CN115474682B - Method for producing fermented high-freshness extract by using edible fungus byproducts - Google Patents
Method for producing fermented high-freshness extract by using edible fungus byproducts Download PDFInfo
- Publication number
- CN115474682B CN115474682B CN202210966765.5A CN202210966765A CN115474682B CN 115474682 B CN115474682 B CN 115474682B CN 202210966765 A CN202210966765 A CN 202210966765A CN 115474682 B CN115474682 B CN 115474682B
- Authority
- CN
- China
- Prior art keywords
- edible fungus
- enzymolysis
- extract
- edible
- fermentation
- Prior art date
- 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.)
- Active
Links
- 241000233866 Fungi Species 0.000 title claims abstract description 131
- 239000000284 extract Substances 0.000 title claims abstract description 96
- 239000006227 byproduct Substances 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 43
- 230000004151 fermentation Effects 0.000 claims abstract description 43
- 102000004190 Enzymes Human genes 0.000 claims abstract description 38
- 108090000790 Enzymes Proteins 0.000 claims abstract description 38
- 239000000047 product Substances 0.000 claims abstract description 25
- 238000001914 filtration Methods 0.000 claims abstract description 20
- 230000009849 deactivation Effects 0.000 claims abstract description 15
- 238000004537 pulping Methods 0.000 claims abstract description 11
- 239000002699 waste material Substances 0.000 claims abstract description 10
- 238000005119 centrifugation Methods 0.000 claims abstract description 6
- 239000006041 probiotic Substances 0.000 claims abstract description 5
- 235000018291 probiotics Nutrition 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 23
- 230000000694 effects Effects 0.000 claims description 19
- 239000004365 Protease Substances 0.000 claims description 18
- 108090000526 Papain Proteins 0.000 claims description 17
- 235000019834 papain Nutrition 0.000 claims description 17
- 229940055729 papain Drugs 0.000 claims description 17
- 108091005658 Basic proteases Proteins 0.000 claims description 15
- 108010059892 Cellulase Proteins 0.000 claims description 15
- 229940106157 cellulase Drugs 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 239000002002 slurry Substances 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 9
- 241001327634 Agaricus blazei Species 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000009924 canning Methods 0.000 claims description 7
- 239000008367 deionised water Substances 0.000 claims description 7
- 229910021641 deionized water Inorganic materials 0.000 claims description 7
- 239000011521 glass Substances 0.000 claims description 7
- 238000002390 rotary evaporation Methods 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 240000000599 Lentinula edodes Species 0.000 claims description 6
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 6
- 230000005684 electric field Effects 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 244000045069 Agrocybe aegerita Species 0.000 claims description 5
- 241000186660 Lactobacillus Species 0.000 claims description 5
- 235000013409 condiments Nutrition 0.000 claims description 5
- 229940039696 lactobacillus Drugs 0.000 claims description 5
- 230000000415 inactivating effect Effects 0.000 claims description 4
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 2
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 2
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 2
- 244000199866 Lactobacillus casei Species 0.000 claims description 2
- 235000013958 Lactobacillus casei Nutrition 0.000 claims description 2
- 240000006024 Lactobacillus plantarum Species 0.000 claims description 2
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims description 2
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 239000000413 hydrolysate Substances 0.000 claims description 2
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 2
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 2
- 229940017800 lactobacillus casei Drugs 0.000 claims description 2
- 229940072205 lactobacillus plantarum Drugs 0.000 claims description 2
- 230000000529 probiotic effect Effects 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 36
- 235000019634 flavors Nutrition 0.000 abstract description 36
- 238000000034 method Methods 0.000 abstract description 22
- 239000007788 liquid Substances 0.000 abstract description 18
- 150000001413 amino acids Chemical class 0.000 abstract description 13
- 235000016709 nutrition Nutrition 0.000 abstract description 13
- 230000003078 antioxidant effect Effects 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 9
- 239000002994 raw material Substances 0.000 abstract description 9
- 235000019658 bitter taste Nutrition 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 6
