CN114304599A - Selenium-rich edible fungus powder with light flavor, production process and application thereof - Google Patents
Selenium-rich edible fungus powder with light flavor, production process and application thereof Download PDFInfo
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Abstract
The invention discloses selenium-rich edible fungus powder with light flavor, and a production process and application thereof. The method comprises the following steps of baking, supercritical deoiling, flash explosion, deodorizing and refining, so that fragrant and odoriferous substances such as volatile and nonvolatile oil, nucleotide, free amino acid and the like are removed, and the bad smell of the edible fungi is reduced. The negative pressure flash explosion treatment improves the taste and the digestibility of the edible fungus powder, increases the specific surface area of the edible fungus coarse powder and is convenient for the permeation of the odor removing liquid; meanwhile, the odor removing liquid adopts a small molecular group solvent with high permeability, so that the removal effect of nucleotide, free amino acid and the like is improved. And a deodorant containing polyphenol compounds is further added into the deodorant liquid, so that the deodorant effect is better, the polyphenol, polysaccharide and protein form a ternary covalent compound, the stability is improved, the bad smell is further reduced, and the bad smell is covered by aromatic substances. The obtained selenium-rich edible fungus powder has pleasant taste and light flavor, and can be used for preparing selenium-rich food.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to selenium-rich edible fungus powder with a light flavor, and a production process and application thereof.
Background
The edible fungi contain rich volatile and nonvolatile delicate flavor active substances and have delicious taste. The volatile aroma-producing substances mainly comprise eight-carbon volatile compounds, sulfur-containing compounds, acid, ketone, aldehyde, ester compounds and the like, and the eight-carbon volatile compounds are taken as the main components. The non-volatile flavoring substance mainly comprises nucleotide, amino acid, carbohydrate, and some organic acids, vitamins, and unsaturated fatty acids. The unique umami taste of edible fungi comes from the interaction of these substances. However, the taste sense of each person is different, and some edible fungi have special taste and are difficult to be accepted. Hericium erinaceus is edible fungi used as both food and medicine, has high nutrient content, has effects of nourishing and building body, promoting digestion, benefiting five internal organs, and can be used as health food and medicine for maintaining gastrointestinal health. The hericium erinaceus is rich in taste, the flavor of the hericium erinaceus is improved moderately, the hericium erinaceus is more easily accepted by the public, and the application range of the hericium erinaceus in food can be expanded.
Chinese patent CN106616931A discloses an edible fungus composition and its application, the edible fungus composition comprises: edible fungus powder, resistant dextrin, xylo-oligosaccharide and/or L-arabinose. The edible fungus powder is prepared by performing puffing modification or flash drying modification on edible fungi, and then adding resistant dextrin to improve the dispersibility of the edible fungus powder. The edible fungus composition has no bad smell, and also has the effects of reducing blood fat, losing weight, improving immunity and the like. In the preparation process, the edible fungi are treated at high temperature, so that active ingredients such as protein and the like are easily damaged, and the biological activity health-care function is reduced.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides selenium-rich edible fungus powder with light flavor, and a production process and application thereof.
In a first aspect, a production process of selenium-rich edible fungus powder with light flavor is provided, which comprises the following steps:
1) baking: slicing fresh selenium-rich edible fungi, putting into a preheated oven, baking, and naturally cooling to room temperature to obtain selenium-rich edible fungi dry slices;
2) deoiling: putting selenium-rich edible fungus dry slices into a supercritical device, pumping CO into the supercritical device2Performing dynamic extraction, and removing oil to obtain deoiled selenium-rich edible fungus dry slices;
3) flash explosion: carrying out flash explosion treatment on the deoiled selenium-enriched edible fungus dry slices to obtain selenium-enriched edible fungus coarse powder;
4) deodorizing: soaking the selenium-rich edible fungus coarse powder into the smell removing liquid, refluxing, filtering while the mixture is hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-rich edible fungus coarse powder with light flavor;
5) thinning: superfine grinding, sterilizing and drying the selenium-rich edible fungus coarse powder with light flavor to obtain the selenium-rich edible fungus powder with light flavor.
