CN111493310B - 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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- CN111493310B CN111493310B CN202010285863.3A CN202010285863A CN111493310B CN 111493310 B CN111493310 B CN 111493310B CN 202010285863 A CN202010285863 A CN 202010285863A CN 111493310 B CN111493310 B CN 111493310B
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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
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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
- 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
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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
- 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
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- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
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- Food Science & Technology (AREA)
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Abstract
The invention discloses edible fungus fine fiber and a preparation method thereof, wherein edible fungi are used as raw materials, and soluble substances are removed by pretreatment, pulping, wet grinding, bleaching and filtering, so that insoluble dietary fiber is prepared. The method is simple in process, green and safe, the obtained edible fungus fiber can be more refined, has improved color, has better processing characteristics and functional characteristics, can be used as a functional component to be added into foods such as cereal foods, meats and the like, can be directly manufactured into meat-like foods, and can 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 fibers, a preparation method and application thereof.
Background
Dietary fiber refers to edible ingredients or similar carbohydrates that are not digested and absorbed in the human small intestine, but are fully or partially fermented in the human large intestine. Dietary fibers can be divided into two major categories, water-soluble dietary fibers and water-insoluble dietary fibers. The water-soluble dietary fibers are mainly the stock and secretion in plant cells, and also part of microbial polysaccharide and synthetic polysaccharide, most of which are hydrophilic polysaccharide colloids, such as pectin, acacia, carrageenan and the like, and galactomannan, glucan, fungal polysaccharide and the like; the water insoluble dietary fiber is mainly cellulose, hemicellulose, lignin, chitin, etc. Research shows that the dietary fiber has important effects in resisting cancer, reducing blood pressure, reducing blood lipid, reducing cholesterol, treating diabetes, and the like, and simultaneously has the effects of improving intestinal functions and reducing weight. Dietary fibers from different sources have different structures, chemical compositions and physicochemical properties, and different nutritional ingredients.
So far, researchers mainly obtain a large amount of dietary fibers from agricultural products and byproducts, such as fruit residues and vegetable residues left in the processing of fruit juice beverages, fully utilize the agricultural and sideline products, effectively avoid resource waste and environmental pollution, and provide higher added value for the agricultural and sideline products. However, the important dietary fiber source of edible fungi is omitted. The edible fungi are taken as a kind of large fungi for human eating, and comprise mushrooms, oyster mushrooms, agaricus bisporus, flammulina velutipes, black fungus, tremella, ganoderma lucidum, poria cocos, tricholoma matsutake and the like, the main functional components in the edible fungi are dietary fibers, wherein the water-insoluble dietary fibers are mainly used, the content of the water-insoluble dietary fibers is up to more than 90%, the water-insoluble dietary fibers are mainly beta-glucan and chitin, the edible fungi are rich in nutritive value, and the water-insoluble dietary fibers contain rich proteins and amino acids, and the content of the water-insoluble dietary fibers is several times to tens times that of common vegetables and fruits. In addition, the edible fungus insoluble dietary fiber has strong health care function, has important functions in the aspects of resisting cancer, reducing blood pressure, reducing blood fat, reducing cholesterol, treating diabetes and the like, and simultaneously has the functions of improving intestinal tract and reducing weight.
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, researches on edible fungi mainly focus on water-soluble dietary fibers, but little development is performed on water-insoluble dietary fibers which account for the main part of the edible fungi, so that the part of insoluble dietary fibers becomes an important research point in the future.
In the prior art, a mode of combining high-temperature steaming treatment, steam explosion treatment and ultrasonic treatment is adopted to obtain a soluble dietary fiber product, and the defects of high consumption, low efficiency and low yield are overcome; the method for treating the edible fungi by combining sodium hydroxide or other alkali solutions with hydrogen peroxide to improve the color and luster and reduce the special smell of the edible fungi, and then drying and crushing the edible fungi into 1-0.25 mu m particle ingredients can be applied to baked 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 fungi fiber by utilizing the high-pressure homogenization technology is unfavorable for food processing and use due to the excessively low granularity, extremely strong water absorption and high viscosity, and meanwhile, the preparation technology is complex, and 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 edible fungus fine fibers is a problem to be solved by the person skilled in the art.
Disclosure of Invention
In view of the above, the invention provides a preparation method of edible fungus fine fiber, which has the advantages of no chemical or other complex treatment, capability of greatly retaining the nutritional value of the edible fungus, simple production process, convenient preparation, suitability for industrial production, large length-diameter ratio of the edible fungus fiber obtained by the method, unique texture of the edible fungus, and wide application in meat products, baked foods and the like.