- 239000002773 nucleotide Substances 0.000 abstract description 3
- 125000003729 nucleotide group Chemical group 0.000 abstract description 3
- 238000011081 inoculation Methods 0.000 abstract description 2
- 229910001385 heavy metal Inorganic materials 0.000 abstract 1
- 239000002366 mineral element Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 27
- 235000019640 taste Nutrition 0.000 description 24
- 239000000126 substance Substances 0.000 description 20
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 12
- 235000021537 Beetroot Nutrition 0.000 description 12
- 235000001014 amino acid Nutrition 0.000 description 12
- 108090000765 processed proteins & peptides Proteins 0.000 description 12
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 11
- 235000018102 proteins Nutrition 0.000 description 11
- 102000004169 proteins and genes Human genes 0.000 description 11
- 108090000623 proteins and genes Proteins 0.000 description 11
- 150000001875 compounds Chemical class 0.000 description 10
- 239000000203 mixture Substances 0.000 description 10
- 230000009286 beneficial effect Effects 0.000 description 9
- 238000000605 extraction Methods 0.000 description 8
- 235000016068 Berberis vulgaris Nutrition 0.000 description 7
- 241000335053 Beta vulgaris Species 0.000 description 7
- 238000004458 analytical method Methods 0.000 description 7
- 235000019504 cigarettes Nutrition 0.000 description 7
- 235000015097 nutrients Nutrition 0.000 description 7
- 235000019583 umami taste Nutrition 0.000 description 7
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 150000001371 alpha-amino acids Chemical class 0.000 description 6
- 235000008206 alpha-amino acids Nutrition 0.000 description 6
- 238000010835 comparative analysis Methods 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 6
- 229910052757 nitrogen Inorganic materials 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 6
- 239000002131 composite material Substances 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 102000004196 processed proteins & peptides Human genes 0.000 description 5
- 239000007858 starting material Substances 0.000 description 5
- 244000061176 Nicotiana tabacum Species 0.000 description 4
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 4
- 241000245665 Taraxacum Species 0.000 description 4
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 description 4
- 210000002421 cell wall Anatomy 0.000 description 4
- 238000010586 diagram Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- -1 phenylacetic acid ester Chemical class 0.000 description 4
- 238000000108 ultra-filtration Methods 0.000 description 4
- 238000002604 ultrasonography Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 3
- 240000006499 Flammulina velutipes Species 0.000 description 3
- 235000016640 Flammulina velutipes Nutrition 0.000 description 3
- 241000159206 Nitraria Species 0.000 description 3
- 230000008901 benefit Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 238000002386 leaching Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 235000019643 salty taste Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000002904 solvent Substances 0.000 description 3
- 238000001694 spray drying Methods 0.000 description 3
- 235000019607 umami taste sensations Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 244000035851 Chrysanthemum leucanthemum Species 0.000 description 2
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 241001104795 Nitraria sibirica Species 0.000 description 2
- 102000015636 Oligopeptides Human genes 0.000 description 2
- 108010038807 Oligopeptides Proteins 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 230000001580 bacterial effect Effects 0.000 description 2
- 235000015191 beet juice Nutrition 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 239000000779 smoke Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 238000000194 supercritical-fluid extraction Methods 0.000 description 2
- WBYWAXJHAXSJNI-VOTSOKGWSA-M .beta-Phenylacrylic acid Natural products [O-]C(=O)\C=C\C1=CC=CC=C1 WBYWAXJHAXSJNI-VOTSOKGWSA-M 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 101710159104 Flavor peptide Proteins 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000252132 Pleurotus eryngii Species 0.000 description 1
- 235000001681 Pleurotus eryngii Nutrition 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 102000004142 Trypsin Human genes 0.000 description 1
- 108090000631 Trypsin Proteins 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- WLJVXDMOQOGPHL-UHFFFAOYSA-N benzyl-alpha-carboxylic acid Natural products OC(=O)CC1=CC=CC=C1 WLJVXDMOQOGPHL-UHFFFAOYSA-N 0.000 description 1
- 210000000941 bile Anatomy 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000019506 cigar Nutrition 0.000 description 1
