CN114209043A - Collybia albuminosa mushroom sauce and preparation method thereof - Google Patents

Collybia albuminosa mushroom sauce and preparation method thereof Download PDF

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Publication number
CN114209043A
CN114209043A CN202111329127.4A CN202111329127A CN114209043A CN 114209043 A CN114209043 A CN 114209043A CN 202111329127 A CN202111329127 A CN 202111329127A CN 114209043 A CN114209043 A CN 114209043A
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parts
sauce
oil
fermentation
termitomyces albuminosus
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董璇
何珊
张斌
马龙
连亚东
刘彤
罗玉双
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Bengbu College
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Bengbu College
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Abstract

The invention discloses a termitomyces albuminosus mushroom sauce, a preparation method and a preparation method thereof, wherein the termitomyces albuminosus mushroom sauce comprises the following raw materials in parts by mass: 140-160 parts of termitomyces albuminosus, 50-70 parts of corn starch, 10-15 parts of sugar, 0.5-1 part of complex enzyme, 1-2 parts of fermentation fungicide, 0.2-0.3 part of anti-corrosion color fixative, 20-25 parts of thick broad-bean sauce, 10-15 parts of capsicum frutescens, 5-7 parts of salt, 8-10 parts of chicken essence, 50-60 parts of aniseed oil and 60-80 parts of water; the bulk oil is prepared from the following raw materials in parts by mass: 20-25 parts of green Chinese onion, 15-20 parts of ginger, 25-30 parts of garlic, 3-5 parts of anise, 3-5 parts of pepper, 1-2 parts of bay leaves, 50-70 parts of onion, 2-3 parts of dried pepper and 280-320 parts of vegetable oil; the fermentation inoculum is prepared from saccharopolyspora putida J2, lactobacillus plantarum and aspergillus oryzae according to the proportion of 1: (2-3): (1-1.5) in a mass ratio. The invention firstly utilizes the combination of the enzymolysis method and the microbial fermentation method to treat the termitomyces albuminosus, releases amino acid and micromolecule polypeptide, and ensures that the termitomyces albuminosus sauce presents strong sauce flavor, has special lactic acid flavor, stimulates the appetite and invigorates the spleen, and has rich mouthfeel.

Description

Collybia albuminosa mushroom sauce and preparation method thereof
Technical Field
The invention belongs to the field of food processing, and particularly relates to a termitomyces albuminosus mushroom sauce and a preparation method thereof.
Background
The termitomyces albuminosus is a fungus symbiotic with termites, and is named as termitomyces albuminosus because the inner fiber structure and the color and luster of the termitomyces albuminosus are similar to chicken and the special flavor of the chicken is also possessed when the termitomyces albuminosus is eaten. The Collybia albuminosa has thick and rich meat, white texture and fresh, sweet and crisp taste, contains protein and fat necessary for human body, and also contains various vitamins, calcium, phosphorus, and retinoic acid. The collybia albuminosa mushroom sauce is prepared from fresh collybia albuminosa as a raw material, is used for cooking dishes, making soup, mixing noodles, mixing rice and the like, has the functions of appetizing and tonifying spleen, and is capable of improving freshness and seasoning, and the edible cycle and the storage period of the collybia albuminosa are prolonged. Therefore, the development of various collybia albuminosa mushroom sauces has become one of the research hotspots in the field of collybia albuminosa processing, such as the invention patent with the application number of CN201910190368.1, the black collybia albuminosa mushroom hot and spicy sauce, such as the invention patent with the application number of CN201610526176.X, the collybia albuminosa mushroom sauce and the preparation process thereof, and the invention patent with the application number of CN202010413069.2, the black collybia albuminosa hot and spicy beef sauce and the preparation method thereof. However, at present, no report and publication are found in the related research of preparing the special soy sauce type collybia albuminosa mushroom sauce by utilizing microbial fermentation, and the research is still a blank in the field of novel collybia albuminosa mushroom sauce development.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide the termitomyces albuminosus mushroom sauce and the preparation method thereof.
