5 parts of dried tremella extract, 20-30 parts of functional oligose.
Innovation of the invention is:
(1) five kinds of Armillariella mellea, bolete, agrocybe, oyster mushroom Pollution In Edible Mushroomss originals in functional edible mushroom toppings of the present invention
The Fresh ear field content of material is higher, and the fresh effect that helps, especially 5 '-fleshes can be cooperateed with the nucleotide of edible fungi raw materials itself
Thuja acid and 5'-GMP, so that the vegetable delicate flavour being added after this product culinary art is strong.
(2) it is several to be added to hickory chick, matsutake, Albatrellus dispansus (Lloyd) Canf. & Gilb, pixie stool, Cordyceps militaris for functional edible mushroom toppings of the present invention
Rare edible fungus so that product is rich in unique flavor, while is substantially improved the nutritive value of product and edible effect.
(3) functional edible mushroom toppings of the present invention are added to a certain amount of dried tremella extract, so that this product is added
Soup has certain viscosity, can promote the eating mouth feel of vegetable.
(4) functional edible mushroom toppings of the present invention are added to a certain amount of functional oligose, so that in granulation process
In more large-sized particle is more readily formed, while imparting this product mouthfeel more abundant and effect.
Further, xylo-oligosaccharide, soyabean oligosaccharides and oligomeric fruit that the functional oligose is 1:2:2 by mass ratio
Sugar composition.
Oligosaccharide is a kind of functional polymerization sugar, promotes to the property of can choose the proliferation activity of intestinal bifidobacteria, inhibits
The generation of harmful substance cannot be decomposed by the intracorporal most digestive juices of people, and energy value is almost nil, and neither influence blood glucose is dense
Degree, does not increase insulin level in blood glucose, and not will form fat deposition yet, can enhance human immunity；With certain
Stickiness, the diameter of particle can be increased in granulation process；Oligosaccharide itself has certain sweet taste, can cover bitter taste,
Promote flavour of food products.
Further, the functional edible mushroom toppings are made of: hazel based on parts by weight following raw material components
10 parts of mushroom, 3 parts of Boletus luridus, 3 parts of Boletus aereus, 10 parts of agrocybe, 5 parts of oyster mushroom, 5 parts of Poria cocos, 1 part of Albatrellus dispansus (Lloyd) Canf. & Gilb, 2 parts of dictyophora phalloidea,
1 part of pixie stool, 1 part of black fungus, 1 part of golden ear, 0.5 part of Cordyceps militaris, 0.5 part of matsutake, 0.5 part of hickory chick, 3 parts of dried tremella extract,
6 parts of xylo-oligosaccharide, 12 parts of soyabean oligosaccharides, 12 parts of oligofructose.
Further, the functional edible mushroom toppings are made of: hazel based on parts by weight following raw material components
12 parts of mushroom, 2 parts of Boletus luridus, 2 parts of Boletus aereus, 12 parts of agrocybe, 4 parts of oyster mushroom, 4 parts of Poria cocos, 1 part of Albatrellus dispansus (Lloyd) Canf. & Gilb, 2 parts of dictyophora phalloidea,
1 part of pixie stool, 0.5 part of black fungus, 1 part of golden ear is 1 part of Cordyceps militaris, 1 part of matsutake, 1 part of hickory chick, 5 parts of dried tremella extract, oligomeric
5 parts of xylose, 10 parts of soyabean oligosaccharides, 10 parts of oligofructose.
Further, the dried tremella extract the preparation method is as follows:
(1) dry Tremella fructification is taken, 40 meshes are smashed it through, obtains tremella powder；
(2) distilled water is added in Xiang Yiner powder and carries out ultrasound, after ultrasonic, then be placed in boiling water and extracted, it will
It is centrifuged after the mixed solution of extraction is cooling, collects supernatant, obtain leaching liquid of Tremella fuciformims Berk；
(3) leaching liquid of Tremella fuciformims Berk is successively concentrated under reduced pressure, precooling and freeze-drying, grind into powder after taking-up obtain
To dried tremella extract.
Tremella fructification can be overcome to crush not exclusively by using above-mentioned preparation method, rehydration expansion effects sense organ is short
Time heats the shortcomings that poor taste, extracts by ultrasonication, hot water, is concentrated and dried treated dried tremella extract, flavor
Ingredient can be preferably distributed among soup, while nutritional ingredient can preferably be absorbed by the body.