- 229930016911 cinnamic acid Natural products 0.000 description 1
- 235000013985 cinnamic acid Nutrition 0.000 description 1
- 238000003776 cleavage reaction Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019985 fermented beverage Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 108010007119 flavourzyme Proteins 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 235000021190 leftovers Nutrition 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- WBYWAXJHAXSJNI-UHFFFAOYSA-N methyl p-hydroxycinnamate Natural products OC(=O)C=CC1=CC=CC=C1 WBYWAXJHAXSJNI-UHFFFAOYSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011268 mixed slurry Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 229960003424 phenylacetic acid Drugs 0.000 description 1
- 239000003279 phenylacetic acid Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000035755 proliferation Effects 0.000 description 1
- 235000019419 proteases Nutrition 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000007017 scission Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 210000000108 taste bud cell Anatomy 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 150000003505 terpenes Chemical class 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 235000019587 texture Nutrition 0.000 description 1
- 238000007669 thermal treatment Methods 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- 239000012588 trypsin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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 relates to a method for producing fermented high-freshness extract by using edible fungus byproducts, belonging to the technical field of edible fungus processing. The invention takes edible fungus processing byproducts as main raw materials, and obtains the edible fungus extract with specific flavor and function through pulping, ultrasonic combined high-voltage electric pulse auxiliary enzymolysis, enzyme deactivation, inoculation, fermentation, centrifugation, filtration and concentration. The invention adopts ultrasonic combination with high-voltage electric pulse to assist enzymolysis and step enzymolysis to effectively improve the content of reducing sugar in enzymolysis liquid, provide a nutrition foundation for the growth of fermentation probiotics, and reduce the bitterness of the extract obtained after micro fermentation. The edible fungus extract prepared by the invention is rich in delicious amino acid and nucleotide, has improved antioxidant activity and flavor, improved product quality, good color and flavor, contains mineral elements required by human bodies, does not have the risk of exceeding heavy metal, reduces the resource waste in the edible fungus processing process, and has very important significance for improving the added value of the edible fungus and reducing the production cost of enterprises.
Description
Technical Field
The invention relates to a method for producing fermented high-freshness extract by using edible fungus byproducts, belonging to the technical field of edible fungus processing.
Background
Edible fungi are delicious in taste, rich in nutritional ingredients such as protein, fat, cellulose, polysaccharide and the like, and health-care ingredients such as mineral substances, amino acids, nucleotides and the like, and are excellent nutritional sources. However, fresh edible mushrooms are extremely high in moisture content, and the respiration rate is the highest among all fruits and vegetables, and if not treated in time after harvesting, they are extremely perishable, eventually leading to a reduction in their market value.
The processing is important for the consumption and utilization of edible fungi, is beneficial to preserving the nutrition components, and improves the taste, the shelf life and the utilization efficiency. Drying is one of the most economical and effective methods of prolonging the shelf life of edible fungi, which can inhibit the proliferation and growth of microorganisms by reducing the water activity and slow down adverse biochemical reactions. Currently, there are many edible fungi dry products sold on the market. In addition, as the living standard is improved, the requirements of consumers on the product quality are increasingly increased, and the development of edible fungus products is rapidly developed. The prior enterprises soak and boil the dried edible fungi with water to produce the edible fungi soup hotpot condiment, discard the edible fungi byproducts after taking the soup, which causes great waste of resources. Therefore, the edible fungus byproducts are reasonably developed and utilized, and the method is very important for improving the added value of the edible fungus and reducing the production cost of enterprises.