The technical scheme of the invention is summarized as follows:
the collybia albuminosa mushroom sauce comprises the following raw materials in parts by mass: 140-160 parts of termitomyces albuminosus, 50-70 parts of corn starch, 10-15 parts of sugar, 0.5-1 part of complex enzyme, 1-2 parts of fermentation fungicide, 0.2-0.3 part of anti-corrosion color fixative, 20-25 parts of thick broad-bean sauce, 10-15 parts of capsicum frutescens, 5-7 parts of salt, 8-10 parts of chicken essence, 50-60 parts of aniseed oil and 60-80 parts of water;
the bulk oil is prepared from the following raw materials in parts by mass: 20-25 parts of green Chinese onion, 15-20 parts of ginger, 25-30 parts of garlic, 3-5 parts of anise, 3-5 parts of pepper, 1-2 parts of bay leaves, 50-70 parts of onion, 2-3 parts of dried pepper and 280-320 parts of vegetable oil;
the fermentation inoculum is prepared from saccharopolyspora putida J2, lactobacillus plantarum and aspergillus oryzae according to the proportion of 1: (2-3): (1-1.5) in a mass ratio.
Preferably, the compound enzyme is prepared from saccharifying enzyme, amylase, cellulase and laccase according to the weight ratio of 1: (0.6-1.2): (0.8-1.2): (0.2-0.3) in mass ratio.
Preferably, the anticorrosive color fixative is prepared from tea polyphenol, astaxanthin and green plum extract according to the weight ratio of (0.1-0.3): (0.1-0.2): 1, and mixing the components in a mass ratio of 1.
Preferably, the preparation method of the green plum extract comprises the following steps:
a. removing cores of green plums, cutting into pieces, crushing, adding the crushed green plums into an ethanol solution with the volume concentration of 80-90%, controlling the solid-liquid ratio to be 1 g/(4-5) mL, performing ultrasonic assisted extraction at 25 ℃ for 2-3 h, centrifuging, and separating out a supernatant I and a lower precipitate;
b. adding the lower-layer precipitate into an ethanol solution with the volume concentration of 60-65% according to the solid-liquid ratio of 1 g/(6-8) mL, performing reflux extraction at 80-100 ℃ for 4-6 h, centrifuging, and separating out a supernatant II;
c. mixing the supernatant I and the supernatant II, performing rotary evaporation, vacuum drying, and grinding to obtain mume fructus extract.
Preferably, the ultrasonic frequency is 50-60 KHz, and the power is 200-300W.
Preferably, the vegetable oil is one or more of rapeseed oil, peanut oil, sesame oil, castor oil and camellia oil.
Preferably, the viable count of the saccharopolyspora shafa J2 is not less than 3X 108CFU/g。
Preferably, the number of viable bacteria of the lactobacillus plantarum is more than or equal to 1 x 109CFU/g。
Preferably, the number of viable bacteria of the aspergillus oryzae is more than or equal to 6 multiplied by 108CFU/g。
The invention further provides a preparation method of the termitomyces albuminosus mushroom sauce, which comprises the following steps:
s1: cleaning Collybia albuminosa, and cutting into Collybia albuminosa granules with specification of 0.2cm × 0.2cm × 0.2 cm;
s2: adding corn starch into water, stirring uniformly, adding termitomyces albuminosus particles, heating to 50-60 ℃, adding a complex enzyme, stirring at constant temperature for enzymolysis for 1-3 hours, and obtaining a mixed base material;
s3: adding sugar and an anticorrosive color fixative into the mixed base material, uniformly stirring, inoculating a fermentation microbial inoculum, carrying out aerobic fermentation for 5-7 d at 33-37 ℃, and carrying out anaerobic fermentation for 2-3 d at 30-35 ℃ to obtain a fermentation base material;
s4: heating vegetable oil to 85-110 ℃, adding anise, bay leaves and pepper, frying for 2min, adding green Chinese onion, ginger, garlic, onion and dried pepper, continuously frying for 1-2 min, and filtering to obtain the aniseed oil;
s5: chopping the capsicum frutescens, and mixing with salt and chicken essence to obtain capsicum frutescens shreds;
s6: heating the aniseed oil to 80-100 ℃, adding the fermentation base material and the broad bean paste, boiling, adding the chili powder, continuing to boil until juice is collected, bottling, sealing, and storing in a cool and dry place.