Preferably, the production process of the selenium-rich edible fungus powder with light flavor comprises the following steps:
1) baking: cutting fresh selenium-rich edible fungi into slices of 0.5-0.8 cm, putting the slices into a preheated oven, baking at 60-80 ℃ until the water content is 8-12%, and naturally cooling to room temperature to obtain dried selenium-rich edible fungi slices;
2) deoiling: putting the selenium-rich edible fungus dry slices into a supercritical device, setting the temperature at 30-40 ℃, the pressure at 15-25 MPa, and pumping CO at the flow rate of 10-15 kg/h2Dynamically extracting for 1-2 h, and removing grease to obtain deoiled selenium-enriched edible fungus dry slices;
3) flash explosion: putting the deoiled selenium-enriched edible fungus dry slices into a negative pressure flash explosion device, vacuumizing to-1.0 to-1.5 MPa, maintaining the pressure for 4 to 7 seconds, and then introducing the atmosphere to enable the negative pressure flash explosion device to recover the normal pressure within 5 to 10 seconds to obtain selenium-enriched edible fungus coarse powder;
4) deodorizing: immersing selenium-enriched edible fungus coarse powder into the smell removing liquid according to the material-liquid ratio of 1g (10-20) mL, refluxing for 40-60 min at 60-80 ℃, filtering while hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-enriched edible fungus coarse powder with light flavor;
5) thinning: micronizing the selenium-rich edible fungus coarse powder with light flavor to the particle size of 10-25 mu m, sterilizing and drying to obtain the selenium-rich edible fungus powder with light flavor.
The selenium-rich edible fungi of the invention select selenium-rich hericium erinaceus.
Different drying methods will have different effects on the flavor of the edible fungi. Freezing, cutting, etc. to physically damage the edible fungus cell, so that more delicious substance, such as glutamic acid, is easily produced under the action of endogenous enzyme. And the heat treatment is carried out on the mixture,has little influence on the content of the delicate flavor components. The selenium-enriched edible fungi are sliced and then quickly baked, volatile aromatic substances such as eight-carbon volatile compounds, sulfur-containing heterocyclic compounds and the like are removed, and the special aroma of the edible fungi is reduced; the effects of rapid dehydration and high-temperature inhibition of enzyme activity are achieved, and the phenomenon that the unique flavor of the edible fungi is aggravated because endogenous enzymes of the edible fungi decompose nucleic acid and protein into typical fresh substances such as nucleotide, free amino acid and the like is avoided. Recycle of supercritical CO2The fluid extraction removes flavor development substances such as non-volatile oil and fat, and has little influence on polar substances such as protein, polysaccharide, nucleic acid, and the like. Then carrying out negative pressure flash explosion treatment, crushing the fiber structure of the edible fungi at normal temperature, and reducing the high-temperature denaturation of effective components such as protein and the like; a plurality of micropores are formed on the surface of the edible fungus structure, and the specific surface area of the obtained selenium-rich edible fungus coarse powder is large, so that the permeation of the subsequent deodorization liquid is facilitated; the edible fungus powder also has the puffing effect, reduces the toughness of the edible fungus fiber, and makes the edible fungus powder softer in taste and easier to digest and absorb.
The preparation method of the smell removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The O-NMR half-peak width is 40-50 Hz, and active water is obtained; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain ethanol active water with the concentration of 40-50 wt%;
s2, adjusting the pH value of the ethanol active water to 3-5 by citric acid monohydrate, and filtering to obtain the odor removing liquid.
Preferably, the preparation method of the odor removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The O-NMR half-peak width is 40-50 Hz, and active water is obtained; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain ethanol active water with the concentration of 40-50 wt%;
s2, adding a deodorant into the ethanol active water according to a material-liquid ratio of 1g (10-20) mL, stirring at a rotating speed of 100-200 rpm, heating to 80-85 ℃, refluxing for 1-2 h, cooling, adjusting the pH to 3-5 with citric acid monohydrate, and filtering to obtain the deodorant liquid.
The grain size of the deodorant is 0.5-1 mm, and the water content is 4-6%.
The deodorant is at least one selected from green tea powder, white tea powder, flos Tulipae Gesnerianae pollen and flos Caryophylli pollen.