In order to achieve the above purpose, the present invention adopts the following technical scheme:
a preparation method of edible fungus fine fiber comprises the following steps:
(1) Boiling fruiting body of edible fungus in boiling water bath for 5-10min, and soaking in hot water at 75-90deg.C for 2-4 hr;
(2) Preliminary grinding is carried out on the soaked edible fungus fruiting bodies by using a colloid mill, and further refining grinding is carried out by using a PFI mill;
(3) Soaking ground edible fungus fruiting body in 3-8wt% NaOH solution, and adding H 2 O 2 Bleaching the solution, stirring to uniformity, repeatedly washing with water, filtering, refrigerating or drying, and storing.
In order to ensure the original fiber structure shape and nutritive value of the edible fungi, after the edible fungi and the leftovers thereof are soaked in hot water and pretreated, the edible fungi fine fibers are prepared by utilizing wet continuous pulping, and the principle is that the microstructure among the fibers is destroyed by utilizing the strong shearing force generated in the wet pulping process, so that the fiber size is continuously reduced, and the fine fibers are obtained after multiple times of circulation;
and the ground edible fungus fruiting body is subjected to bleaching treatment, so that the fibrous structure can be fully exposed, the expansion force, water retention and hardness of the fiber are improved, and indexes such as the cooking loss rate and the like are obviously reduced.
Preferably, in the above-mentioned preparation method of edible fungus fine fiber, the edible fungus includes but is not limited to Lentinus Edodes, pleurotus ostreatus, agaricus bisporus, needle Mushroom, auricularia, tremella, ganoderma, poria and Tricholoma matsutake.
Preferably, in the above preparation method of edible fungus fine fiber, the rotational speed of preliminary grinding in the step (2) is 2500-3000rpm/min, and grinding is performed three times; the rotating speed of the refining grinding is 1300-1500rpm/min,8000 rpm/time, and the grinding is carried out twice.
The beneficial effects of the technical scheme are as follows: the sample can be subjected to multiple times of grinding at different rates to obtain uniform and fine fibers under high shear force, and the multiple times of grinding can homogenize the size of a fiber product; while setting different rates creates different shear forces, resulting in different sized fiber products.
Preferably, in the preparation method of the edible fungus fine fiber, the concentration of the hydrogen peroxide in the step (3) is 3-6%, the concentration of the bleached pulp is 8-12%, the pH is 9-11, the bleaching temperature is 75-85 ℃, and the bleaching time is 60-80min.
The beneficial effects of the technical scheme are as follows: the fibers can be fully dissociated.
The length of the edible fungus fine fiber prepared by the method is 100-300 mu m, the diameter is 300-500nm, the length of the bleached edible fungus fine fiber is 50-200 mu m, and the diameter is 100-300 nm.
Preferably, in the edible fungus fine fiber, the whiteness of the bleached edible fungus fine fiber is more than or equal to 33.59 percent.
Preferably, in the edible fungus fine fiber, the water absorption of the edible fungus fine fiber is more than or equal to 10.49g/g, and the water absorption after bleaching is more than or equal to 14.54g/g; the oil holding force of the edible fungus fine fiber is more than or equal to 9.02g/g, and the oil holding force after bleaching is more than or equal to 11.62g/g; the swelling power of the edible fungus fine fiber is more than or equal to 7.47mL/g, and the swelling power of the edible fungus fine fiber is more than or equal to 8.3mL/g after bleaching.
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.
Compared with the prior art, the invention discloses the edible fungus fine fiber and the preparation method thereof, and has the following advantages:
(1) The invention prepares the insoluble dietary fiber by combining the pretreatment of hot water soaking with the mechanical physical method of double wet grinding and the hydrogen peroxide bleaching chemical method, and compared with other preparation methods, the invention has simple process and low energy consumption, the obtained edible fungus fiber can reach the micron level, the color and luster of the edible fungus fiber are improved, and the application of the edible fungus in the food field is widened;
(2) Compared with common edible fungus fiber, the edible fungus 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 that are required to be used in the embodiments or the description of the prior art will be briefly described below, and it is obvious that the drawings in the following description are only embodiments of the present invention, and that other drawings can be obtained according to the provided drawings without inventive effort for a person skilled in the art.