The invention has the beneficial effects that:
1. the invention firstly utilizes the enzymolysis method and the microbial fermentation method to jointly process the termitomyces albuminosus, the enzymolysis method enables the cell wall of the termitomyces albuminosus to be decomposed, more flavor substances such as amino acid, micromolecule polypeptide, protein and the like are dissolved out, the integral delicate flavor and the fragrance of the termitomyces albuminosus sauce are improved, simultaneously, the complex enzyme degrades most of polysaccharide and corn starch in the termitomyces albuminosus into monosaccharide and disaccharide, a carbon source is provided for the fermentation of the fermentation microbial inoculum, the termitomyces albuminosus is further decomposed under the metabolic action of saccharopolyspora capensis J2, lactobacillus plantarum and aspergillus oryzae, the amino acid and the micromolecule polypeptide are released, and the termitomyces albuminosus sauce presents strong sauce fragrance, has special lactic acid flavor, and has the effects of promoting appetite and enriching the mouthfeel. In addition, in the fermentation process, due to the acid production effect of the fermentation microbial inoculum, the pH value of the collybia albuminosa mushroom sauce is reduced, the breeding and propagation of other mixed bacteria are inhibited, and the shelf life of the collybia albuminosa mushroom sauce is prolonged to a certain extent.
2. The invention utilizes the anti-corrosive color fixative compounded by the tea polyphenol, the astaxanthin and the green plum extract to resist bacteria and oxidation, prolongs the storage time of the collybia albuminosa mushroom sauce, ensures that the collybia albuminosa mushroom sauce can keep good color and brightness for a long time, and simultaneously endows the collybia albuminosa mushroom sauce with certain health care performance and has the efficacy of medicine and food. The green plum extract contains active ingredients such as flavone glycoside, triterpenoid saponin, green plum polyphenol, citric acid, malic acid and the like, can remove free radicals in the collybia albuminosa sauce, prevent the collybia albuminosa sauce from being oxidized and darkened, keep good color and luster, sterilize and resist bacteria, prolong the shelf life of the collybia albuminosa sauce, and also has the health-care effects of preventing and treating hypertension and hyperlipidemia and inhibiting tumors.
Drawings
FIG. 1 is a flow chart of a preparation method of the collybia albuminosa mushroom sauce of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples so that those skilled in the art can practice the invention with reference to the description.
The invention provides an example of a termitomyces albuminosus mushroom sauce which comprises the following raw materials in parts by mass: 140-160 parts of termitomyces albuminosus, 50-70 parts of corn starch, 10-15 parts of sugar, 0.5-1 part of complex enzyme, 1-2 parts of fermentation fungicide, 0.2-0.3 part of anti-corrosion color fixative, 20-25 parts of thick broad-bean sauce, 10-15 parts of capsicum frutescens, 5-7 parts of salt, 8-10 parts of chicken essence, 50-60 parts of aniseed oil and 60-80 parts of water;
the bulk oil is prepared from the following raw materials in parts by mass: 20-25 parts of green Chinese onion, 15-20 parts of ginger, 25-30 parts of garlic, 3-5 parts of anise, 3-5 parts of pepper, 1-2 parts of bay leaves, 50-70 parts of onion, 2-3 parts of dried pepper and 280-320 parts of vegetable oil; the vegetable oil is one or more of rapeseed oil, peanut oil, sesame oil, castor oil and camellia oil;
the fermentation inoculum is prepared from saccharopolyspora putida J2, lactobacillus plantarum and aspergillus oryzae according to the proportion of 1: (2-3): (1-1.5) by mass; the preservation number of the saccharopolyspora shakei J2 is CCTCC NO: m2020103, the number of viable bacteria is more than or equal to 3 multiplied by 108CFU/g; the preservation number of the lactobacillus plantarum is CGMCC No.14812, and the number of viable bacteria is more than or equal to 1 x 109CFU/g; the Aspergillus oryzae has a preservation number of CCTCC NO of M2017077, and the number of viable bacteria is not less than 6 × 108CFU/g。
The compound enzyme is prepared from saccharifying enzyme, amylase, cellulase and laccase according to the proportion of 1: (0.6-1.2): (0.8-1.2): (0.2-0.3) by mass;
the anticorrosive color fixative is prepared from tea polyphenol, astaxanthin and green plum extract according to the weight ratio of (0.1-0.3): (0.1-0.2): 1 by mass ratio;
the preparation method of the green plum extract comprises the following steps:
a. removing cores of green plums, cutting into pieces, crushing, adding the crushed green plums into an ethanol solution with the volume concentration of 80-90%, controlling the solid-liquid ratio to be 1 g/(4-5) mL, carrying out ultrasonic-assisted extraction at 25 ℃ and the frequency of 50-60 KHz and the power of 200-300W for 2-3 h, centrifuging, and separating out a supernatant I and a lower-layer precipitate;
b. adding the lower-layer precipitate into an ethanol solution with the volume concentration of 60-65% according to the solid-liquid ratio of 1 g/(6-8) mL, performing reflux extraction at 80-100 ℃ for 4-6 h, centrifuging, and separating out a supernatant II;
c. mixing the supernatant I and the supernatant II, performing rotary evaporation, vacuum drying, and grinding to obtain mume fructus extract.