Preferably, the deodorant is prepared from white tea powder and Chinese tulip pollen according to a mass ratio of (2-5): (1-2).
The ethanol active water obtained by the ultra-fine treatment has smaller molecular groups and stronger permeability; and the selenium-rich edible fungus coarse powder after flash explosion treatment has rich pores, so that the permeation of ethanol active water of the odor removing liquid is facilitated, free amino acids and nucleotides are dissolved and removed, and the special odor of the edible fungus is obviously reduced. The components such as protein, polysaccharide and the like have low solubility and are retained in the selenium-rich edible fungus coarse powder, so that the nutrition of the product is ensured. The selenium-rich edible fungus coarse powder has large specific surface area and is easy to absorb effective components in the odor removing liquid. The extract of the flowers of the schefflera venulosa contains polyphenol compounds, has strong aromatic odor and rich beta-caryophyllene, is commonly used for preparing edible essences such as clove, nutmeg, orange and the like, and can be adsorbed to edible fungus coarse powder to cover the bad odor of the edible fungi. However, the double bond of beta-caryophyllene is easily oxidized, and the oxide of the beta-caryophyllene is sensitized. The deodorizing liquid contains bioactive polyphenol structural substances such as catechin and epicatechin from tea powder, has effects of deodorizing, resisting oxidation, resisting tumor, reducing blood sugar, and effectively inhibiting oxidation of beta-caryophyllene. Under the acidic condition, the polyphenol is combined with the selenium-enriched edible fungus coarse powder protein through covalent bonds and non-covalent bonds to play a role of 'bridges', the protein is connected with the protein, and the viscoelasticity strength and the stability are improved. The polyphenol and polysaccharide such as edible fungus dextran and cellulose can also be combined by covalent bond and non-covalent bond, and the polyphenol and polysaccharide can pass through amino acid residues (-NH )2) Form ternary covalent complexes with proteins, and the covalent interactions between polysaccharides and polyphenols can be enhanced by proteins. Polyphenol originally has astringent taste, and after being combined with polysaccharide and protein, spatial configuration and particle size of polyphenol are changed and included in a polysaccharide and protein cross-linked structure, so that the astringent taste is obviously reduced. The formation of ternary covalent complex is also beneficial to protecting beta-caryophyllene and improving stability.
In a second aspect, the selenium-rich edible fungus powder with light flavor produced according to the process is provided.
In a third aspect, the application of the selenium-rich edible fungus powder with light flavor in selenium-rich food is provided.
The invention has the beneficial effects that: the method comprises the following steps of baking, supercritical deoiling, negative pressure flash explosion, odor removal and refining treatment, so that fragrant and odorous substances such as volatile and nonvolatile oil, nucleotide, free amino acid and the like are removed, and the bad odor of the edible fungi is reduced. The negative pressure flash explosion treatment improves the taste and the digestibility of the edible fungus powder, increases the specific surface area of the edible fungus coarse powder and is convenient for the permeation of the odor removing liquid; meanwhile, the odor removing liquid adopts a small molecular group solvent with high permeability, so that the removal effect of nucleotide, free amino acid and the like is improved. And a deodorant containing polyphenol compounds is further added into the deodorant liquid, so that the deodorant effect is better, the polyphenol, polysaccharide and protein form a ternary covalent compound, the stability is improved, the bad smell is further reduced, and the bad smell is covered by aromatic substances. The obtained selenium-rich edible fungus powder has pleasant taste and light flavor, and can be used for preparing selenium-rich food.
Detailed Description
The following raw materials were used in the examples and comparative examples:
fresh selenium-rich hericium erinaceus, containing 85g/100g of water and 45mg/kg of selenium, Jiangsu Yutian edible fungi Co.
The white tea powder is prepared by drying and crushing Fuding white tea into 20 meshes of granularity and 5% of water content, wherein the Fuding white tea is purchased from Fuan tea.
Qilixiang pollen is prepared by drying flowers of Qilixiang (Murraya paniculata (L.) Jack.) and pulverizing to 20 mesh, with water content of 5%, wherein the flowers are purchased from Yu Zhi smart flower garden in Yanyang county.