Cheng Chunhua et al (CN 113476492A) discloses "a dandelion seed extract and its use". The dandelion seed extract comprises phenylacetic acid ester derivatives, cinnamic acid ester derivatives and flavonoid compounds, and has obvious inhibition effect on tumors. Zhang Qiaosen et al (CN 112168851A) discloses a method for preparing Nitraria sibirica extract. The pretreatment of the nitraria tangutica fruit and then ethanol leaching can improve the content of procyanidine in the extract, and the pretreatment of the nitraria tangutica fruit fully extracts the effective active ingredients in the nitraria tangutica fruit through the combined action of supercritical extraction and acetic acid, so that the content of procyanidine is finally improved; the Nitraria sibirica extract prepared by the method has high content of effective active ingredients and good health care effect, and can be prepared into health care products with rich nutrition. Zhao Mingqin et al (CN 113040416A) disclose "a method for producing cigar tobacco extract". The invention takes tobacco production waste such as tobacco stems, leftovers or scraps as raw materials, adds water and enzyme to carry out enzymolysis, fermentation and drying in sequence, takes carbon dioxide as solvent, takes ethanol water solution with the volume concentration of 80-90% as entrainer to carry out supercritical extraction to obtain extract liquid, and repeatedly concentrates the extract liquid to paste by adopting a thin film evaporator after ultrafiltration. The invention effectively reserves the fragrance of the raw materials, the prepared extract has the effects of sufficient fragrance, palatable smoke, mellow taste and enhanced strength, and the extract can be added into the product again in a fragrance compensation mode to have remarkable effects of stabilizing the product quality and enhancing the product style characteristics, and simultaneously, the waste is recycled for the second time, so that the resource waste is avoided to a great extent, and the economic benefit is brought to enterprises. Luo Wei (CN 103710149A) discloses a tobacco flavor prepared from flos Chrysanthemi Indici extract and herba Taraxaci extract, and its preparation method and application. The wild chrysanthemum flower contains rich flavone, volatile oil, various glucosides, terpenes and other components, and has the effects of resisting bacteria, diminishing inflammation, reducing blood pressure, dispelling wind, clearing heat, reducing swelling, detoxifying and the like; dandelion is a common traditional Chinese medicine material and has the effects of resisting bacteria, promoting bile flow, promoting lactation and resisting tumors. The invention prepares the extract by vacuum reduced pressure distillation at a relatively low temperature, and the original aroma components of the wild chrysanthemum and the dandelion are reserved in the concentration process without damaging the pharmacological value of the traditional Chinese medicine. Zhang Chuanhua et al (CN 101095492A) disclose "red beet extract or extract powder and series products prepared therefrom". The invention firstly naturally dehydrates red beet with stem and leaf and fibrous root removed to 40-50%, then cuts or minces the red beet, squeezes the red beet to obtain juice, and sublimates and dehydrates the juice in low-temperature vacuum dehydration equipment. The extract can be used for preparing red beet juice, red beet acetic acid fermented beverage, red beet crystal, red beet ice cream, red beet milk tea, red beet ice black tea, red beet beef jerky, etc. The invention maintains the abundant nutrition of the red beet to the greatest extent and increases the variety of the product. Wang Na et al (CN 104974849A) discloses "a method for preparing a fermented beet extract for cigarettes". The invention firstly prepares beet juice and prepares saccharomyces cerevisiae liquid; inoculating the saccharomyces cerevisiae liquid into beet juice for fermentation; and then filtering, separating and decompressing and concentrating the obtained beet fermentation liquor to obtain the fermented beet extract for cigarettes. The fermented beet extract for cigarettes prepared by the invention has the faint scent of beet and pleasant sweet and mellow fragrance; the additive is added into cigarettes, so that the faint scent of the cigarettes can be increased, the smoke is soft and fine, the irritation of the cigarettes is reduced, and the residues are reduced, thereby improving the quality of beet extract and realizing the application of the beet extract in the cigarettes. The edible fungi contain rich nutrients, and after the hot processing of the fungus soup hotpot condiment, the nutrients cannot be completely extracted and utilized, and especially insoluble fibers still remain in a large amount. According to the invention, the fermentation type high-freshness extract is produced by the ultrasonic combined high-voltage electric pulse auxiliary enzymolysis of the edible fungus byproducts, the cell wall structure is destroyed, the dissolution of nutrient substances is promoted, then the edible fungus extract is prepared by inoculating and fermenting, and the reducing sugar produced after enzymolysis also provides a material foundation required by growth of the inoculated probiotics. The invention improves the extraction rate of nutrient substances in the edible fungi, reduces the resource waste in the processing process of the edible fungi, and the prepared edible fungi extract has higher delicious substance components, reduces the bitter taste of enzymolysis liquid through fermentation treatment, and has very important significance for improving the added value of the edible fungi and reducing the production cost of enterprises.