The embodiment further provides a preparation method of the collybia albuminosa mushroom sauce, which comprises the following steps:
s1: cleaning Collybia albuminosa, and cutting into Collybia albuminosa granules with specification of 0.2cm × 0.2cm × 0.2 cm;
s2: adding corn starch into water, stirring uniformly, adding termitomyces albuminosus particles, heating to 50-60 ℃, adding a complex enzyme, stirring at constant temperature for enzymolysis for 1-3 hours, and obtaining a mixed base material;
s3: adding sugar and an anticorrosive color fixative into the mixed base material, uniformly stirring, inoculating a fermentation microbial inoculum, carrying out aerobic fermentation for 5-7 d at 33-37 ℃, and carrying out anaerobic fermentation for 2-3 d at 30-35 ℃ to obtain a fermentation base material;
s4: heating vegetable oil to 85-110 ℃, adding anise, bay leaves and pepper, frying for 2min, adding green Chinese onion, ginger, garlic, onion and dried pepper, continuously frying for 1-2 min, and filtering to obtain the aniseed oil;
s5: chopping the capsicum frutescens, and mixing with salt and chicken essence to obtain capsicum frutescens shreds;
s6: heating the aniseed oil to 80-100 ℃, adding the fermentation base material and the broad bean paste, boiling, adding the chili powder, continuing to boil until juice is collected, bottling, sealing, and storing in a cool and dry place.
Example 1
A preparation method of a collybia albuminosa mushroom sauce comprises the following steps:
s1: cleaning 140g of termitomyces albuminosus, and cutting into termitomyces albuminosus granules with the specification of 0.2cm × 0.2cm × 0.2 cm;
s2: adding 50g of corn starch into 60g of water, uniformly stirring, adding the termitomyces albuminosus granules obtained in S1, heating to 50 ℃, adding 0.5g of complex enzyme, and stirring at constant temperature for enzymolysis for 1-3 hours to obtain a mixed base material; the compound enzyme is prepared from saccharifying enzyme, amylase, cellulase and laccase according to the proportion of 1: 0.6: 0.8: 0.2 by mass ratio;
s3: adding 10g of sugar and 0.2g of antiseptic color fixative into the mixed base material obtained in S2, uniformly stirring, inoculating 1g of zymogen, carrying out aerobic fermentation at 33 ℃ for 5 days, and carrying out anaerobic fermentation at 30 ℃ for 2 days to obtain a fermented base material;
the anticorrosive color fixative is prepared from tea polyphenol, astaxanthin and green plum extract according to the weight ratio of 0.1: 0.1: 1 by mass ratio;
the preparation method of the green plum extract comprises the following steps:
a. removing cores of green plums, cutting into pieces, crushing, adding the crushed green plums into an ethanol solution with the volume concentration of 80%, controlling the solid-to-liquid ratio to be 1g/4mL, carrying out ultrasonic-assisted extraction for 2-3 h at the temperature of 25 ℃ and the frequency of 50KHz and the power of 200W, centrifuging, and separating out a supernatant I and a lower-layer precipitate;
b. adding the lower-layer precipitate into 60% ethanol solution according to the solid-to-liquid ratio of 1g/6mL, extracting under reflux at 80 deg.C for 4h, centrifuging, and separating to obtain supernatant II;
c. mixing the supernatant I and the supernatant II, performing rotary evaporation, vacuum drying, and grinding to obtain mume fructus extract;
the fermentation inoculum is prepared from saccharopolyspora putida J2, lactobacillus plantarum and aspergillus oryzae according to the proportion of 1: 2: 1 by mass ratio; the preservation number of the saccharopolyspora shakei J2 is CCTCC NO: m2020103, the number of viable bacteria is more than or equal to 3 multiplied by 108CFU/g; the preservation number of the lactobacillus plantarum is CGMCC No.14812, and the number of viable bacteria is more than or equal to 1 x 109CFU/g; the Aspergillus oryzae has a preservation number of CCTCC NO of M2017077, and the number of viable bacteria is not less than 6 × 108CFU/g；
