CN112314926A - Preparation method of mushroom essence seasoning - Google Patents

Preparation method of mushroom essence seasoning Download PDF

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Publication number
CN112314926A
CN112314926A CN202011223446.2A CN202011223446A CN112314926A CN 112314926 A CN112314926 A CN 112314926A CN 202011223446 A CN202011223446 A CN 202011223446A CN 112314926 A CN112314926 A CN 112314926A
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preparation
edible fungi
extraction
rare edible
concentrated extract
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桂纯伟
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Hubei Piaoyang Food Technology Co ltd
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Hubei Piaoyang Food Technology Co ltd
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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
    • 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
    • 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
    • A23L27/14—Dried spices
    • 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
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses a preparation method of mushroom essence seasoning, and particularly relates to the technical field of edible mushroom processing.

Description

Preparation method of mushroom essence seasoning
Technical Field
The invention relates to the technical field of edible mushroom processing, in particular to a mushroom essence seasoning and a preparation method thereof.
Background
The mushroom essence seasoning is one of seasonings commonly used in cooking in families and catering units, and is a solid compound seasoning. According to the definition of the mushroom essence seasoning in the industry standard SB/T10484-2008 of mushroom essence seasoning, the mushroom essence seasoning is prepared by processing edible mushroom powder or concentrated extract of edible mushroom, flavoring agent, edible salt and other auxiliary materials as raw materials, adding or not adding flavoring agents such as spice or edible spice, and the like through the procedures of mixing and the like, and has the delicate flavor and fragrance of the edible mushroom. By definition, the most important raw material of mushroom essence seasoning is edible fungus powder or concentrated extract of edible fungus.
Common mushroom essence seasonings in the market mostly take common edible mushrooms such as mushrooms and agaricus bisporus as main raw materials, but due to large-scale and rapid production of the common edible mushrooms, compared with rare edible mushrooms, the common edible mushrooms are inferior in flavor substances, and are easy to have pesticide residues, heavy metals and sulfur dioxide exceeding standards. The invention selects three rare edible mushrooms, namely tricholoma matsutake, bolete and morchella, and takes one or more of the rare edible mushrooms as main raw materials, wherein the tricholoma matsutake and the bolete are wild mushrooms, and the morchella is mainly planted manually, but is not suitable for any chemical fertilizer and pesticide in the whole cultivation and planting process. The three rare edible fungi have far more delicate flavor and fragrance than other edible fungi, and the nutritive value of the three rare edible fungi is generally higher than that of other edible fungi.
Because the edible fungus powder is insoluble in water, the delicate flavor substances and the fragrant substances as the seasoning cannot be completely and rapidly released, and the appearance of the dish is easily affected by the insoluble powder. In addition, the edible fungus flavoring in the prior art only extracts a single component, which causes nutrition loss and unnecessary waste.
Therefore, it is necessary to research a new edible fungus flavoring, which is prepared by taking rare edible fungi as a main raw material to prepare a concentrated edible fungus extract, extracting multiple nutrient substances of the rare edible fungi, increasing the nutrient components of the flavoring, and achieving the effect of food supplement through medicinal and edible homologous components, so as to promote the use of the rare edible fungus flavoring.
Disclosure of Invention
In order to overcome the defects of the prior art, the invention provides a mushroom essence seasoning taking rare edible mushrooms as main raw materials and a preparation method thereof, and the invention aims to solve the technical problems that: multiple nutrient substances of the rare edible fungi are extracted, the nutrient components of the seasoning are increased, and the effect of food supplement is achieved through homologous medicinal and edible components, so that the rare edible fungi seasoning is popularized to use.
In order to achieve the aim, the invention provides a preparation method of a concentrated extract of rare edible fungi, which is characterized by comprising the following steps:
1. cleaning and breaking the wall of rare edible fungi, performing enzymolysis on the rare edible fungi by using cellulase, and filtering;
2. adding flavourzyme into the S1 filtrate, and filtering after enzymolysis;
3. adding water into the filter residues obtained in the steps S1 and S2, sequentially performing microwave extraction and condensation reflux extraction, filtering, and repeatedly extracting the filter residues for 2-3 times;
4. combining the filtrates of S2 and S3, and concentrating to obtain concentrated extract of rare edible fungi;
wherein the rare edible fungus is one or more of Tricholoma matsutake, Boletus edulis, and Morchella esculenta.