FIG. 1 is a drawing showing a microscopic form (a) of needle mushrooms subjected to wet grinding and a microscopic form (b) of needle mushrooms subjected to wet grinding and then bleaching by hydrogen peroxide according to an embodiment of the present invention;
FIG. 2 is a drawing showing a macroscopic form (a) of a flammulina velutipes film-formed after wet grinding and a macroscopic form (b) of a flammulina velutipes film-formed after bleaching with hydrogen peroxide after wet grinding in the embodiment of the invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples
Weighing 500g of flammulina velutipes, removing impurities, placing into a clean beaker, boiling in a boiling water bath for 5 minutes, and inactivating enzyme; adding 1.5L distilled water, heating the beaker in a water bath kettle at 80 ℃, stirring while heating for 3 hours, repeating for 3 times, and filtering; the sample is primarily ground by a colloid mill at 2850rpm/min for three times; and then further grinding the sample by using a PFI (pulse-width modulation) pulping machine under the conditions of 1440rpm/min and 8000 rpm/time, and grinding twice to obtain edible fungus fine fibers.
According to measurement, the edible fungus fine fiber can reach the micron level, the length is 300-500 mu m, the oil holding force is 9.02g/g, the water absorption force is 11.05g/g, and the expansion force is 7.52mL/g.
Example 2
Example 2 differs from example 1 only in that the ground sample was subjected to hydrogen peroxide bleaching under the following conditions: 5%; concentration of bleached pulp: 10%; pH:10; temperature: 80 ℃; time: the sample was washed with distilled water to neutrality for 70 minutes.
The size of the edible fungus fine fiber after the bleaching treatment is smaller, 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 swelling capacity is 8.36mL/g. The size was reduced and the oil absorption, water absorption and expansion were all improved compared to the unbleached sample data.
Referring to fig. 1-2, the invention also analyzes and detects microscopic forms of flammulina velutipes after wet grinding, microscopic forms of flammulina velutipes after wet grinding and then bleaching by hydrogen peroxide, macroscopic forms of flammulina velutipes after wet grinding and then spreading film, and macroscopic forms of flammulina velutipes after wet grinding and then bleaching by hydrogen peroxide, and the results show that compared with unbleached fibers, the size of the bleached flammulina velutipes fibers is obviously reduced, and the thin bleaching effect can lead the surface of the film to be smoother and more uniform, and no cracks and agglomeration phenomenon can be generated.
In the present specification, each embodiment is described in a progressive manner, and each embodiment is mainly described in a different point from other embodiments, and identical and similar parts between the embodiments are all enough to refer to each other. For the device disclosed in the embodiment, since it corresponds to the method disclosed in the embodiment, the description is relatively simple, and the relevant points refer to the description of the method section.
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 (5)
1. The preparation method of the edible fungus fine fiber is characterized by comprising the following steps:
1) Boiling fruiting body of edible fungus in boiling water bath for 5-10min, and soaking in hot water at 75-90deg.C for 2-4 hr;
2) Preliminary grinding the soaked edible fungus fruiting body by using a colloid mill, and further refining and grinding by using a PFI mill to obtain edible fungus fine fiber with the length of 100-300 mu m and the diameter of 300-500 nm; the rotation speed of the preliminary grinding is 2500-3000rpm, and the grinding is carried out for three times; the rotating speed of the refining grinding is 1300-1500rpm, the grinding is carried out twice, and 8000 revolutions/time;
3) Soaking ground edible fungus fruiting body in 3-8wt% NaOH solution, and adding H 2 O 2 Bleaching the solution to obtain edible fungus fine fiber with length of 50-200 μm and diameter of 100-300nm, stirring to uniformity, repeatedly washing with water, filtering, refrigerating or drying, and preserving; the H is 2 O 2 The concentration of the solution is 3-6%, the concentration of the bleached pulp is 8-12%, the pH is 9-11, the bleaching temperature is 75-85 ℃, and the bleaching time is 60-80min.
2. The method for preparing edible fungi fine fiber according to claim 1, wherein the edible fungi comprises Lentinus Edodes, oyster Mushroom, agaricus bisporus, needle Mushroom, auricularia, tremella, ganoderma, poria and Tricholoma matsutake.
3. The edible fungus fines produced by the method according to any one of claims 1-2, wherein the whiteness of the bleached edible fungus fines is not less than 33.59%.
4. An edible fungus fibril according to claim 3, wherein the water absorption of the edible fungus fibril is not less than 10.49g/g, and is not less than 14.54g/g after bleaching; the oil holding force of the edible fungus fine fiber is more than or equal to 9.02g/g, and the oil holding force after bleaching is more than or equal to 11.62g/g; the swelling power of the edible fungus fine fiber is more than or equal to 7.47mL/g, and the swelling power of the edible fungus fine fiber is more than or equal to 8.3mL/g after bleaching.
5. The use of the edible fungus fines according to claim 3 or 4, wherein the edible fungus fines are used for the production of meat products, baked goods, meat-like products, as a nutritional enhancer or as an edible packaging material.
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