S4: heating 280g of rapeseed oil to 85 ℃, adding 3g of anise, 1g of bay leaves and 3g of pepper, frying for 2min, adding 20g of green Chinese onion, 15g of ginger, 25g of garlic, 50g of onion and 2g of dried pepper, continuously frying for 1min, and filtering to obtain the aniseed oil;
s5: chopping 10g of capsicum frutescens, and mixing with 5g of salt and 8g of chicken essence to obtain capsicum frutescens chops;
s6: heating 50g of aniseed oil to 80 ℃, adding the fermentation base material obtained in the step S3 and 20g of broad bean paste, boiling, adding the chili powder obtained in the step S5, continuously boiling until juice is collected, bottling, sealing and storing in a cool and dry place.
Example 2
A preparation method of a collybia albuminosa mushroom sauce comprises the following steps:
s1: cleaning 150g of termitomyces albuminosus, and cutting into termitomyces albuminosus granules with the specification of 0.2cm × 0.2cm × 0.2 cm;
s2: adding 60g of corn starch into 70g of water, stirring uniformly, adding the termitomyces albuminosus granules obtained in S1, heating to 55 ℃, adding 0.75g of complex enzyme, stirring at constant temperature for enzymolysis for 2 hours, and obtaining a mixed base material; the compound enzyme is prepared from saccharifying enzyme, amylase, cellulase and laccase according to the proportion of 1: 0.9: 1: 0.25 by mass ratio;
s3: adding 12.5g of sugar and 0.25g of antiseptic color fixative into the mixed base material obtained in S2, uniformly stirring, inoculating 1.5g of zymogen, carrying out aerobic fermentation at 35 ℃ for 6 days, and carrying out anaerobic fermentation at 32 ℃ for 2.5 days to obtain a fermented base material;
the anticorrosive color fixative is prepared from tea polyphenol, astaxanthin and green plum extract according to the weight ratio of 0.2: 0.15: 1 by mass ratio;
the preparation method of the green plum extract comprises the following steps:
a. removing cores of green plums, cutting into pieces, pulverizing, adding into 85% ethanol solution, controlling solid-to-liquid ratio at 1g/5mL, leaching at 25 deg.C under the assistance of ultrasonic wave with frequency of 55KHz and power of 250W for 2.5h, centrifuging, and separating to obtain supernatant I and lower precipitate;
b. adding the lower-layer precipitate into 65% ethanol solution according to the solid-to-liquid ratio of 1g/7mL, performing reflux extraction at 90 ℃ for 5h, centrifuging, and separating out supernatant II;
c. mixing the supernatant I and the supernatant II, performing rotary evaporation, vacuum drying, and grinding to obtain mume fructus extract;
the fermentation inoculum is prepared from saccharopolyspora putida J2, lactobacillus plantarum and aspergillus oryzae according to the proportion of 1: 2.5: 1.5 by mass ratio; the preservation number of the saccharopolyspora shakei J2 is CCTCC NO: m2020103, the number of viable bacteria is more than or equal to 3 multiplied by 108CFU/g; the preservation number of the lactobacillus plantarum is CGMCC No.14812. The number of viable bacteria is more than or equal to 1 × 109CFU/g; the Aspergillus oryzae has a preservation number of CCTCC NO of M2017077, and the number of viable bacteria is not less than 6 × 108CFU/g；
S4: heating 280-320 g of peanut oil to 100 ℃, adding 4g of star anise, 1.5g of bay leaves and 4g of pepper, frying for 2min, adding 22.5g of green Chinese onion, 17.5g of ginger, 27.5g of garlic, 60g of onion and 2.5g of dried pepper, continuously frying for 1.5min, and filtering to obtain the aniseed oil;
s5: chopping 12.5g of capsicum frutescens, and mixing with 6g of salt and 9g of chicken essence to obtain capsicum frutescens chops;
s6: heating 55g of aniseed oil to 90 ℃, adding the fermentation base material obtained in the step S3 and 22.5g of broad bean paste, boiling, adding the chili powder obtained in the step S5, continuously boiling until juice is collected, bottling, sealing and storing in a cool and dry place.