Comparative example 1
The production process of the selenium-rich edible fungus powder with light flavor comprises the following steps:
1) baking: cutting fresh selenium-rich Hericium erinaceus into 0.6cm slices, placing into a preheated oven, baking at 70 deg.C until the water content is 10%, and naturally cooling to room temperature to obtain selenium-rich Hericium erinaceus dry slices;
2) crushing: pulverizing the selenium-rich hericium erinaceus dry tablets to 20 meshes to obtain selenium-rich hericium erinaceus coarse powder;
3) deodorizing: soaking the selenium-rich hericium erinaceus coarse powder into the odor removing liquid according to the material-liquid ratio of 1g to 15mL, refluxing for 50min at 70 ℃, filtering while hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-rich hericium erinaceus coarse powder with light flavor;
4) thinning: micronizing light-flavor selenium-rich Hericium erinaceus slices to particle size of 20 μm, sterilizing, and drying to obtain light-flavor selenium-rich edible fungus powder.
The preparation method of the smell removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The half-peak width of O-NMR is 48Hz to obtain active water; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain 45 wt% ethanol active water;
s2, adjusting the pH value of the ethanol active water to be 4 by citric acid monohydrate, and filtering to obtain the odor removing liquid.
Example 1
The production process of the selenium-rich edible fungus powder with light flavor comprises the following steps:
1) baking: cutting fresh selenium-rich Hericium erinaceus into 0.6cm slices, placing into a preheated oven, baking at 70 deg.C until the water content is 10%, and naturally cooling to room temperature to obtain selenium-rich Hericium erinaceus dry slices;
2) deoiling: placing the selenium-rich Hericium Erinaceus dry tablet into supercritical device, setting temperature at 35 deg.C and pressure at 20MPa, and pumping CO at flow rate of 12kg/h2Dynamically extracting for 1.5h, and removing oil to obtain deoiled selenium-rich dried Hericium erinaceus slices;
3) crushing: crushing the deoiled selenium-rich hericium erinaceus dry tablets to 20 meshes to obtain deoiled selenium-rich hericium erinaceus coarse powder;
4) deodorizing: soaking deoiled selenium-rich hericium erinaceus coarse powder into the smell removing liquid according to the material-liquid ratio of 1g to 15mL, refluxing for 50min at 70 ℃, filtering while hot, washing a filter cake with water until the filtrate is neutral to obtain the selenium-rich hericium erinaceus coarse powder with light flavor;
5) thinning: micronizing light-flavor selenium-rich Hericium erinaceus slices to particle size of 20 μm, sterilizing, and drying to obtain light-flavor selenium-rich edible fungus powder.
The preparation method of the smell removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The half-peak width of O-NMR is 48Hz to obtain active water; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain 45 wt% ethanol active water;
s2, adjusting the pH value of the ethanol active water to be 4 by citric acid monohydrate, and filtering to obtain the odor removing liquid.
Example 2
The production process of the selenium-rich edible fungus powder with light flavor comprises the following steps:
1) baking: cutting fresh selenium-rich Hericium erinaceus into 0.6cm slices, placing into a preheated oven, baking at 70 deg.C until the water content is 10%, and naturally cooling to room temperature to obtain selenium-rich Hericium erinaceus dry slices;
2) deoiling: placing the selenium-rich Hericium Erinaceus dry tablet into supercritical device, setting temperature at 35 deg.C and pressure at 20MPa, and pumping CO at flow rate of 12kg/h2Dynamically extracting for 1.5h, and removing oil to obtain deoiled selenium-rich dried Hericium erinaceus slices;
3) flash explosion: putting the deoiled selenium-rich edible fungus dry slices into a negative pressure flash explosion device, vacuumizing to-1.2 MPa, maintaining the pressure for 5s, and then introducing the atmosphere to enable the negative pressure flash explosion device to recover the normal pressure for 8s to obtain selenium-rich edible fungus coarse powder;
4) deodorizing: soaking the selenium-rich hericium erinaceus coarse powder into the odor removing liquid according to the material-liquid ratio of 1g to 15mL, refluxing for 50min at 70 ℃, filtering while hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-rich hericium erinaceus coarse powder with light flavor;
5) thinning: micronizing the selenium-rich hericium erinaceus coarse powder with light flavor to the particle size of 20 μm, sterilizing and drying to obtain the selenium-rich edible fungus powder with light flavor.
