CN1136408A - Mushroom powder and its producing technology - Google Patents
Mushroom powder and its producing technology Download PDFInfo
- Publication number
- CN1136408A CN1136408A CN96100580A CN96100580A CN1136408A CN 1136408 A CN1136408 A CN 1136408A CN 96100580 A CN96100580 A CN 96100580A CN 96100580 A CN96100580 A CN 96100580A CN 1136408 A CN1136408 A CN 1136408A
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- China
- Prior art keywords
- mushroom
- content
- mushroom powder
- powder
- rinsing
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The mushroom powder is a solid powder in shape. It mainly consists of mushroom protein, carbony drate and cellulose etc. components. The productive technological process is as follows: fresh mushroom-rinsing-crushing-grinding into pulp-breaking cell wall-separation-hyper filtration-oven drying. Said process is relatively advance, there is no occurance of any chemical residue. Said food features easy and convenient storing, easy packaging, convenient for transportation, effectively preserving the nutritive component and delicious flavour.
Description
The present invention relates to a kind of mushroom food and production technology thereof, it belongs to foodstuff.
Mushroom is universally acknowledged " healthy food ", it contains rich in protein and vitamin, but it is existing defective aspect storage, packing and the transportation, and owing to contain the chitin of trace on the cell membrane of mushroom, make its abundant nutrition be digested effectively, to absorb, thereby have influence on its result of use by people.
Task of the present invention is that a kind of new food-mushroom powder and production technology thereof will be provided, the production technology of this mushroom powder is more advanced, not having any chemical residue occurs, it is all making moderate progress aspect storage, packing and the transportation, and can more effectively keep the nutrition of new fresh mushroom and the local flavor of deliciousness, its digestibility improves, and biologically active is stronger.
Task of the present invention is finished in such a way, the production technology of this mushroom powder food is earlier with fresh mushroom process rinsing process, then with they fragmentations, carry out defibrination, take cell wall breaking technology again, separate subsequently, adopt film ultrafiltration and vacuum low temperature dewatering drying process, obtain the mushroom powder product of this high-quality thus.The technological process of production of this mushroom powder is expressed as follows:
Fresh mushroom → rinsing → fragmentation → defibrination → breaking-wall cell → separation → ultrafiltration → oven dry.
This new food mushroom powder is to be solid powdery, and its Main Ingredients and Appearance is: the mushroom protein content is 32～35%, and carbohydrate content is 30～35%, content of cellulose is 3～5%, fat content is 2.5～3.6%, and the ash content of coal is 10～14.5%, and moisture content is 5～9%.The storage of this article is very easy, and packing is transported also very convenient easily.Because the mushroom powder that adopts this unique production technology to obtain, it more intactly keeps the nutrition and the delicious local flavor of new fresh mushroom, and people are reached more than 90% to the absorptivity raising of its nutrition, simultaneously can intactly keep great deal of bioactive substances, as RNA to interferon-induced activity, polysaccharide all has stronger physiological function than canned mushroom, three big functions of unique health food to the activation activity of immunity and vitamin, protein etc.Because it does not adopt any chemical means, thereby does not have any chemical residual deposits yields, makes this mushroom powder have the characteristic of All Pure Nature.
Claims (2)
1, a kind of mushroom powder, it is characterized in that: this mushroom powder is solid powdery, its Main Ingredients and Appearance is that the mushroom protein content is 32～35%, carbohydrate content is 30～35%, content of cellulose is 3～5%, fat content is 2.5～3.6%, and the ash content of coal is 10～14.5%, and moisture content is 5～9%.
2, by the production technology of claim 1 defined mushroom powder, it is characterized in that: earlier with the rinsing of fresh mushroom process, then with they fragmentations, carry out defibrination, adopt cell wall breaking technology again, separate subsequently, adopt film ultrafiltration and vacuum low temperature dewatering drying, the technological process of production of this mushroom powder is:
Fresh mushroom → rinsing → fragmentation → defibrination → breaking-wall cell → separation → ultrafiltration → oven dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96100580A CN1136408A (en) | 1996-04-09 | 1996-04-09 | Mushroom powder and its producing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96100580A CN1136408A (en) | 1996-04-09 | 1996-04-09 | Mushroom powder and its producing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1136408A true CN1136408A (en) | 1996-11-27 |
Family
ID=5116659
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96100580A Pending CN1136408A (en) | 1996-04-09 | 1996-04-09 | Mushroom powder and its producing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1136408A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100327669B1 (en) * | 1999-12-04 | 2002-03-08 | 박종문 | a mushroom processing method |
| CN100391366C (en) * | 2006-07-28 | 2008-06-04 | 朱华高 | Food containing protein of mushroom |
| CN104381584A (en) * | 2014-12-02 | 2015-03-04 | 江南大学 | Processing process for agaricus blazei murill protein powder |
| CN115380985A (en) * | 2022-08-19 | 2022-11-25 | 江苏旭鑫菌物科技有限公司 | Preparation method of agaricus bisporus soluble protein powder |
-
1996
- 1996-04-09 CN CN96100580A patent/CN1136408A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100327669B1 (en) * | 1999-12-04 | 2002-03-08 | 박종문 | a mushroom processing method |
| CN100391366C (en) * | 2006-07-28 | 2008-06-04 | 朱华高 | Food containing protein of mushroom |
| CN104381584A (en) * | 2014-12-02 | 2015-03-04 | 江南大学 | Processing process for agaricus blazei murill protein powder |
| CN115380985A (en) * | 2022-08-19 | 2022-11-25 | 江苏旭鑫菌物科技有限公司 | Preparation method of agaricus bisporus soluble protein powder |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| C10 | Entry into substantive examination | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |