CN112120200A - Composite edible mushroom instant soup base - Google Patents

Composite edible mushroom instant soup base Download PDF

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Publication number
CN112120200A
CN112120200A CN202010880313.6A CN202010880313A CN112120200A CN 112120200 A CN112120200 A CN 112120200A CN 202010880313 A CN202010880313 A CN 202010880313A CN 112120200 A CN112120200 A CN 112120200A
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Prior art keywords
parts
powder
edible fungus
edible
raw materials
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CN202010880313.6A
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Chinese (zh)
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李民健
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Individual
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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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A23L23/10—Soup concentrates, e.g. powders or cakes
    • 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
    • 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)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

The invention provides a composite edible fungus instant soup material which is characterized by comprising the following raw materials in parts by mass: 2-10 parts of edible fungus powder, 5-15 parts of MCT powdered oil, 2-10 parts of meat powder, 3-6 parts of resistant dextrin, 10-30 parts of maltodextrin, 1.5 parts of silicon dioxide, 0.6-1.2 parts of edible salt, 0.6-2 parts of erythritol, 1 part of flavoring agent and 0.1 part of pepper powder. The compound edible fungus instant soup base has the advantages of convenient carrying and brewing, delicious taste, fragrant and all-around, thick and delicious taste, mellow and full mouthfeel, higher nutritional value, and health-care effects of reducing blood sugar and blood fat, cleaning intestinal tracts, preventing constipation, avoiding or relieving autism, depression, dysmnesia, senile dementia, regulating human immunity, inhibiting tumors, resisting fatigue, resisting aging and the like, and is a necessary beverage for people to live at home and go out.

Description

Composite edible mushroom instant soup base
Technical Field
The invention relates to an instant soup material, in particular to a composite edible fungus instant soup material, belonging to the technical field of food processing.
Background
Soup drinking is a diet habit of Chinese people for hundreds of years, and is an important source and supplement of nutrition, heat and energy. With the acceleration of the pace of life of people working, studying and the like and the diversification of leisure and entertainment at present, in order to drink delicious, nutritious and conditioning soup, a great amount of time is spent, even one or two days of kungfu is spent to cook one pot or one bowl of soup, but the soup is not accessible to modern people, especially office workers, and although people develop certain basic soup bases with flavor, nutrition, convenience and quickness, the requirements of people cannot be met. The instant soup material supplied in the current market can be roughly divided into three times of products: the first generation products are concentrated chicken soup, bone soup, beef and mutton soup, seafood soup and the like, which are in a liquid state although having nutritive value, are inconvenient to carry, have high market circulation cost, are difficult to bear by consumers, and cannot be popularized and applied in the market. The second generation products, which extend from instant noodle sauces, are mainly embodied in convenience and rapidity, such as: the products such as the laver soup, the egg-flower soup, the dehydrated vegetable soup and the like can be drunk after being brewed into soup, but the value and the meaning of soup drinking are not highlighted from the viewpoint of nutrition and energy supplement, and the product can only be drunk temporarily as a substitute and cannot be used as a necessary product for consumers. The third generation product is the instant edible fungus soup, the edible fungus is listed as one of important substances of human beings in the 21 st century by many countries since the 21 st century, the mushroom soup in the six health-care drinks proposed by the world health organization is famous on the leaderboard, and the combination nation also proposes that the mushroom soup is the best dietary structure. Because the edible fungi contains high protein and 17 amino acids, wherein 8 amino acids required by human bodies cannot be synthesized by the human bodies per se, and contains a large amount of vitamins and minerals required by the human bodies, the edible fungi have the special flavor of one fungus, and can well form fungus soup products with the same type but different flavors. However, the instant mushroom soup in the current market is mainly developed by taking artificial edible mushrooms as a main raw material, and is prepared by mixing artificial edible mushroom powder, salt, a flavor enhancer and pepper powder. Although the instant edible fungus soup material has certain nutritive value and flavor, the product structure still stays on the basis of the instant noodle seasoning, and the requirements of consumers cannot be met.
A good soup material is to satisfy the nutrient elements needed by human body, such as protein, fat, carbohydrate, mineral substance, water, dietary fiber, etc., and should satisfy the following points from the functional point of view: providing taste buds and mouthfeel, providing edible and medicinal conditioning function of edible fungi, providing food calorie and energy, and providing satiety. The ancient Hangul in China has a saying that the soup is edible without meat, can not be cooked and has no soup, and the importance of the soup is explained. From the perspective of the nutritional structure and the function of the soup, the edible fungus soup materials sold in the market at present do not meet the requirements. Therefore, there is a need for improvements in the prior art.
Disclosure of Invention
The invention aims to provide a compound edible fungus instant soup base which is convenient and quick, has reasonable nutrition, complete functions and delicious taste, and meets the requirements of consumers.
The invention is realized by the following technical scheme: the composite edible fungus instant soup is characterized by comprising the following raw materials in parts by mass:
2-10 parts of edible fungus powder
5-15 parts of MCT powdered oil
2-10 parts of meat meal
3-6 parts of resistant dextrin
10-30 parts of maltodextrin
Silicon dioxide 1.5 parts
0.6-1.2 parts of edible salt
Erythritol 0.6-2 weight portions
1 part of flavor enhancer
0.1 part of pepper powder.
When in use, the tea can be directly drunk after being dissolved by being infused with 100-120 parts of boiled water, or can be drunk together with respectively favorite spicy powder, pickled vegetable powder and the like.
The edible fungus powder is prepared by drying various wild edible fungi and artificially cultivated edible fungi, crushing the dried edible fungi into 200 meshes, and the mixture ratio of the various wild edible fungi and the artificially cultivated edible fungi is arbitrary.