Pan Daxing et al disclose "a natural peptide-rich umami agent and a method for preparing the same" (CN 101904482A). The invention provides a natural peptide-rich flavor enhancer 'excellent flavor peptide' and a preparation method thereof, wherein the preparation method mainly comprises the following steps: pretreating raw materials; controllable enzymolysis: mixing the above slurry, adding water to adjust the concentration of the mixed slurry to 30-50wt%, adjusting the pH value to 6.0-8.0, and adding papain for hydrolysis; regulating pH value, heating, adding compound flavourzyme, hydrolyzing, controlling solid concentration to 10-15%, inactivating enzyme after enzymolysis is finished, and obtaining hydrolysate; centrifugal filtration; fermenting and removing fishy smell: sterilizing the enzymolysis liquid, cooling to room temperature, inoculating lactobacillus according to the weight of the enzymolysis liquid, and fermenting to obtain fermentation liquid without fishy and bitter taste; ultrafiltration: diluting the fermentation broth to have a solid concentration of 2-5%, and passing through an ultrafiltration membrane with a molecular weight cutoff of 6000Da to obtain a product rich in short peptides with a molecular weight below 6000 Da; concentrating; homogenizing under high pressure; and (5) spray drying. Xing Haipeng et al disclose "a method for enzymatic extraction of an edible fungus extract" (CN 101077173A). The preparation method comprises the following steps: mixing 24-34% of edible fungi with 65-75% of water according to weight percentage, pulping, and adding 0.05-0.2% of citric acid and 0.02-0.1% of VC; heating to 60-80 ℃, preserving heat and leaching for 30-90 min, cooling to 45-55 ℃, regulating the pH to 5.0-6.5 by 10% hydrochloric acid, adding 0.2-1.0% compound cellulase, and carrying out enzymolysis for 90-150 min at 45-55 ℃; then adding 0.2-1.0% of compound protease, and carrying out enzymolysis for 60-120 min at 45-55 ℃; then quickly heating to 90 ℃, and maintaining for 10min to inactivate enzyme; and finally, filter pressing and vacuum concentrating to obtain the edible fungus extract. Ji Chaofan et al disclose a "method for preparing a flavored edible fungus juice using a compound starter" (CN 107509901A). The invention provides a method for preparing flavored edible fungus juice by using a compound starter, which comprises the following specific steps: preparation of the compound starter: mixing the enzyme preparation with lactobacillus to obtain a compound starter; selecting high-quality edible fungus raw materials without decay and deterioration, crushing the raw materials by a crusher, adding water and soaking; inoculating a compound starter into the raw material soaking liquid for fermentation; centrifuging and filtering, and collecting supernatant to obtain flavored edible fungus juice. Mei Yueming (CN 102199647A) "a method for separating and extracting active peptide by using edible fungus by-product". The invention uses edible fungus byproducts such as flammulina velutipes, pleurotus eryngii, mushrooms and the like, and adopts the steps of adding alkaline protease, papain and trypsin for compound enzymolysis, inactivating enzyme, filtering and centrifuging, separating the obtained crude extract by a membrane, and finally preparing the edible extracted active peptide by vacuum concentration and spray drying. The method adopts the double-enzyme enzymolysis combined membrane separation technology to prepare the edible fungi active peptide, has mild reaction and simple process, and has rich peptide content. Mingjian et al discloses (CN 107279450A) "a method for producing protein powder products by using flammulina velutipes foot". The invention discloses a method for producing protein powder products by utilizing flammulina velutipes foot, which comprises the steps of carrying out enzymolysis on cellulase and papain, carrying out ultrafiltration and spray drying to obtain protein powder rich in various vitamins such as VB1, VB2, vc and the like and various