Preferably, the power of the ultrasound is 300~500W in step (2), the ultrasonic time is 20~40min；Institute
The revolving speed for stating centrifugation is 1000rpm/min, and the revolving speed of centrifugation is 8~12min；In step (3), the temperature of reduced pressure is 45~
55 DEG C, the time of precooling is 5~6h.
The present invention also provides a kind of preparation methods of functional edible mushroom toppings, include the following steps:
(1) after raw material being carried out screening impurity elimination, in proportion by Armillariella mellea, Boletus luridus, Boletus aereus, agrocybe, oyster mushroom,
Poria cocos, Albatrellus dispansus (Lloyd) Canf. & Gilb, dictyophora phalloidea, pixie stool, black fungus, golden ear, Cordyceps militaris, matsutake and the fructification dried product mixing of hickory chick, into
Row pulverizes, and obtains uniformly mixed edible mushroom superfine powder；
(2) will the edible mushroom superfine powder be added distilled water in carry out it is bored boil Titian, obtain edible mushroom original soup；
(3) it is proportionally added into dried tremella extract and functional oligose in the edible mushroom original soup, stirred evenly laggard
Row is granulated, then after bag distribution packaging, obtains functional edible mushroom toppings.
Preferably, the revolving speed of ultramicro grinding is 22000-25000r/min in step (1)；Ultramicro grinding is conducive to eat
With the abundant broken and uniformly mixing of bacterium dried product, it is made sufficiently by hot water contacts, to shorten the curing time in step (2).
Preferably, the additive amount of the distilled water is 3-5 times of edible mushroom superfine powder volume in step (2)；It is described bored
The time for boiling Titian is 4~6min；The bored Titian that boils can carry out preliminary maturation process to edible mushroom powder, make its flavor components
It is released with nutritional ingredient, shorter brew time can retain most flavor substance and nutritional ingredient.
Preferably, in step (3), described be granulated is realized by spray drying, the outlet temperature of spray drying is 100~
105℃；The bag distribution packaging uses ozone sterilization and vacuum packaging, and the ozone sterilization time is 20~40min；Spray drying can be fast
Speed obtains uniform particle diameter, and the spray powder of stay in grade can subtract under this outlet temperature while guaranteeing material rapid draing
Few destruction to flavor components and nutritional ingredient；Sterilize and use being vacuum-packed using ozone before packing, it can be effective
The storage life of functional edible mushroom toppings is improved, guarantees product with stable quality.
Compared with prior art, the invention has the following advantages:
(1) present invention is former using Armillariella mellea, bolete, agrocybe, the higher edible mushroom of five kinds of Fresh ear field contents of oyster mushroom
Material and several Rare edible fungus of hickory chick, matsutake, Albatrellus dispansus (Lloyd) Canf. & Gilb, pixie stool, Cordyceps militaris, dried tremella extract and functionality are oligomeric
Sugar can not only obtain the big toppings product of the high and edible effect of strong delicate flavour, unique flavor, product nutritive value, and
The eating mouth feel of product is good, long shelf-life.
(2) raw material of the present invention is natural material or its extract, and man-made additive, food safety is not used
Risk is lower, meets the theory of natural nutrition health and the consumption concept of Modern consumer person " taste material is laid equal stress on ".
(3) present invention selects 15 kinds of edible fungi raw materials, the ratio of scientific allocation raw material, and unique flavor is applied to day
Often among culinary art, it can further promote the release of flavor substance, be combined with different vegetables, the mouthfeel of food can be improved, make it
It is stronger, it after edible, can promote to digest, provide nutriment abundant for human body, promote body immunity.
(4) functional oligose in the present invention uses the combination of oligofructose, xylo-oligosaccharide and soyabean oligosaccharides, has
Certain sugariness and stickiness can play good polymerization during granulation to edible mushroom powder, so that dry powder grain
Diameter gets a promotion, so that the sense organ of enhanced feature edible mushroom seasoning powder, is easy to use, also can preferably divide during the cooking process
It is distributed among food, preferably discharges flavor, on the other hand certain sweet taste, reconciliation food mouthfeel can be provided for vegetable.
(5) it uses and is granulated in the preparation method of functional edible mushroom toppings of the present invention, so that the product itself uniformity
More preferably, it conveniently takes；The contact area with the external world is reduced, the shelf-life of product is increased.