The edible fungi not only have rich nutrition and delicious taste, but also have the health-care effects of regulating human immunity, inhibiting tumors, resisting fatigue, resisting aging, reducing blood pressure, reducing blood fat and the like which cannot be replaced by other foods, and are natural nutritional health foods.
The MCT powdered oil (C8-C10) is commercially available medium-chain triglyceride, is extracted from coconut oil and palm oil, can balance nutrient substances of soup bases, has extremely important effect on human brains in particular, and can avoid or relieve autism, depression, dysmnesia, senile dementia and the like, so that the addition of the MCT powdered oil can increase the fat fragrance and the mouthfeel of the soup, can quickly increase the physical strength of a human and relieve fatigue through metabolism and absorption of the human body within 30 minutes, and can meet the requirements of nutrition and health care effects of people by effectively matching with the nutritional value and conditioning function of edible fungi.
The meat powder is prepared by drying one or more of poultry meat, livestock meat, fish meat and bones and blood thereof, pulverizing, sieving with 200 meshes, adding protein, fat and amino acids, and making soup material rich in nutrition, fragrant, delicious and mellow.
The resistant dextrin, namely the water-soluble dietary fiber, is a commercially available product, has the effects of reducing blood sugar and blood fat, cleaning intestinal tracts and preventing constipation, and makes the structure of the product more reasonable and balanced.
The maltodextrin can keep the characteristics and the fragrance of the product, so that the product has mellow and fine mouthfeel, excellent instant effect, good emulsification effect and obvious carrier effect, and can inhibit crystallization.
The addition of the silicon dioxide can prevent the powder material from caking and keep the soup material in the best free flowing state.
The composite edible fungus instant soup material provided by the invention is prepared by the following method:
1) preparing the following raw materials in parts by mass:
2-10 parts of edible fungus powder
5-15 parts of MCT powdered oil
2-10 parts of meat meal
3-6 parts of resistant dextrin
10-30 parts of maltodextrin
Silicon dioxide 1.5 parts
0.6-1.2 parts of edible salt
Erythritol 0.6-2 weight portions
1 part of flavor enhancer
0.1 part of pepper;
2) crushing the raw materials in the step 1) by a conventional method, sieving the crushed raw materials by a 200-mesh sieve, and uniformly mixing the crushed raw materials to obtain a mixture;
3) bagging and sterilizing the mixture obtained in the step 2) to obtain the composite edible fungus instant soup material.
The invention has the following advantages and effects: by adopting the scheme, the composite edible mushroom instant soup base has the advantages of convenience in carrying and brewing, delicious taste, fragrance, overflow, thick and delicious taste, mellow and smooth mouthfeel, high nutritional value, and health-care effects of reducing blood sugar, reducing blood fat, cleaning intestinal tracts, preventing constipation, avoiding or relieving autism, depression, dysmnesia, senile dementia, regulating human immunity, inhibiting tumors, resisting fatigue, resisting aging and the like, and is a necessary beverage for people to live at home and go out.
Detailed Description
The present invention will be further described with reference to the following examples.
Example 1
A composite edible fungus instant soup material is prepared by the following method:
1) preparing the following raw materials in parts by mass:
2 g of edible fungus powder, 15 g of MCT powdered oil, 10 g of meat meal, 3 g of resistant dextrin, 20 g of maltodextrin, 1.5 g of silicon dioxide, 0.6 g of edible salt, 0.6 g of erythritol, 1 g of monosodium glutamate and 0.1 g of pepper;
2) crushing the raw materials in the step 1) by a conventional method, sieving the crushed raw materials by a 200-mesh sieve, and uniformly mixing the crushed raw materials to obtain a mixture;
3) bagging and sterilizing the mixture obtained in the step 2) to obtain a composite edible fungus instant soup material;
when in drinking, the tea is brewed with 100 g of boiled water.
Example 2
A composite edible fungus instant soup material is prepared by the following method:
1) preparing the following raw materials in parts by mass: 10 g of edible fungus powder, 5 g of MCT powdered oil, 5 g of meat powder, 6 g of resistant dextrin, 30 g of maltodextrin, 1.5 g of silicon dioxide and 1.2 g of edible salt;
2) crushing the raw materials in the step 1) by a conventional method, sieving the crushed raw materials by a 200-mesh sieve, and uniformly mixing the crushed raw materials to obtain a mixture;
3) bagging and sterilizing the mixture obtained in the step 2) to obtain a composite edible fungus instant soup material;
when in drinking, the tea is brewed with 100 g of boiled water.