mineral substances such as calcium, phosphorus, iron and the like, wherein the obtained protein powder is rich in nutrition, small in protein molecular weight, easy to be absorbed by human bodies, and excellent in oxidation resistance, and can be used for preparing functional foods. In addition, the invention extracts and processes the functional components in the needle mushroom processing byproducts, thereby further improving the additional value and the comprehensive utilization rate of the needle mushroom deep processing. The edible fungus byproducts used in the invention are waste residues in the preparation process of the fungus soup hotpot condiment, and in the process, the edible fungus undergoes hot leaching, and the heat extraction efficiency is relatively low, so that the value in the edible fungus is not utilized to the maximum. Sonication can create thermal, mechanical, and cavitation effects that can cause the material to undergo cycles of expansion and contraction to disrupt the cell walls of the solid matrix. In addition, the continuous operability of high voltage electric pulse and the non-thermal treatment mode without chemical participation can destroy the cell wall and change the permeability, so that the method is an ideal way for recovering bioactive substances from plant cells. The combined pretreatment of the ultrasonic and high-voltage electric pulse is more beneficial to the permeation and mass transfer of the solvent, thereby further improving the extraction rate of the nutrient substances in the edible fungus byproducts.
Disclosure of Invention
The invention aims to provide a method for producing fermented high-freshness extract by using edible fungus byproducts. The invention takes edible fungus processing byproducts as main raw materials, and obtains the edible fungus extract with specific flavor and function through pulping, ultrasonic combined high-voltage electric pulse auxiliary enzymolysis, enzyme deactivation, inoculation, fermentation, centrifugation, filtration and concentration.
The technical scheme of the invention is as follows:
a method for producing fermented high-freshness extract by using edible fungus byproducts mainly comprises the following steps:
(1) Pulping: according to parts by weight, each mushroom dreg is added with 15-20 parts of agaricus blazei, 5-10 parts of lentinus edodes, 5-10 parts of agrocybe cylindracea, 1-5 parts of artificial bolete and one or more than one compound mushroom dreg, and deionized water is added with 312-900 parts, and the mixture is mixed and pulped for 2 minutes to obtain edible mushroom pulp;
(2) Ultrasonic combined high-voltage electric pulse pretreatment: performing ultrasonic treatment on the edible fungus slurry, and then performing high-voltage electric pulse treatment;
(3) Enzymolysis: cellulase and pectase are mixed according to the proportion of 1:1, adding the edible fungi pulp in an adding amount of 0.2 to 0.8 percent, and carrying out enzymolysis on the edible fungi pulp for 1 to 6 hours under the conditions of 40 to 60 ℃ and pH of 4.0 to 5.5; then adjusting the pH value to 7.0-8.0, and mixing papain and alkaline protease according to the ratio of 1:1, adding the edible fungi pulp in an adding amount of 0.2 to 0.8 percent, and carrying out enzymolysis on the edible fungi pulp for 1 to 6 hours at the temperature of 55 to 65 ℃;
(4) Enzyme deactivation: carrying out enzyme deactivation treatment on the edible fungus slurry after enzymolysis;
(5) Inoculating and fermenting: cooling the enzyme-deactivated enzymolysis liquid to 42 ℃, then inoculating 0.1-0.5 w/w% of lactobacillus fermentation powder, and fermenting in a glass fermentation tank with pre-disinfection and sterilization for 8-12 h at the fermentation temperature of 30-37 ℃;
(6) Centrifuging and filtering: centrifuging the fermented product, filtering, and discarding residues;
(7) Concentrating: concentrating the fermentation broth to prepare edible fungus extract;
(8) And (3) preserving: canning, sealing, and cold preserving at 4deg.C.