Example 3
A preparation method of a collybia albuminosa mushroom sauce comprises the following steps:
s1: 160g of termitomyces albuminosus is cleaned and cut into termitomyces albuminosus granules with the specification of 0.2cm multiplied by 0.2 cm;
s2: adding 70g of corn starch into 80g of water, stirring uniformly, adding the termitomyces albuminosus granules obtained in S1, heating to 60 ℃, adding 1g of complex enzyme, stirring at constant temperature for enzymolysis for 3 hours, and obtaining a mixed base material; the compound enzyme is prepared from saccharifying enzyme, amylase, cellulase and laccase according to the proportion of 1: 1.2: 1.2: 0.3 by mass ratio;
s3: adding 15g of sugar and 0.3g of antiseptic color fixative into the mixed base material obtained in S2, uniformly stirring, inoculating 2g of zymogen, carrying out aerobic fermentation at 37 ℃ for 7d, and carrying out anaerobic fermentation at 35 ℃ for 3d to obtain a fermented base material;
the anticorrosive color fixative is prepared from tea polyphenol, astaxanthin and green plum extract according to the weight ratio of 0.3: 0.2: 1 by mass ratio;
the preparation method of the green plum extract comprises the following steps:
a. removing cores of green plums, cutting into pieces, pulverizing, adding into 90% ethanol solution, controlling solid-to-liquid ratio at 1g/5mL, leaching at 25 deg.C under the assistance of ultrasonic wave with frequency of 60KHz and power of 300W for 3h, centrifuging, and separating to obtain supernatant I and lower precipitate;
b. adding the lower-layer precipitate into 65% ethanol solution according to the solid-to-liquid ratio of 1g/8mL, performing reflux extraction at 100 ℃ for 6h, centrifuging, and separating out supernatant II;
c. mixing the supernatant I and the supernatant II, performing rotary evaporation, vacuum drying, and grinding to obtain mume fructus extract;
the fermentation inoculum is prepared from saccharopolyspora putida J2, lactobacillus plantarum and aspergillus oryzae according to the proportion of 1: 3: 1.5 by mass ratio; the preservation number of the saccharopolyspora shakei J2 is CCTCC NO: m2020103, the number of viable bacteria is more than or equal to 3 multiplied by 108CFU/g; the preservation number of the lactobacillus plantarum is CGMCC No.14812, and the number of viable bacteria is more than or equal to 1 x 109CFU/g; the Aspergillus oryzae has a preservation number of CCTCC NO of M2017077, and the number of viable bacteria is not less than 6 × 108CFU/g；
S4: heating 320g of camellia oil to 110 ℃, adding 5g of anise, 2g of bay leaves and 5g of pepper, frying for 2min, adding 25g of green Chinese onion, 20g of ginger, 30g of garlic, 70g of onion and 3g of dried pepper, continuously frying for 2min, and filtering to obtain the aniseed oil;
s5: chopping 15g of capsicum frutescens, and mixing with 7g of salt and 10g of chicken essence to obtain capsicum frutescens chops;
s6: heating 60g of aniseed oil to 100 ℃, adding the fermentation base material obtained in the step S3 and 25g of broad bean paste, boiling, adding the chili powder obtained in the step S5, continuously boiling until juice is collected, bottling, sealing and storing in a cool and dry place.
Comparative example 1 is the same as example 1 except that the anticorrosive color fixative of comparative example 1 does not contain a green plum extract.
Comparative example 2 is the same as example 1, except that in comparative example 2, S3 has no inoculation fermentation process, and the specific operation is as follows: and (4) adding 12.5g of sugar and 0.25g of antiseptic color fixative into the mixed base material obtained in the step (S2), and uniformly stirring.
