CN111493310A - Edible fungus fine fiber and preparation method and application thereof - Google Patents
Edible fungus fine fiber and preparation method and application thereof Download PDFInfo
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- CN111493310A CN111493310A CN202010285863.3A CN202010285863A CN111493310A CN 111493310 A CN111493310 A CN 111493310A CN 202010285863 A CN202010285863 A CN 202010285863A CN 111493310 A CN111493310 A CN 111493310A
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Images
Classifications
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- 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
- A23L33/20—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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/49—Removing colour by chemical reaction, e.g. bleaching
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses an edible fungus fine fiber and a preparation method thereof. The method is simple in process and green and safe, the obtained edible fungus fiber can be more refined, the color and luster are improved, the edible fungus fiber has better processing characteristics and functional characteristics, can be used as a functional component to be added into foods such as cereal foods, meat and the like, can be directly made into meat-like foods, and can also be used as a nutrition enhancer or an edible packaging material to be applied to the field of foods.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to edible fungus fine fiber and a preparation method and application thereof.
Background
Dietary fiber refers to an edible ingredient or similar carbohydrate that is not digestible and absorbable in the human small intestine, but is fully or partially fermentable in the human large intestine. Dietary fibers can be divided into two main categories, water-soluble dietary fibers and water-insoluble dietary fibers. The water-soluble dietary fiber is mainly the storage and secretion in plant cells, and also part of microbial polysaccharide and synthetic polysaccharide, most of which are hydrophilic polysaccharide colloids, such as pectin, Arabic gum, carrageenan and the like, and galactomannan, glucan, fungal polysaccharide and the like; the water insoluble dietary fiber mainly comprises cellulose, hemicellulose, lignin, chitin, etc. Researches show that the dietary fiber has important effects in resisting cancer, lowering blood pressure, reducing blood lipid, reducing cholesterol, treating diabetes, improving intestinal function and reducing weight. Dietary fibers from different sources are different in structure, chemical composition, physical and chemical properties, and also in nutritional ingredients.
The edible fungi are taken as a large-scale fungus for human consumption, and comprise shiitake mushroom, oyster mushroom, agaricus bisporus, flammulina velutipes, black fungus, tremella, lucid ganoderma, poria cocos, tricholoma matsutake and the like, the most main functional components in the edible fungi are the dietary fibers, wherein the water-insoluble dietary fibers are mainly used, the content of the water-insoluble dietary fibers is over 90 percent, the water-insoluble dietary fibers are mainly β -glucan and chitin, the edible fungi have rich nutritional value, contain rich protein and amino acid, and the content of the protein and amino acid is dozens of times to dozens of times of that of common vegetables and fruits.
Since the edible fungi contain a large amount of dietary fibers, the edible fungi can be used as a good potential dietary fiber raw material in food processing. At present, the research on edible fungi mainly focuses on water-soluble dietary fibers, and the development of water-insoluble dietary fibers which are the main part of the water-soluble dietary fibers is few, so that the water-soluble dietary fibers become the important research point in the future.
In the prior art, the soluble dietary fiber product is obtained by adopting a mode of combining high-temperature cooking treatment, steam explosion treatment and ultrasonic treatment, and has the defects of high consumption, low efficiency and low yield; the method for treating the edible fungi by using the sodium hydroxide or other alkali solution in combination with the hydrogen peroxide to improve the color and reduce the special smell of the edible fungi, then drying and crushing the edible fungi into 1-0.25 micron granular ingredients can be applied to baking foods, beverages and meat products, but has the defect that the original fibrous structure and nutritional ingredients of the edible fungi cannot be reserved, so that the food application value of the edible fungi is greatly reduced; the method for processing the edible fungus fiber by using the high-pressure homogenization technology is not beneficial to food processing and use due to the excessively low granularity, extremely strong water absorption and large viscosity, and meanwhile, the preparation process is complicated, so that the method can only be used for laboratory research and is difficult to realize continuous industrial production.
Therefore, how to provide a preparation method of the edible fungus fibril is a problem which needs to be solved urgently by the technical personnel in the field.