As a further scheme of the invention, the wall-breaking and crushing granularity in the step 1 is 400-500 meshes.
As a further scheme of the invention, the enzymolysis process of the cellulase is as follows: adding 5-8 times of water, heating to 50-55 deg.C, adding cellulase 3-5 ‰, and performing enzymolysis for 3-5 hr.
As a further scheme of the invention, the enzymolysis process of the flavourzyme comprises the following steps: heating to 50-55 deg.C, adding flavourzyme with mass ratio of 3-5 ‰, and performing enzymolysis for 3-5 hr.
As a further scheme of the invention, the feed-liquid ratio in the step 3 is 1: (50-60), the microwave power is 400-700W, and the extraction time is 20-40 min.
As a further scheme of the invention, the condensing reflux extraction in the step 3 is to heat up to 97-100 ℃ and reflux for 2-3 hours.
Another object of the present invention is to provide the use of the above-mentioned preparation method for preparing a mushroom essence seasoning.
Still another object of the present invention is to provide a method for preparing a mushroom essence seasoning, comprising the steps of:
mixing 3-5% by mass of concentrated extract of rare edible fungi, 1-2% by mass of concentrated extract of pasty Lentinus Edodes, and the rest adjuvants, granulating, drying, and sieving.
As a further scheme of the invention, the auxiliary materials comprise the following components in parts by weight: 29.2% of edible salt, 13% of starch, 10% of white granulated sugar, 2% of hydrolyzed vegetable protein, 1.3% of flavor nucleotide disodium, 0.7% of spice, 0.3% of silicon dioxide and the balance of monosodium glutamate.
In a further aspect of the present invention, the drying process is characterized by controlling the moisture mass ratio to 5% or less.
The invention has the beneficial effects that:
1. before enzymolysis and extraction, the rare edible fungus provided by the invention is crushed to 400-mesh and 500-mesh powder by a wall breaking crusher, so that the flavor, nutrition and functional components of the rare edible fungus are more easily extracted.
2. The concentrated extract of rare edible fungi provided by the invention can be used for obtaining edible fungi polysaccharide with higher content by enzymolysis in different modes and combining microwave extraction and condensation reflux for multiple times of extraction, and the concentrated extract of rare edible fungi obtained by concentrating the extracting solution is combined to fully extract the active ingredients of the rare edible fungi, so that the concentrated extract of rare edible fungi is rich in amino acid, monosaccharide and polysaccharide and rich in nutrient components.
3. Compared with the traditional extraction method, the extraction method of the effective components of the rare edible fungi is simple and reliable, obtains higher-content polysaccharide, fully utilizes the value of the rare edible fungi, and has low cost and high popularization value.
4. The mushroom essence seasoning provided by the invention provides the delicate flavor and fragrance of edible mushrooms, is rich in polysaccharide, can increase the health-care effect when being used as a seasoning, and promotes the application of the mushroom essence seasoning.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all 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.
The principle of the invention is as follows:
firstly, randomly cutting an amorphous region in a cellulose polysaccharide chain of rare edible fungi by using cellulase to generate oligosaccharides with different lengths and tail ends of a new chain, and further damaging a cell wall structure of the rare edible fungi; then extracting the delicious amino acid by using the compound flavor protease; and finally, sequentially carrying out microwave extraction and condensation reflux extraction on the extracted filter residue for multiple times to obtain edible fungus polysaccharide with higher content, combining the concentrated extracts of the rare edible fungi obtained by concentrating the extracting solution, fully extracting the nutritional target components of the rare edible fungi, and having rich nutritional components.
Example 1:
the preparation method of the concentrated extract of the rare edible fungi comprises the following steps:
1) cleaning and breaking cell wall of rare edible fungus such as Tricholoma matsutake, Boletus and Morchella esculenta (or one or two of them), pulverizing to 500 mesh, adding 5-8 times of water, heating to 50-55 deg.C, adding 3-5 ‰ of cellulase, performing enzymolysis for 3-5 hr, inactivating enzyme, and filtering;
2) adding 5-8 times of water by mass into the filter residue obtained in the step 1), adding flavourzyme, keeping the temperature at 50-55 ℃, adding 3-5 per mill of flavourzyme by mass, carrying out enzymolysis for 3-5 hours, and filtering after enzyme deactivation;
3) adding water into filter residues obtained in the steps 1) and 2) for microwave extraction: the ratio of material to liquid is 1:60, extracting for 20min with the microwave power of 600W;
4) heating the microwave extracting solution to 97-100 ℃, carrying out condensation reflux for 3 hours, extracting and filtering;
5) extracting the filter residue again for 2 times according to the steps 3) and 4);
6) and (3) combining the filtrates in the steps 1), 2) and 4), concentrating the filtrate to 35-40% of mass concentration by a vacuum concentrator, wherein the vacuum degree of the vacuum concentrator is 680-700 mm Hg, and the concentration temperature is 50-70 ℃ to obtain the concentrated extract of the rare edible fungi.