The preparation method of the smell removing liquid comprises the following steps:
s1, miningThe water is ultra-fine treated by a small molecular group water generating device until17The half-peak width of O-NMR is 48Hz to obtain active water; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain 45 wt% ethanol active water;
s2, adjusting the pH value of the ethanol active water to be 4 by citric acid monohydrate, and filtering to obtain the odor removing liquid.
Example 3
The production process of the selenium-rich edible fungus powder with light flavor comprises the following steps:
1) baking: cutting fresh selenium-rich Hericium erinaceus into 0.6cm slices, placing into a preheated oven, baking at 70 deg.C until the water content is 10%, and naturally cooling to room temperature to obtain selenium-rich Hericium erinaceus dry slices;
2) deoiling: placing the selenium-rich Hericium Erinaceus dry tablet into supercritical device, setting temperature at 35 deg.C and pressure at 20MPa, and pumping CO at flow rate of 12kg/h2Dynamically extracting for 1.5h, and removing oil to obtain deoiled selenium-rich dried Hericium erinaceus slices;
3) flash explosion: putting the deoiled selenium-rich edible fungus dry slices into a negative pressure flash explosion device, vacuumizing to-1.2 MPa, maintaining the pressure for 5s, and then introducing the atmosphere to enable the negative pressure flash explosion device to recover the normal pressure for 8s to obtain selenium-rich edible fungus coarse powder;
4) deodorizing: soaking the selenium-rich hericium erinaceus coarse powder into the odor removing liquid according to the material-liquid ratio of 1g to 15mL, refluxing for 50min at 70 ℃, filtering while hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-rich hericium erinaceus coarse powder with light flavor;
5) thinning: micronizing the selenium-rich hericium erinaceus coarse powder with light flavor to the particle size of 20 μm, sterilizing and drying to obtain the selenium-rich edible fungus powder with light flavor.
The preparation method of the smell removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The half-peak width of O-NMR is 48Hz to obtain active water; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain 45 wt% ethanol active water;
s2, adding a deodorant into the ethanol active water according to the material-liquid ratio of 1g:15mL, stirring at 160rpm, heating to 82 ℃, refluxing for 1.5h, cooling, adjusting the pH to 4 with citric acid monohydrate, and filtering to obtain a deodorant solution.
The smell removing agent is white tea powder.
Example 4
The production process of the selenium-rich edible fungus powder with light flavor comprises the following steps:
1) baking: cutting fresh selenium-rich Hericium erinaceus into 0.6cm slices, placing into a preheated oven, baking at 70 deg.C until the water content is 10%, and naturally cooling to room temperature to obtain selenium-rich Hericium erinaceus dry slices;
2) deoiling: placing the selenium-rich Hericium Erinaceus dry tablet into supercritical device, setting temperature at 35 deg.C and pressure at 20MPa, and pumping CO at flow rate of 12kg/h2Dynamically extracting for 1.5h, and removing oil to obtain deoiled selenium-rich dried Hericium erinaceus slices;
3) flash explosion: putting the deoiled selenium-rich edible fungus dry slices into a negative pressure flash explosion device, vacuumizing to-1.2 MPa, maintaining the pressure for 5s, and then introducing the atmosphere to enable the negative pressure flash explosion device to recover the normal pressure for 8s to obtain selenium-rich edible fungus coarse powder;
4) deodorizing: soaking the selenium-rich hericium erinaceus coarse powder into the odor removing liquid according to the material-liquid ratio of 1g to 15mL, refluxing for 50min at 70 ℃, filtering while hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-rich hericium erinaceus coarse powder with light flavor;
5) thinning: micronizing the selenium-rich hericium erinaceus coarse powder with light flavor to the particle size of 20 μm, sterilizing and drying to obtain the selenium-rich edible fungus powder with light flavor.
The preparation method of the smell removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The half-peak width of O-NMR is 48Hz to obtain active water; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain 45 wt% ethanol active water;
s2, adding a deodorant into the ethanol active water according to the material-liquid ratio of 1g:15mL, stirring at 160rpm, heating to 82 ℃, refluxing for 1.5h, cooling, adjusting the pH to 4 with citric acid monohydrate, and filtering to obtain a deodorant solution.