Disclosure of Invention
In view of the above, the invention provides a preparation method of edible fungus fine fibers, which does not undergo any chemical or other complex treatment, can greatly retain the original nutritional value of the edible fungus, has simple production process, convenient preparation and suitability for industrial production, and the edible fungus fibers obtained by the method have large length-diameter ratio, have the unique texture of the edible fungus and are widely applied to meat products, baked foods and the like.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of edible fungus fine fiber comprises the following steps:
(1) boiling edible fungus fruiting body in boiling water bath for 5-10min, and soaking in 75-90 deg.C hot water for 2-4 hr;
(2) primarily grinding the soaked edible fungus sporocarp by using a colloid mill, and further finely grinding by using a PFI (particle size distribution index) mill;
(3) soaking the ground edible fungus fruiting body with 3-8 wt% NaOH solution, and adding H2O2Bleaching the solution, stirring, washing with water repeatedly, filtering, refrigerating or drying, and storing.
In order to ensure the original fiber structure shape and nutritional value of the edible fungi, after the edible fungi and leftovers thereof are subjected to hot water soaking pretreatment, the edible fungi fine fibers are prepared by utilizing wet continuous pulping treatment, and the principle is that the microstructure among the fibers is destroyed by utilizing strong shearing force generated in the wet pulping process, so that the fiber size is continuously reduced, and the fine fibers are obtained through multiple cycles;
and the milled edible fungus sporocarp is bleached, so that a fibrous structure can be fully exposed, the expansibility, the water retention and the hardness of the fiber are improved, and the indexes such as the cooking loss rate and the like are obviously reduced.
Preferably, in the above method for preparing the fine fiber of edible fungi, the edible fungi include, but are not limited to, shiitake mushroom, oyster mushroom, agaricus bisporus, flammulina velutipes, black fungus, tremella, ganoderma lucidum, poria cocos, and matsutake mushroom.
Preferably, in the above method for preparing fine fiber of edible fungi, the rotation speed of the primary grinding in step (2) is 2500-; the rotation speed of the refining grinding is 1300-1500rpm/min, 8000 rpm/time, and the grinding is carried out twice.
The beneficial effects of the above technical scheme are: through multiple times of grinding at different speeds, the sample can obtain uniform and fine fibers under high shear force, and the fiber product can be uniform in size through multiple times of grinding; different shear forces are created by setting different rates, resulting in different size fiber products.
Preferably, in the preparation method of the edible fungus fibril, the concentration of the hydrogen peroxide in the step (3) is 3-6%, the concentration of the bleaching pulp is 8-12%, the pH value is 9-11, the bleaching temperature is 75-85 ℃, and the bleaching time is 60-80 min.
The beneficial effects of the above technical scheme are: the fiber can be fully dissociated.
The edible fungus fine fiber prepared by the method has the length of 100-300 mu m and the diameter of 300-500nm, and the length of 50-200 mu m and the diameter of 100-300nm after bleaching treatment.
Preferably, in the edible fungus fibril, the whiteness of the bleached edible fungus fibril is not less than 33.59%.
Preferably, in the edible fungus fine fiber, the water absorption capacity of the edible fungus fine fiber is more than or equal to 10.49g/g, the oil holding capacity of the edible fungus fine fiber is more than or equal to 9.02g/g, the oil holding capacity of the edible fungus fine fiber is more than or equal to 11.62g/g, the expansion capacity of the edible fungus fine fiber is more than or equal to 7.47m L/g, and the oil holding capacity of the edible fungus fine fiber is more than or equal to 8.3m L/g.
Preferably, the edible fungus fine fiber is used for preparing meat products, baked foods and meat-like products, and is used as a nutrition enhancer or an edible packaging material.
According to the technical scheme, compared with the prior art, the invention discloses and provides the edible fungus fine fiber and the preparation method thereof, and the edible fungus fine fiber has the following advantages:
(1) the insoluble dietary fiber is prepared by combining the pretreatment of hot water soaking with a mechanical physical method of double wet grinding and a hydrogen peroxide bleaching chemical method, compared with other preparation methods, the process is simple, the energy consumption is low, the obtained edible fungus fiber can reach the micron level, the color of the edible fungus fiber is improved, and the application of the edible fungus in the food field is widened;
(2) compared with common edible fungus fiber, the edible fungus fine fiber obtained by the method has better functional property and processing property, is rich in nutrition, and can be added into various foods.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a drawing showing a microscopic morphology (a) of needle mushroom after wet grinding and a microscopic morphology (b) of needle mushroom after wet grinding and bleaching with hydrogen peroxide in accordance with an embodiment of the present invention;
FIG. 2 is a drawing showing a macroscopic morphology (a) of a wet-ground needle mushroom and a macroscopic morphology (b) of a wet-ground needle mushroom and a film-ground needle mushroom bleached with hydrogen peroxide according to an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Examples
Weighing 500g of needle mushroom, removing impurities, putting the needle mushroom into a clean beaker, boiling in a boiling water bath for 5 minutes to inactivate enzyme, adding 1.5L distilled water, putting the beaker into a water bath pot, heating at 80 ℃, stirring while heating for 3 hours, repeating for 3 times, filtering, primarily grinding the sample by using a colloid mill for three times at 2850rpm, and further grinding the sample by using a PFI refiner for twice at 1440rpm/min and 8000rpm to obtain the edible mushroom fine fiber.