Example 2
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and is only characterized in that the edible fungi are 400 meshes after wall breaking and crushing.
Example 3
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and is only characterized in that the edible fungi are 600 meshes after wall breaking and crushing.
Example 4
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and is only characterized in that the edible fungi are 300 meshes after wall breaking and crushing.
Example 5
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and only differs from the method in that the microwave extraction material-liquid ratio is 1: 50.
example 6
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and only differs from the method in that the microwave extraction material-liquid ratio is 1: 70.
example 7
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and only the microwave power is 400W.
Example 8
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and only the microwave power is 700W.
Example 9
The procedure of the preparation of the concentrated extract of rare edible fungi was the same as that of example 1 except that the condensing reflux time was 2 hours.
Example 10
The procedure of the preparation of the concentrated extract of rare edible fungi was the same as that of example 1 except that the condensing reflux time was 4 hours.
Example 11
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and the difference is that the microwave extraction and the condensation reflux extraction are carried out for 2 times.
Example 12
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and only the difference is that the microwave extraction and the condensation reflux extraction are carried out for 4 times.
Comparative example 1
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and is different from the microwave extraction step.
Comparative example 2
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and is different from the method without the condensation reflux extraction step.
Comparative example 3
The preparation method of the concentrated extract of rare edible fungi has the same steps as the example 1, and is characterized in that the cellulose enzymolysis and the flavourzyme enzymolysis are carried out simultaneously.
Experimental example 1 screening of extraction conditions of rare edible fungi
According to examples 1-12 of the present invention, and comparative examples 1-3, the optimum conditions for extracting the active ingredients of rare edible fungi according to the present invention were selected. The method adopted is as follows:
1) analysis of polysaccharide extraction: taking glucose as a standard substance, detecting the content of polysaccharide by adopting a phenol-sulfuric acid colorimetric method, weighing an appropriate amount of glucose, adding water to dissolve the glucose into 0.1mg/L, weighing 0, 0.1, 0.2, 0.3, 0.4, 0.5, 0.6 and 0.8mL, then respectively adding 1.0mL of phenol solution, shaking uniformly, respectively adding 5.0mL of concentrated sulfuric acid, standing for 10min, uniformly mixing, standing for 20min at room temperature, and then measuring absorbance at 490nm wavelength by using an ultraviolet-visible spectrophotometry method to obtain a linear regression equation A which is 9.39M +0.156, r which is 0.9985, wherein M is mass (mg) and A is absorbance. The polysaccharide content in the concentrated extracts of the above examples and comparative examples was measured according to the above method, and the results are shown in Table 1.
2) Soluble nitrogen and amino nitrogen extraction rate: detecting soluble nitrogen in the concentrated extract in the above examples and comparative examples by using a Kjeldahl method; the amino nitrogen is measured by the formaldehyde value method in GB 12143.2-89. The results are shown in Table 1.