The deodorant is murraya paniculata pollen.
Example 5
The production process of the selenium-rich edible fungus powder with light flavor comprises the following steps:
1) baking: cutting fresh selenium-rich Hericium erinaceus into 0.6cm slices, placing into a preheated oven, baking at 70 deg.C until the water content is 10%, and naturally cooling to room temperature to obtain selenium-rich Hericium erinaceus dry slices;
2) deoiling: placing the selenium-rich Hericium Erinaceus dry tablet into supercritical device, setting temperature at 35 deg.C and pressure at 20MPa, and pumping CO at flow rate of 12kg/h2Dynamically extracting for 1.5h, and removing oil to obtain deoiled selenium-rich dried Hericium erinaceus slices;
3) flash explosion: putting the deoiled selenium-rich edible fungus dry slices into a negative pressure flash explosion device, vacuumizing to-1.2 MPa, maintaining the pressure for 5s, and then introducing the atmosphere to enable the negative pressure flash explosion device to recover the normal pressure for 8s to obtain selenium-rich edible fungus coarse powder;
4) deodorizing: soaking the selenium-rich hericium erinaceus coarse powder into the odor removing liquid according to the material-liquid ratio of 1g to 15mL, refluxing for 50min at 70 ℃, filtering while hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-rich hericium erinaceus coarse powder with light flavor;
5) thinning: micronizing the selenium-rich hericium erinaceus coarse powder with light flavor to the particle size of 20 μm, sterilizing and drying to obtain the selenium-rich edible fungus powder with light flavor.
The preparation method of the smell removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The half-peak width of O-NMR is 48Hz to obtain active water; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain 45 wt% ethanol active water;
s2, adding a deodorant into the ethanol active water according to the material-liquid ratio of 1g:15mL, stirring at 160rpm, heating to 82 ℃, refluxing for 1.5h, cooling, adjusting the pH to 4 with citric acid monohydrate, and filtering to obtain a deodorant solution.
The deodorant is composed of white tea powder and Chinese tulip pollen according to the mass ratio of 3: 1.
Test example 1
Sensory evaluation is carried out on the special smell and the special delicate flavor of the hericium erinaceus of the selenium-rich edible fungus powder with light flavor of the examples 1-5 and the comparative example 1. The results are shown in Table 1.
10 persons (5 men and 5 women) with age of 25-30 years and normal taste were selected as sensory evaluators. The light-flavor selenium-rich edible fungus powders of examples 1-5 and comparative example 1 were kept at a constant temperature of 40 ℃ and then presented to each sensory evaluator at random, and each sample was evaluated 3 times per person. Each person evaluates the special smell (smell) intensity and special delicate flavor (taste) intensity of the hericium erinaceus of each sample, and the hericium erinaceus is scored from weak to strong by 0 to 10 points, and the average value of the scores is used as the final score of each sample. In the evaluation process, after one sample is evaluated and before the other sample is started, an evaluator needs to smell coffee beans to clean the nose and rinse the mouth with purified water.
Table 1: sensory evaluation test results
| Odor intensity score (olfaction) | Umami intensity score (taste) | |
| Example 1 | 4.6 | 4.7 |
| Example 2 | 3.7 | 4.1 |
| Example 3 | 2.6 | 3.5 |
| Example 4 | 1.5 | 3.2 |
| Example 5 | 1.2 | 3.0 |
| Comparative example 1 | 5.9 | 5.5 |
The hericium erinaceus is provided with a special fragrant and fresh substance; example 1 on the basis of comparative example 1, after supercritical deoiling, nonpolar oil is removed, and cavities appear in cells, so that the permeation and dissolution of the deodorizing liquid are facilitated, and the odor intensity and the umami intensity are obviously reduced; example 2 further performing flash explosion treatment to break the fibers of the edible fungi and generate pores, which is beneficial to permeation of the deodorizing solution, improves the leaching effect of free amino acid and nucleotide, and reduces the odor intensity and the delicate flavor intensity; example 3 the deodorizing agent white tea powder is added into the deodorizing liquid to effectively deodorize, and polyphenol structures such as catechin are easy to combine with proteins, polysaccharides and the like of edible fungi to form a ternary covalent complex, so that the proteins and the polysaccharides are more stable, and the odor intensity and the delicate flavor intensity are reduced; example 4 the added deodorant of the aeschynanthus manihot pollen has a small amount of polyphenol structures to play a certain role in removing the smell, the edible fungus coarse powder is mainly used for adsorbing the strong aromatic smell of the aeschynanthus manihot pollen to cover the bad smell of the edible fungus, and the special smell and the delicate flavor of the hericium erinaceus are obviously reduced in strength due to the covering. In the embodiment 5, the white tea powder and the murraya paniculata pollen are used as the deodorant, so that the deodorant has a deodorizing effect, and a ternary covalent compound formed by a large amount of polyphenol, protein and polysaccharide is used for inclusion protection of aromatic components such as beta-caryophyllene, so that the stability of the aromatic components is improved, the fragrance intensity is improved, and the special odor and the delicate flavor intensity of hericium erinaceus are reduced.