Detailed description of the invention
Fig. 1 is the flow chart that functional edible mushroom of the present invention seasons powder, preparation method thereof.
Fig. 2 is influence of the dried tremella extract to edible mushroom original soup soup viscosity in embodiment 1.
Specific embodiment
The invention will be further described combined with specific embodiments below, and what is be exemplified below is only specific implementation of the invention
Example, but protection scope of the present invention is not limited only to this.
Embodiment 1
One, the preparation of dried tremella extract
1. weighing dry Tremella fructification, crushed with pulverizer, crosses 40 meshes；
2. the distilled water that 10 times of volumes are added carries out ultrasound, ultrasonic power 400W, ultrasonic time 30min；
3. boiling water extracts 2h, it is centrifuged (8000rpm/min, 10min) after cooling, collects supernatant；
4. 50 DEG C are concentrated under reduced pressure into appropriate volume, it is freeze-dried after pre-freeze 5h, powder is milled into after taking-up, obtain silver
Ear extract.
Two, the preparation of functional edible mushroom toppings
Raw material composition based on following parts by weight: 10 parts of Armillariella mellea, 10 parts of agrocybe, 3 parts of Boletus luridus, Boletus aereus 3
Part, 5 parts of oyster mushroom, 5 parts of Poria cocos, 1 part of Albatrellus dispansus (Lloyd) Canf. & Gilb, 2 parts of dictyophora phalloidea, 1 part of pixie stool, 1 part of black fungus, golden 1 part of ear, 0.5 part of Cordyceps militaris,
0.5 part of matsutake, 0.5 part of hickory chick, 3 parts of dried tremella extract, 6 parts of xylo-oligosaccharide, 12 parts of soyabean oligosaccharides, 12 parts of oligofructose.
Measure the present embodiment use Armillariella mellea, bolete, agrocybe, five kinds of Pollution In Edible Mushroomss raw materials of oyster mushroom delicate flavour amino
Acid content is as a result as follows:
1 Fresh ear field content of table/%
Edible mushroom used is dry product.
The preparation step of above-mentioned edible mushroom seasoning powder is as follows:
(1) pre-treatment: sieving processing is carried out to above-mentioned each edible mushroom dried product, screens out the impurity such as sandstone, and reject bad
Raw material obtains uniform good edible fungi raw materials；
(2) it crushes: 14 kinds of fruit body of edible fungi dried products being mixed by the raw material in step (1) in proportion, are smashed
Processing, is put into micronizer and is crushed, pulverizer revolving speed 22000r/min, and it is super to obtain edible mushroom mixing after mixing
Fine powder；
(3) flavor excites: cooking, is eaten after 5 times of distilled water are added in the edible mushroom superfine powder in step (2)
Bacterium original soup；
(4) it is granulated: being proportionally added into dried tremella extract and oligosaccharide in the bacterium soup of step (3), carry out after mixing evenly
Spray drying granulation, obtains edible fungus dry powder by 100 DEG C of outlet temperature；
(5) after ozone sterilization 40min, the spray powder that step (4) is obtained carries out bag distribution packaging to get function for packaging bag
Property edible mushroom seasoning powder.
Three, the measurement of different soup viscositys
(1) dried tremella extract and toppings prepared in above-described embodiment 1 is taken, the tremella of 1g/L, 2g/L are each configured to
The toppings mixed liquor 2L of extract mixed liquor 2L and 25g/L, 50g/L are control with water, are placed in container and cover holding boiling
During which 20min is repeatedly stirred；
(2) it is cooled to room temperature after the completion of cooking, takes 500mL soup, using NDJ-5S rotary viscosity design determining solution viscosity,
Rotor number is No. 1, No. 2, revolving speed 60r/min.
As a result as shown in Figure 2.
Embodiment 2
One, the preparation of dried tremella extract
1. weighing dry Tremella fructification, crushed with pulverizer, crosses 40 meshes；
2. the distilled water that 10 times of volumes are added carries out ultrasound, ultrasonic power 400W, ultrasonic time 60min；
3. boiling water extracts 2h, it is centrifuged (1000rpm/min, 10min) after cooling, collects supernatant；
4. 50 DEG C are concentrated under reduced pressure into appropriate volume, it is freeze-dried after pre-freeze 6h, powder is milled into after taking-up, obtain tremella
Extract.