Table 1: content results of each component in concentrated extracts of examples and comparative examples of the present invention
Group of Polysaccharide extraction rate Extraction rate of amino nitrogen Soluble nitrogen extraction rate
Example 1 75.25％ 22.78％ 36.87％
Example 2 73.10％ 20.57％ 34.15％
Example 3 75.78％ 23.02％ 37.32％
Example 4 70.15％ 19.27％ 32.80％
Example 5 73.21％ 20.74％ 34.87％
Example 6 75.71％ 23.08％ 37.06％
Example 7 73.85％ 22.18％ 35.94％
Example 8 75.44％ 23.05％ 36.90％
Example 9 70.81％ 19.78％ 32.33％
Example 10 75.40％ 22.91％ 36.99％
Example 11 70.70％ 19.18％ 32.11％
Example 12 75.53％ 22.80％ 36.95％
Comparative example 1 61.17％ 18.98％ 32.11％
Comparative example 2 60.52％ 18.85％ 31.53％
Comparative example 3 70..17％ 17.30％ 30.08％
As can be easily found by analyzing the data in Table 1, the examples 1-4 only have different mesh numbers of the edible fungus wall breaking and crushing, and the polysaccharide extraction rate, the amino nitrogen extraction rate and the soluble nitrogen extraction rate are different, wherein the extraction rate is the highest at 600 meshes, but the amplification is not obvious more than 500 meshes, so 400-500 meshes are selected as the optimal range. Example 1 is different from examples 5 to 6 in that the microwave extraction feed-liquid ratio is different, and the extraction rate of each substance is slightly lower when the feed-liquid ratio of example 5 is 1: 50; 1:70 is the highest, but the improvement is not great compared to example 1 (ratio of feed to liquid 1:60), so 1: (50-60) as the ideal range of the material-liquid ratio. Examples 7-8 show the comparison of the extraction rates at different microwave powers, and the extraction rate does not change much when the microwave power is 700W, and it can be judged that the range between 400 and 700W can be used as a suitable range. Examples 9-10, comparing different reflux times, the extraction yield did not increase much for a reflux time of 4 hours, and a suitable time range was selected from 2-3h in examples 1 and 9. Examples 11-12 compare the number of cycles, again with 2-3 being readily selected as a suitable range.
Comparative example 1 omits the microwave extraction step, and it can be seen that the extraction rate of each target component is reduced compared to example 1, and especially the extraction rate of polysaccharide is only 61.17%, so that the microwave extraction has a great influence on the extraction rate of polysaccharide.
Comparative example 2 omits the condensing reflux extraction step, and it can be seen that the extraction rate of each target component is decreased compared to example 1, and particularly the extraction rate of polysaccharide is only 60.52%, so that the condensing reflux extraction has a great influence on the extraction rate of polysaccharide.
The comparative example 3 is that the cellulase enzymolysis and the flavourzyme enzymolysis are carried out simultaneously, compared with the separate enzymolysis of the example 1, the amino nitrogen extraction rate, the soluble nitrogen extraction rate and the polysaccharide extraction rate are reduced in different degrees, so that the cellulase enzymolysis is firstly carried out, and then the flavourzyme enzymolysis is carried out to greatly improve the extraction of the target component.
Experimental example 2 preparation of Mushroom essence flavoring agent
In the embodiment, the concentrated extract of rare edible fungi, the concentrated extract of pasty lentinus edodes and various auxiliary materials are uniformly mixed by a mixer according to the proportion of ingredients. The proportion of the ingredients is as follows:
3-5% of paste rare edible fungus (one or more of tricholoma matsutake, bolete and morel), 1-2% of paste mushroom concentrated extract, 29.2% of edible salt, 13% of starch, 10% of white granulated sugar, 2% of hydrolyzed vegetable protein, 1.3% of flavor nucleotide disodium, 0.7% of spice, 0.3% of silicon dioxide and the balance of monosodium glutamate. And the following steps are adopted for granulating and drying the finished product.
And (3) granulating: the mixed material was granulated using a rotary granulator.
And (3) drying: drying the prepared granules by a vibrated fluidized bed until the moisture content is less than or equal to 5 percent.
Screening: the dried mushroom essence flavoring agent is sieved by a vibrating sieve with three outlets of a two-layer screen mesh to remove particles with too large and too fine, and particles with the size meeting the requirement are reserved.
Packaging: and packaging the product according to the sales requirement.
According to the requirements of SB/T10484-2008 standard, the detection is carried out, the results of physicochemical indexes are shown in table 2, the sanitary indexes are shown in table 3, and the mushroom essence seasoning meets the requirements.
Table 2: physical and chemical indexes of mushroom essence seasoning
Figure BDA0002762845480000091
Table 3: health index of mushroom essence seasoning
Figure BDA0002762845480000092
The points to be finally explained are: although the present invention has been described in detail with reference to the general description and the specific embodiments, on the basis of the present invention, the above embodiments are only used for illustrating the technical solutions of the present invention, and not for limiting the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some or all of the technical features may be equivalently replaced; and the modifications or the substitutions do not make the essence of the corresponding technical solutions depart from the scope of the technical solutions of the embodiments of the present invention.