Test example 2
The content of main nutrients of the selenium-rich edible fungus powder with light flavor of examples 1, 2, 5 and comparative example 1 was measured. The results are shown in Table 2.
(1) The total protein content is detected by Kjeldahl method according to GB5009.5-2016 (determination of protein in food safety national standard food).
(2) The total sugar content is detected according to GB/T15672-2009 determination of total sugar content in edible fungi.
Table 2: total protein and total sugar content detection results
In the embodiment 1, the edible fungus powder oil content is reduced and the relative contents of total protein and total sugar are improved by supercritical deoiling on the basis of the comparative example 1; example 2 flash explosion treatment, fiber breakage and destruction of part of the protein structure, resulted in a small loss after the deodorizing treatment. Example 5 polyphenol active ingredient in odor eliminating agent makes protein and polysaccharide crosslink to form ternary complex, improves stability, reduces dissolving loss in odor eliminating liquid, and increases content relatively.
Test example 3
Typical umami substance residues in the selenium-enriched edible fungus powders with light flavor of examples 1, 2, 5 and comparative example 1 were measured. The results are shown in Table 3.
Respectively mixing the selenium-rich edible fungus powder with light flavor prepared in the examples 1, 2 and 5 and the comparative example 1 with water according to the material-liquid ratio of 1g:40mL, soaking for 2h, heating to boiling by an electromagnetic oven 1000W big fire, turning to 200W small fire, decocting for 15min, centrifuging and taking the supernatant as a sample. With reference to the determination of free amino acid in section 3.2.6.1 and the determination of nucleotide content in section 3.2.6.2 of Bing fairy master thesis, research on interaction of taste and flavor of umami substances in edible fungi, the content of free amino acid in umami substances is detected by high performance liquid chromatography with glutamic acid and aspartic acid as standard substances, calculated by the total amount of 2 amino acids; the nucleotide content was determined using 5 '-CMP, 5' -IMP, 5 '-UMP, 5' -XMP, 5 '-AMP, 5' -GMP as a standard, in terms of the total amount of 6 nucleotides.
Table 3: typical umami substance residual quantity detection result
Compared with the comparative example 1, the total mass of the edible fungus is reduced after the edible fungus is deoiled in the example 1, meanwhile, pores are generated in the edible fungus cells, so that the permeation of a deodorant is facilitated, the content of free amino acid and nucleotide is reduced, and the reduction of the relative content is not obvious. Example 2 the effect of osmotic dissolution of the deodorant was further improved by flash explosion treatment, and free amino acids and nucleotides were significantly reduced. Example 5 deodorant was added, wherein polyphenol structural material cross-linked protein and polysaccharide to form ternary complex, protein structure was relatively stable, free amino acids generated by degradation were few, protected nucleic acids in cell structure, and reduced nucleotide production.
Claims (8)
1. The production process of the selenium-rich edible fungus powder with light flavor is characterized by comprising the following steps of: baking, deoiling, flash exploding, deodorizing and refining.