Two, the preparation of functional edible mushroom toppings
Raw material composition based on following parts by weight: 12 parts of Armillariella mellea, 12 parts of agrocybe, 2 parts of Boletus luridus, Boletus aereus 2
Part, 4 parts of oyster mushroom, 4 parts of Poria cocos, 1 part of Albatrellus dispansus (Lloyd) Canf. & Gilb, 2 parts of dictyophora phalloidea, 1 part of pixie stool, 0.5 part of black fungus, golden 1 part of ear, 1 part of Cordyceps militaris,
1 part of matsutake, 1 part of hickory chick, 5 parts of dried tremella extract, 5 parts of xylo-oligosaccharide, 10 parts of soyabean oligosaccharides, 10 parts of oligofructose.
Above-mentioned edible mushroom seasoning product the preparation method is as follows:
(1) pre-treatment: sieving processing is carried out to each above-mentioned edible mushroom dried product, screens out the impurity such as sandstone, and reject bad
Raw material obtains uniform good edible fungi raw materials；
(2) it crushes: 14 kinds of fruit body of edible fungi dried products being mixed by the raw material in step (1) in proportion, are smashed
Processing, is put into micronizer and is crushed, pulverizer revolving speed 25000r/min, and it is super to obtain edible mushroom mixing after mixing
Fine powder；
(3) flavor excites: cooking, is eaten after 3 times of distilled water are added in the edible mushroom superfine powder in step (2)
Bacterium original soup；
(4) it is granulated: being proportionally added into dried tremella extract and oligosaccharide in the bacterium soup of step (3), carry out after mixing evenly
Spray drying granulation, obtains edible fungus dry powder by 105 DEG C of outlet temperature；
(5) after ozone sterilization 60min, the spray powder that step (4) is obtained carries out bag distribution packaging to get function for packaging bag
Property edible mushroom seasoning powder.
Claims (10)
1. a kind of functional edible mushroom toppings, which is characterized in that based on parts by weight, be made of following raw material components: Armillariella mellea
5-12 parts, 2-5 parts of Boletus luridus, 2-5 parts of Boletus aereus, 5-12 parts of agrocybe, 2-6 parts of oyster mushroom, 4-6 parts of Poria cocos, Albatrellus dispansus (Lloyd) Canf. & Gilb
0.5-2 parts, 2-4 parts of dictyophora phalloidea, 0.5-2 parts of pixie stool, 0.5-4 parts of black fungus, golden ear 1-2 parts, 0.5-2 parts of Cordyceps militaris, matsutake
0.5-2 parts, 0.5-2 parts of hickory chick, 2-5 parts of dried tremella extract, 20-30 parts of functional oligose.
2. functional edible mushroom toppings as described in claim 1, which is characterized in that the functional oligose is by mass ratio
It is formed for the xylo-oligosaccharide, soyabean oligosaccharides and oligofructose of 1:2:2.
3. functional edible mushroom toppings as described in claim 1, which is characterized in that based on parts by weight, by following raw material
Group is grouped as: 10 parts of Armillariella mellea, 3 parts of Boletus luridus, and 3 parts of Boletus aereus, 10 parts of agrocybe, 5 parts of oyster mushroom, 5 parts of Poria cocos, Albatrellus dispansus (Lloyd) Canf. & Gilb 1
Part, 2 parts of dictyophora phalloidea, 1 part of pixie stool, 1 part of black fungus, 1 part of golden ear, 0.5 part of Cordyceps militaris, 0.5 part of matsutake, 0.5 part of hickory chick, tremella
3 parts of extract, 6 parts of xylo-oligosaccharide, 12 parts of soyabean oligosaccharides, 12 parts of oligofructose.
4. functional edible mushroom toppings as described in claim 1, which is characterized in that based on parts by weight, by following raw material
Group is grouped as: 12 parts of Armillariella mellea, 2 parts of Boletus luridus, and 2 parts of Boletus aereus, 12 parts of agrocybe, 4 parts of oyster mushroom, 4 parts of Poria cocos, Albatrellus dispansus (Lloyd) Canf. & Gilb 1
Part, 2 parts of dictyophora phalloidea, 1 part of pixie stool, 0.5 part of black fungus, 1 part of golden ear, 1 part of Cordyceps militaris, 1 part of matsutake, 1 part of hickory chick, tremella extracts
5 parts of object, 5 parts of xylo-oligosaccharide, 10 parts of soyabean oligosaccharides, 10 parts of oligofructose.