Through measurement, the edible fungus fine fiber can reach the micron level, the length is 300-500 mu m, the oil retention capacity is 9.02g/g, the water absorption capacity is 11.05g/g, and the expansion capacity is 7.52m L/g.
Example 2
Example 2 differs from example 1 only in that the milled sample was subjected to hydrogen peroxide bleaching, provided that the concentrations: 5 percent; the concentration of the bleaching slurry is as follows: 10 percent; pH: 10; temperature: 80 ℃; time: after 70 minutes, the sample was washed to neutrality with distilled water.
Through determination, the bleached edible fungus fine fiber has a smaller size, the length is 100-300 mu m, the oil holding capacity is 12.08g/g, the water absorption capacity is 15.71g/g, and the expansibility is 8.36m L/g.
Referring to fig. 1-2, the invention also analyzes and detects the microscopic morphology of the needle mushroom after wet grinding, the microscopic morphology of the needle mushroom after wet grinding and bleaching by hydrogen peroxide, the macroscopic morphology of the needle mushroom after wet grinding and spreading as a film, and the macroscopic morphology of the needle mushroom after wet grinding and spreading as a film after wet grinding and bleaching by hydrogen peroxide.
The embodiments in the present description are described in a progressive manner, each embodiment focuses on differences from other embodiments, and the same and similar parts among the embodiments are referred to each other. The device disclosed by the embodiment corresponds to the method disclosed by the embodiment, so that the description is simple, and the relevant points can be referred to the method part for description.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. The preparation method of the edible fungus fine fiber is characterized by comprising the following steps:
(1) boiling edible fungus fruiting body in boiling water bath for 5-10min, and soaking in 75-90 deg.C hot water for 2-4 hr;
(2) primarily grinding the soaked edible fungus sporocarp by using a colloid mill, and further finely grinding by using a PFI (particle size distribution index) mill;
(3) soaking the ground edible fungus fruiting body with 3-8 wt% NaOH solution, and adding H2O2Bleaching the solution, stirring, and adding waterRepeatedly washing, filtering, refrigerating or drying, and storing.
2. The method for preparing edible fungus fine fiber according to claim 1, wherein the edible fungus includes, but is not limited to, Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus, Flammulina velutipes, Auricularia auricular, Tremella fuciformis, Ganoderma lucidum, Poria cocos and Tricholoma matsutake.
3. The method as claimed in claim 1, wherein the rotation speed of the primary grinding in step (2) is 2500-; the rotation speed of the refining grinding is 1300-1500rpm/min, 8000 rpm/time, and the grinding is carried out twice.
4. The method for preparing the edible fungus fine fibers as claimed in claim 1, wherein the concentration of the hydrogen peroxide in the step (3) is 3-6%, the concentration of the bleaching pulp is 8-12%, the pH value is 9-11, the bleaching temperature is 75-85 ℃, and the bleaching time is 60-80 min.
5. The edible fungus fine fiber prepared by the method as described in any one of claims 1-4, wherein the length of the edible fungus fine fiber is 100-300 μm, the diameter is 300-500nm, and the length of the edible fungus fine fiber after bleaching treatment is 50-200 μm, and the diameter is 100-300 nm.
6. The edible fungus fine fiber as claimed in claim 5, wherein the whiteness of the bleached edible fungus fine fiber is not less than 33.59%.
7. The edible fungus fine fiber as claimed in claim 5, wherein the water absorption capacity of the edible fungus fine fiber is not less than 10.49g/g, the bleached water absorption capacity is not less than 14.54g/g, the oil holding capacity of the edible fungus fine fiber is not less than 9.02g/g, the bleached water holding capacity is not less than 11.62g/g, the expansion capacity of the edible fungus fine fiber is not less than 7.47m L/g, and the bleached water holding capacity is not less than 8.3m L/g.
8. Use of the edible fungus fibril according to claims 5 to 7, wherein the edible fungus fibril is used for the manufacture of meat products, baked goods, meat-like products, and as a nutrition enhancer or an edible packaging material.
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