An evaluation group consisting of 10 professionals scored the color and flavor grade of the collybia albuminosa sauce prepared in examples 1 to 3 and comparative examples 1 to 2, the scoring criteria were scored from 1 to 9 points, the highest point and the lowest point were discarded, the average score was calculated, the scoring criteria are shown in table 1, and the scoring results are shown in table 2:
TABLE 1
Figure BDA0003348254530000051
TABLE 2
Example 1 Example 2 Example 3 Comparative example 1 Comparative example 2
Color/minute 8.0 8.0 8.5 5.5 7.5
Sauce flavor/min 8.0 8.5 8.5 8.0 2.5
Shelf life/month 12 12 12 9 10
From the above table, the collybia albuminosa mushroom sauce prepared in the examples 1 to 3 is obviously superior to the comparative examples 1 to 2 in color, sauce flavor and shelf life, which indicates that the green plum extract has an anti-corrosion and color-protection effect, and the thick sauce flavor can be given to the collybia albuminosa mushroom sauce by fermentation of the fermentation inoculum.
In the embodiments 1 to 3, the termitomyces albuminosus is treated by combining an enzymolysis method and a microbial fermentation method for the first time, the cell wall of the termitomyces albuminosus is decomposed by the enzymolysis method, more flavor substances such as amino acid, small molecular polypeptide and protein are dissolved out, the overall delicate flavor and aroma of the termitomyces albuminosus sauce are improved, meanwhile, most of polysaccharide and corn starch in the termitomyces albuminosus are degraded into monosaccharide and disaccharide by the complex enzyme, a carbon source is provided for the fermentation of the zymophyte, the termitomyces albuminosus is further decomposed under the metabolic action of saccharopolyspora capensis J2, lactobacillus plantarum and aspergillus oryzae, the amino acid and the small molecular polypeptide are released, and the termitomyces albuminosus sauce is enabled to have strong sauce aroma, have special lactic acid flavor, and have the effects of appetizing and tonifying spleen and rich mouthfeel. In addition, in the fermentation process, due to the acid production effect of the fermentation microbial inoculum, the pH value of the collybia albuminosa mushroom sauce is reduced, the breeding and propagation of other mixed bacteria are inhibited, and the shelf life of the collybia albuminosa mushroom sauce is prolonged to a certain extent.
In the embodiment 1-3, the anti-corrosion color fixative compounded by the tea polyphenol, the astaxanthin and the green plum extract is used for resisting bacteria and oxidation, so that the storage time of the collybia albuminosa mushroom sauce is prolonged, the collybia albuminosa mushroom sauce can keep good color and brightness for a long time, meanwhile, the collybia albuminosa mushroom sauce is endowed with certain health care performance, and the collybia albuminosa mushroom sauce has the effect of being both medicine and food. The green plum extract contains active ingredients such as flavone glycoside, triterpenoid saponin, green plum polyphenol, citric acid, malic acid and the like, can remove free radicals in the collybia albuminosa sauce, prevent the collybia albuminosa sauce from being oxidized and darkened, keep good color and luster, sterilize and resist bacteria, prolong the shelf life of the collybia albuminosa sauce, and also has the health-care effects of preventing and treating hypertension and hyperlipidemia and inhibiting tumors.
While embodiments of the invention have been disclosed above, it is not limited to the applications listed in the description and the embodiments, which are fully applicable in all kinds of fields of application of the invention, and further modifications may readily be effected by those skilled in the art, so that the invention is not limited to the specific details without departing from the general concept defined by the claims and the scope of equivalents.

Claims (10)

1. The collybia albuminosa mushroom sauce is characterized by comprising the following raw materials in parts by mass: 140-160 parts of termitomyces albuminosus, 50-70 parts of corn starch, 10-15 parts of sugar, 0.5-1 part of complex enzyme, 1-2 parts of fermentation fungicide, 0.2-0.3 part of anti-corrosion color fixative, 20-25 parts of thick broad-bean sauce, 10-15 parts of capsicum frutescens, 5-7 parts of salt, 8-10 parts of chicken essence, 50-60 parts of aniseed oil and 60-80 parts of water;
the bulk oil is prepared from the following raw materials in parts by mass: 20-25 parts of green Chinese onion, 15-20 parts of ginger, 25-30 parts of garlic, 3-5 parts of anise, 3-5 parts of pepper, 1-2 parts of bay leaves, 50-70 parts of onion, 2-3 parts of dried pepper and 280-320 parts of vegetable oil;
the fermentation inoculum is prepared from saccharopolyspora putida J2, lactobacillus plantarum and aspergillus oryzae according to the proportion of 1: (2-3): (1-1.5) in a mass ratio.