5. such as the described in any item functional edible mushroom toppings of Claims 1 to 4, which is characterized in that the dried tremella extract
The preparation method is as follows:
(1) dry Tremella fructification is taken, 40 meshes are smashed it through, obtains tremella powder；
(2) distilled water is added in Xiang Yiner powder and carries out ultrasound, after ultrasonic, then be placed in boiling water and extracted, will extract
Mixed solution it is cooling after be centrifuged, collect supernatant, obtain leaching liquid of Tremella fuciformims Berk；
(3) leaching liquid of Tremella fuciformims Berk is successively concentrated under reduced pressure, precooling and freeze-drying, grind into powder after taking-up obtain silver
Ear extract.
6. functional edible mushroom toppings as claimed in claim 5, which is characterized in that in step (2), the power of the ultrasound
For 300~500W, the ultrasonic time is 20~40min；The revolving speed of the centrifugation is 1000rpm/min, the revolving speed of centrifugation is 8~
12min；In step (3), the temperature of reduced pressure is 45~55 DEG C, and the time of precooling is 5~6h.
7. a kind of preparation method of functional edible mushroom toppings as described in any one of claims 1 to 6, which is characterized in that
Include the following steps:
(1) after raw material being carried out screening impurity elimination, in proportion by Armillariella mellea, Boletus luridus, Boletus aereus, agrocybe, oyster mushroom, Fu
The fructification dried product mixing of Siberian cocklebur, Albatrellus dispansus (Lloyd) Canf. & Gilb, dictyophora phalloidea, pixie stool, black fungus, golden ear, Cordyceps militaris, matsutake and hickory chick, carries out
It pulverizes, obtains uniformly mixed edible mushroom superfine powder；
(2) will the edible mushroom superfine powder be added distilled water in carry out it is bored boil Titian, obtain edible mushroom original soup；
(3) it is proportionally added into dried tremella extract and functional oligose in the edible mushroom original soup, is made after mixing evenly
Grain, then after bag distribution packaging, obtain functional edible mushroom toppings.
8. the preparation method of functional edible mushroom toppings as claimed in claim 7, which is characterized in that in step (1), ultra micro
The revolving speed of crushing is 22000-25000r/min.
9. the preparation method of functional edible mushroom toppings as claimed in claim 7, which is characterized in that described in step (2)
The additive amount of distilled water is 3-5 times of edible mushroom superfine powder volume；The bored time for boiling Titian is 4~6min.
10. the preparation method of functional edible mushroom toppings as claimed in claim 7, which is characterized in that in step (3), institute
It states granulation to realize by spray drying, the outlet temperature of spray drying is 100~105 DEG C；The bag distribution packaging is gone out using ozone
Bacterium and vacuum packaging, ozone sterilization time are 20~40min.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768115A (en) * | 2020-06-09 | 2021-12-10 | 四川新雅轩食品有限公司 | Edible fungus semi-solid compound seasoning and preparation method thereof |
| WO2023010227A1 (en) * | 2021-08-06 | 2023-02-09 | Done Properly Company Spa | Method for producing an umami natural flavouring extract |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103796A (en) * | 2007-08-08 | 2008-01-16 | 王竹丰 | Mushroom seasoning and its preparation method |
| CN103054007A (en) * | 2012-12-31 | 2013-04-24 | 云南还原医学生物科技有限公司 | Wild fungus composition for improving human immunity |
| CN104172060A (en) * | 2014-08-25 | 2014-12-03 | 云南尼罗非食品开发有限公司 | Mushroom powder seasoning |
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2019
- 2019-09-12 CN CN201910862190.0A patent/CN110447877A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103796A (en) * | 2007-08-08 | 2008-01-16 | 王竹丰 | Mushroom seasoning and its preparation method |
| CN103054007A (en) * | 2012-12-31 | 2013-04-24 | 云南还原医学生物科技有限公司 | Wild fungus composition for improving human immunity |
| CN104172060A (en) * | 2014-08-25 | 2014-12-03 | 云南尼罗非食品开发有限公司 | Mushroom powder seasoning |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768115A (en) * | 2020-06-09 | 2021-12-10 | 四川新雅轩食品有限公司 | Edible fungus semi-solid compound seasoning and preparation method thereof |
| WO2023010227A1 (en) * | 2021-08-06 | 2023-02-09 | Done Properly Company Spa | Method for producing an umami natural flavouring extract |
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Application publication date: 20191115 |