2. The process for producing a light-flavor selenium-enriched edible fungus powder as claimed in claim 1, comprising the steps of:
1) baking: slicing fresh selenium-rich edible fungi, putting into a preheated oven, baking, and naturally cooling to room temperature to obtain selenium-rich edible fungi dry slices;
2) deoiling: putting selenium-rich edible fungus dry slices into a supercritical device, pumping CO into the supercritical device2Performing dynamic extraction, and removing oil to obtain deoiled selenium-rich edible fungus dry slices;
3) flash explosion: carrying out flash explosion treatment on the deoiled selenium-enriched edible fungus dry slices to obtain selenium-enriched edible fungus coarse powder;
4) deodorizing: soaking the selenium-rich edible fungus coarse powder into the smell removing liquid, refluxing, filtering while the mixture is hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-rich edible fungus coarse powder with light flavor;
5) thinning: superfine grinding, sterilizing and drying the selenium-rich edible fungus coarse powder with light flavor to obtain the selenium-rich edible fungus powder with light flavor.
3. The process for producing a light-flavor selenium-enriched edible fungus powder as claimed in claim 2, comprising the steps of:
1) baking: cutting fresh selenium-rich edible fungi into slices of 0.5-0.8 cm, putting the slices into a preheated oven, baking at 60-80 ℃ until the water content is 8-12%, and naturally cooling to room temperature to obtain dried selenium-rich edible fungi slices;
2) deoiling: putting the selenium-rich edible fungus dry slices into a supercritical device, setting the temperature at 30-40 ℃, the pressure at 15-25 MPa, and pumping CO at the flow rate of 10-15 kg/h2Dynamically extracting for 1-2 h, and removing grease to obtain deoiled selenium-enriched edible fungus dry slices;
3) flash explosion: putting the deoiled selenium-enriched edible fungus dry slices into a negative pressure flash explosion device, vacuumizing to-1.0 to-1.5 MPa, maintaining the pressure for 4 to 7 seconds, and then introducing the atmosphere to enable the negative pressure flash explosion device to recover the normal pressure within 5 to 10 seconds to obtain selenium-enriched edible fungus coarse powder;
4) deodorizing: immersing selenium-enriched edible fungus coarse powder into the smell removing liquid according to the material-liquid ratio of 1g (10-20) mL, refluxing for 40-60 min at 60-80 ℃, filtering while hot, and washing a filter cake with water until the filtrate is neutral to obtain the selenium-enriched edible fungus coarse powder with light flavor;
5) thinning: micronizing the selenium-rich edible fungus coarse powder with light flavor to the particle size of 10-25 mu m, sterilizing and drying to obtain the selenium-rich edible fungus powder with light flavor.
4. The process for producing selenium-enriched edible fungus powder with light flavor as claimed in claim 2 or 3, wherein the preparation method of the smell removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The O-NMR half-peak width is 40-50 Hz, and active water is obtained; adding anhydrous ethanol into active water, and mixingUniformly mixing to obtain ethanol active water with the concentration of 40-50 wt%;
s2, adjusting the pH value of the ethanol active water to 3-5 by citric acid monohydrate, and filtering to obtain the odor removing liquid.
5. The process for producing the light-flavor selenium-enriched edible mushroom powder as claimed in claim 4, wherein the preparation method of the smell removing liquid comprises the following steps:
s1, performing ultra-fine treatment on water by adopting a small molecular group water generating device until17The O-NMR half-peak width is 40-50 Hz, and active water is obtained; adding absolute ethyl alcohol into active water, and uniformly mixing to obtain ethanol active water with the concentration of 40-50 wt%;
s2, adding a deodorant into the ethanol active water according to a material-liquid ratio of 1g (10-20) mL, stirring at a rotating speed of 100-200 rpm, heating to 80-85 ℃, refluxing for 1-2 h, cooling, adjusting the pH to 3-5 with citric acid monohydrate, and filtering to obtain the deodorant liquid.
6. The process for producing a light-flavor selenium-enriched edible mushroom powder as claimed in claim 5, wherein the flavor-removing agent is at least one selected from the group consisting of green tea powder, white tea powder, senna pollen, and lilac pollen.
7. Selenium-enriched edible fungus powder with light flavor, which is characterized by being prepared by the method of any one of claims 1-6.
8. The use of the bland-flavored selenium-enriched edible fungus powder of claim 7 in a selenium-enriched food.
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