2. The Collybia albuminosa mushroom sauce as claimed in claim 1, wherein the complex enzyme is prepared from saccharifying enzyme, amylase, cellulase and laccase in a ratio of 1: (0.6-1.2): (0.8-1.2): (0.2-0.3) in mass ratio.
3. The Collybia albuminosa mushroom sauce as claimed in claim 1, wherein the preservative color fixative is prepared from tea polyphenols, astaxanthin and green plum extract according to the weight ratio of (0.1-0.3): (0.1-0.2): 1, and mixing the components in a mass ratio of 1.
4. The termitomyces albuminosus sauce as recited in claim 3, wherein the preparation method of the green plum extract comprises:
a. removing cores of green plums, cutting into pieces, crushing, adding the crushed green plums into an ethanol solution with the volume concentration of 80-90%, controlling the solid-liquid ratio to be 1 g/(4-5) mL, performing ultrasonic assisted extraction at 25 ℃ for 2-3 h, centrifuging, and separating out a supernatant I and a lower precipitate;
b. adding the lower-layer precipitate into an ethanol solution with the volume concentration of 60-65% according to the solid-liquid ratio of 1 g/(6-8) mL, performing reflux extraction at 80-100 ℃ for 4-6 h, centrifuging, and separating out a supernatant II;
c. mixing the supernatant I and the supernatant II, performing rotary evaporation, vacuum drying, and grinding to obtain mume fructus extract.
5. The termitomyces albuminosus sauce as recited in claim 4, wherein the ultrasonic frequency is 50-60 KHz, and the power is 200-300W.
6. The Collybia albuminosa mushroom sauce as set forth in claim 1, wherein the vegetable oil is one or more of rapeseed oil, peanut oil, sesame oil, castor oil, and camellia oil.
7. The Collybia albuminosa mushroom sauce as claimed in claim 1, wherein the viable count of the Saccharopolyspora capensis J2 is not less than 3 x 108CFU/g。
8. The termitomyces albuminosus sauce as claimed in claim 1, wherein the viable count of Lactobacillus plantarum is not less than 1 x 109CFU/g。
9. The termitomyces albuminosus sauce as recited in claim 1, wherein the number of viable bacteria of Aspergillus oryzae is not less than 6 x 108CFU/g。
10. The preparation method of the collybia albuminosa mushroom sauce according to any one of claims 1 to 9, characterized by comprising the steps of:
s1: cleaning Collybia albuminosa, and cutting into Collybia albuminosa granules with specification of 0.2cm × 0.2cm × 0.2 cm;
s2: adding corn starch into water, stirring uniformly, adding termitomyces albuminosus particles, heating to 50-60 ℃, adding a complex enzyme, stirring at constant temperature for enzymolysis for 1-3 hours, and obtaining a mixed base material;
s3: adding sugar and an anticorrosive color fixative into the mixed base material, uniformly stirring, inoculating a fermentation microbial inoculum, carrying out aerobic fermentation for 5-7 d at 33-37 ℃, and carrying out anaerobic fermentation for 2-3 d at 30-35 ℃ to obtain a fermentation base material;
s4: heating vegetable oil to 85-110 ℃, adding anise, bay leaves and pepper, frying for 2min, adding green Chinese onion, ginger, garlic, onion and dried pepper, continuously frying for 1-2 min, and filtering to obtain the aniseed oil;
s5: chopping the capsicum frutescens, and mixing with salt and chicken essence to obtain capsicum frutescens shreds;
s6: heating the aniseed oil to 80-100 ℃, adding the fermentation base material and the broad bean paste, boiling, adding the chili powder, continuing to boil until juice is collected, bottling, sealing, and storing in a cool and dry place.
CN202111329127.4A 2021-11-10 2021-11-10 Collybia albuminosa mushroom sauce and preparation method thereof Pending CN114209043A (en)

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