Example 3
A composite edible fungus instant soup material is prepared by the following method:
1) preparing the following raw materials in parts by mass: 5 g of edible fungus powder, 10 g of MCT powdered oil, 5 g of meat meal, 4 g of resistant dextrin, 20 g of maltodextrin, 1.5 g of silicon dioxide, 0.8 g of edible salt, 0.9 g of erythritol, 1 g of monosodium glutamate and 0.1 g of pepper;
2) crushing the raw materials in the step 1) by a conventional method, sieving the crushed raw materials by a 200-mesh sieve, and uniformly mixing the crushed raw materials to obtain a mixture;
3) bagging and sterilizing the mixture obtained in the step 2) to obtain a composite edible fungus instant soup material;
when in drinking, the tea is brewed with 100 g of boiled water.
Example 4
A composite edible fungus instant soup material is prepared by the following method:
1) preparing the following raw materials in parts by mass: 6 g of edible fungus powder, 9 g of MCT powdered oil, 6 g of meat meal, 5 g of resistant dextrin, 25 g of maltodextrin, 1.5 g of silicon dioxide, 1 g of edible salt, 1 g of erythritol, 1 g of monosodium glutamate and 0.1 g of pepper powder;
2) crushing the raw materials in the step 1) by a conventional method, sieving the crushed raw materials by a 200-mesh sieve, and uniformly mixing the crushed raw materials to obtain a mixture;
3) bagging and sterilizing the mixture obtained in the step 2) to obtain a composite edible fungus instant soup material;
when in drinking, the tea is brewed with 100 g of boiled water.
Example 5
A composite edible fungus instant soup material is prepared by the following method:
1) preparing the following raw materials in parts by mass: 3 g of edible fungus powder, 12 g of MCT powdered oil, 8 g of meat meal, 4 g of resistant dextrin, 22 g of maltodextrin, 1.5 g of silicon dioxide, 0.9 g of edible salt, 1.5 g of erythritol, 1 g of monosodium glutamate and 0.1 g of pepper;
2) crushing the raw materials in the step 1) by a conventional method, sieving the crushed raw materials by a 200-mesh sieve, and uniformly mixing the crushed raw materials to obtain a mixture;
3) bagging and sterilizing the mixture obtained in the step 2) to obtain a composite edible fungus instant soup material;
when in drinking, the tea is brewed with 100 g of boiled water.
Example 6
A composite edible fungus instant soup material is prepared by the following method:
1) preparing the following raw materials in parts by mass: 7 g of edible fungus powder, 9 g of MCT powdered oil, 6 g of meat meal, 5 g of resistant dextrin, 15 g of maltodextrin, 1.5 g of silicon dioxide, 0.8 g of edible salt, 0.7 g of erythritol, 1 g of monosodium glutamate and 0.1 g of pepper;
2) crushing the raw materials in the step 1) by a conventional method, sieving the crushed raw materials by a 200-mesh sieve, and uniformly mixing the crushed raw materials to obtain a mixture;
3) bagging and sterilizing the mixture obtained in the step 2) to obtain a composite edible fungus instant soup material;
when in drinking, the tea is brewed with 100 g of boiled water.
Test examples
The instant soup blend of edible fungi obtained in the above examples 1 to 6 was used in the following clinical trials: an object
30 cases (age: 40-65 years) with high normal value (defined as high blood sugar and blood lipid); 30 cases (age: 18-40 years) of physical weakness and inappetence.
The above cases were randomly divided into 30 cases each of the treatment group and the control group.
Second, use method
The treatment groups take the composite edible fungus instant soup bases obtained in the above examples 1-6: the medicine is taken twice a day, one bag each time, after being infused with boiled water, and is continuously taken for 15 days for observation.
Three, result in
The compound edible fungus instant soup base provided by the invention has the following clinical treatment effects: in 30 cases with high blood sugar and blood fat, the blood sugar and the blood fat of the 30 cases are relatively stable under the condition of not taking any medicines for reducing the blood sugar and the blood fat during the test period; in 30 cases of physical weakness and inappetence, the appetite is obviously increased, the physical strength is improved, and the energy is vigorous under the condition of not taking any medicine during the test period; the testers defecate smoothly, have good memory and no fatigue feeling.
Fourth, conclusion
The composite edible fungus instant soup material provided by the invention has the health care effects of reducing blood sugar and blood fat, cleaning intestinal tracts, preventing constipation, avoiding or relieving autism, depression, dysmnesia and senile dementia, regulating human immunity, inhibiting tumors, resisting fatigue, resisting aging and the like, is convenient to carry and brew, is delicious, fragrant, fresh and delicious, and mellow in taste, is suitable for various people, does not have any side effect, does not have adverse reaction, and is convenient and safe to use.

Claims (4)

1. The composite edible fungus instant soup is characterized by comprising the following raw materials in parts by mass:
2-10 parts of edible fungus powder
5-15 parts of MCT powdered oil
2-10 parts of meat meal
3-6 parts of resistant dextrin
10-30 parts of maltodextrin
Silicon dioxide 1.5 parts
0.6-1.2 parts of edible salt
Erythritol 0.6-2 weight portions
1 part of flavor enhancer
0.1 part of pepper powder.
2. The composite edible fungus instant soup base according to claim 1, wherein the edible fungus powder is obtained by drying various wild edible fungi and artificially cultivated edible fungi, pulverizing the dried edible fungi into 200-mesh powder, and the ratio of the various wild edible fungi to the artificially cultivated edible fungi is arbitrary.
3. The composite edible fungus instant soup seasoning of claim 1, wherein the meat powder is one or more of poultry meat, livestock meat, fish meat, bones thereof and blood thereof, which are dried and then crushed into 200-mesh meat powder, and the mixture ratio of the meat powder and the bone and blood thereof is arbitrary.
4. The composite edible fungus instant soup material according to claim 1, which is prepared by the following method:
1) preparing the following raw materials in parts by mass:
2-10 parts of edible fungus powder
5-15 parts of MCT powdered oil
2-10 parts of meat meal
3-6 parts of resistant dextrin
10-30 parts of maltodextrin
Silicon dioxide 1.5 parts
0.6-1.2 parts of edible salt
Erythritol 0.6-2 weight portions
1 part of flavor enhancer
0.1 part of pepper;
2) crushing the raw materials in the step 1) by a conventional method, sieving the crushed raw materials by a 200-mesh sieve, and uniformly mixing the crushed raw materials to obtain a mixture;
3) bagging and sterilizing the mixture obtained in the step 2) to obtain the composite edible fungus instant soup material.
CN202010880313.6A 2020-08-27 2020-08-27 Composite edible mushroom instant soup base Pending CN112120200A (en)

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Application Number Priority Date Filing Date Title
CN202010880313.6A CN112120200A (en) 2020-08-27 2020-08-27 Composite edible mushroom instant soup base

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CN112120200A true CN112120200A (en) 2020-12-25

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630986A (en) * 2012-05-07 2012-08-15 江南大学 Processing method of conveniently-dissolved freshwater mussel meat soup powder
CN106262830A (en) * 2016-08-15 2017-01-04 山东省农业科学院农产品研究所 A kind of special homogenate diet of diabetes patient and preparation method thereof
CN110101053A (en) * 2019-06-06 2019-08-09 四川大学 A kind of preparation method mentioning fresh instant bacterium powder
CN110122823A (en) * 2019-06-20 2019-08-16 福建农林大学 A kind of natural edible mushroom soup material and production method
CN110810845A (en) * 2019-12-03 2020-02-21 复旦大学附属金山医院 Total nutrient formula powder with ketogenesis, fat reduction and sugar resistance functions and application thereof
CN110839799A (en) * 2019-11-04 2020-02-28 内蒙古蒙牛乳业（集团）股份有限公司 Beverage granule, its preparation method, and combined beverage granule and liquid food containing the same
CN111493326A (en) * 2020-04-28 2020-08-07 成都尚医信息科技有限公司 Enteral nutrition food and preparation method and application thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102630986A (en) * 2012-05-07 2012-08-15 江南大学 Processing method of conveniently-dissolved freshwater mussel meat soup powder
CN106262830A (en) * 2016-08-15 2017-01-04 山东省农业科学院农产品研究所 A kind of special homogenate diet of diabetes patient and preparation method thereof
CN110101053A (en) * 2019-06-06 2019-08-09 四川大学 A kind of preparation method mentioning fresh instant bacterium powder
CN110122823A (en) * 2019-06-20 2019-08-16 福建农林大学 A kind of natural edible mushroom soup material and production method
CN110839799A (en) * 2019-11-04 2020-02-28 内蒙古蒙牛乳业（集团）股份有限公司 Beverage granule, its preparation method, and combined beverage granule and liquid food containing the same
CN110810845A (en) * 2019-12-03 2020-02-21 复旦大学附属金山医院 Total nutrient formula powder with ketogenesis, fat reduction and sugar resistance functions and application thereof
CN111493326A (en) * 2020-04-28 2020-08-07 成都尚医信息科技有限公司 Enteral nutrition food and preparation method and application thereof

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Application publication date: 20201225