Claims (10)

1. A preparation method of a concentrated extract of rare edible fungi is characterized by comprising the following steps:
s1, cleaning, breaking the wall and crushing rare edible fungi, performing enzymolysis by using cellulase, and filtering;
s2, adding flavourzyme into the filtrate S1, and filtering after enzymolysis;
s3, adding water into the filter residues obtained in the S1 and the S2, sequentially performing microwave extraction and condensation reflux extraction, filtering, and repeatedly extracting the filter residues for 2-3 times;
s4, combining the filtrates of the S2 and the S3 and concentrating to obtain a concentrated extract of the rare edible fungi;
wherein the rare edible fungus is one or more of Tricholoma matsutake, Boletus edulis, and Morchella esculenta.
2. The method as claimed in claim 1, wherein the pulverization in step S1 is 400-500 mesh.
3. The method for preparing the cellulase, according to claim 1, wherein the cellulase is subjected to an enzymatic hydrolysis process comprising: adding 5-8 times of water, heating to 50-55 deg.C, adding cellulase 3-5 ‰, and performing enzymolysis for 3-5 hr.
4. The preparation method according to claim 1, wherein the flavourzyme is subjected to an enzymatic process comprising: heating to 50-55 deg.C, adding flavourzyme with mass ratio of 3-5 ‰, and performing enzymolysis for 3-5 hr.
5. The preparation method according to claim 1, wherein the feed-liquid ratio in the step S3 is 1: (50-60), the microwave power is 400-700W, and the extraction time is 20-40 min.
6. The method according to claim 1, wherein the step of S3, the condensing and refluxing extraction is carried out by heating to 97-100 deg.C and refluxing for 2-3 hours.
7. Use of the preparation method of any one of claims 1 to 6 for preparing a mushroom essence seasoning.
8. A preparation method of mushroom essence seasoning is characterized by comprising the following steps:
mixing 3-5% by mass of concentrated extract of rare edible fungi, 1-2% by mass of concentrated extract of pasty Lentinus Edodes, and the rest adjuvants, granulating, drying, and sieving.
9. The method for preparing mushroom essence seasoning according to claim 8, wherein the auxiliary materials comprise, in parts by weight: 38.5% of monosodium glutamate, 29.2% of edible salt, 13% of starch, 10% of white granulated sugar, 2% of hydrolyzed vegetable protein, 1.3% of flavor nucleotide disodium, 0.7% of spices and 0.3% of silicon dioxide.
10. The method of claim 8, wherein the drying process is performed by a vibrated fluidized bed to a moisture content of 5% or less.
CN202011223446.2A 2020-11-05 2020-11-05 Preparation method of mushroom essence seasoning Pending CN112314926A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115304684A (en) * 2022-06-22 2022-11-08 深圳市维龄可伴生物科技有限公司 Preparation method and application of biological extract

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Publication number Priority date Publication date Assignee Title
EP1190627A2 (en) * 2000-09-14 2002-03-27 Bestfoods Process for the production of a mushroom flavouring
CN102093598A (en) * 2010-09-06 2011-06-15 山东好当家海洋发展股份有限公司 Composite edible fungi polysaccharides and preparation method thereof
CN104223045A (en) * 2014-09-16 2014-12-24 广东东阳光药业有限公司 Method for extracting umami substances from edible fungi
CN104522624A (en) * 2014-12-02 2015-04-22 宁波北仑锐晟明杰生物科技发展有限公司 A healthcare powder product of edible fungi and a preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1190627A2 (en) * 2000-09-14 2002-03-27 Bestfoods Process for the production of a mushroom flavouring
CN102093598A (en) * 2010-09-06 2011-06-15 山东好当家海洋发展股份有限公司 Composite edible fungi polysaccharides and preparation method thereof
CN104223045A (en) * 2014-09-16 2014-12-24 广东东阳光药业有限公司 Method for extracting umami substances from edible fungi
CN104522624A (en) * 2014-12-02 2015-04-22 宁波北仑锐晟明杰生物科技发展有限公司 A healthcare powder product of edible fungi and a preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115304684A (en) * 2022-06-22 2022-11-08 深圳市维龄可伴生物科技有限公司 Preparation method and application of biological extract

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Application publication date: 20210205