Preferably, in the step (1), the ratio of the bacterial residues to the water is controlled to be 1: 12-20;
preferably, the ultrasonic power in the ultrasonic treatment in the step (2) is 300-1000W, and the treatment time is 10-60 min; the electric field strength in the high-voltage electric pulse treatment is 10-50 kv/cm, the pulse number is 4-12, and the treatment time is 10-60 min.
Preferably, the cellulase enzyme activity in the step (3) is 15000U/g; the pectase activity is 10000U/mL; papain has an enzyme activity of 10000U/g; the enzyme activity of the alkaline protease is 10000U/g.
Preferably, the treatment condition in the step (4) is 80-100 ℃ for inactivating enzyme for 10-20 min.
Preferably, the lactic acid bacteria fermented powder inoculated in the step (5) contains five probiotic bacterial strains, which are lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei.
Preferably, the centrifugation condition in the step (6) is 4℃and the centrifugation is performed for 10 to 20 minutes at 5000 to 9000 r/min.
Preferably, in the step (7), the water content is 15 to 20% by rotary evaporation concentration to obtain the edible fungus extract.
Preferably, the edible fungus residues are waste residues in the preparation process of the fungus soup hotpot condiment.
The invention has the beneficial effects that:
1. according to the invention, the edible fungus byproducts are used as raw materials to develop and prepare the edible fungus extract with specific flavor and function, so that the added value of the edible fungus is improved, the utilization rate of the edible fungus is improved, and the resource waste in the production of enterprises is reduced.
2. According to the invention, the ultrasonic wave is combined with the high-voltage pulse to perform pretreatment, so that the tissue structure of the edible fungi is damaged, and the solvent and the enzyme can enter the tissue more easily, thereby improving the extraction rate of residual nutrient substances in the byproducts of the edible fungi.
3. The invention carries out cellulase and pectase enzyme activity on edible fungus residues; papain and alkaline protease are subjected to enzymolysis step by step, and ultrasonic and high-voltage pulse are combined to perform pretreatment to assist enzymolysis, so that the cell walls of the edible fungi can be rapidly degraded and broken, and the release of functional components and flavor substances in the edible fungi is facilitated. Meanwhile, glucose can be generated after enzymolysis of cellulose, the content of reducing sugar in enzymolysis liquid is improved, a nutrient basis can be provided for the subsequent fermentation of probiotics, and the residual protein in the edible fungus byproducts can generate short-chain peptide and free amino acid after enzymolysis, and the amino acid and oligopeptide with small molecular weight can be directly contacted with taste bud cells due to strong taste ability and low taste threshold value, so that the taste such as sour, sweet, bitter, salty, fresh and the like can be generated, and specific flavor, taste and texture can be provided.
4. The edible fungus extract prepared by the invention is light yellow brown, has good color and flavor, has higher delicate flavor substance components and reduces the bitter taste.
5. The method has the advantages of simple process flow, easy operation, simple equipment and low energy consumption, and can be used for mass production of enterprises.
Drawings
Fig. 1-3 are analysis and comparison diagrams of the response value of the electronic tongue to the edible fungus extract taste.
Detailed Description
The present invention will be described in further detail with reference to the following examples in order to make the objects, technical solutions and advantages of the present invention more apparent. It should be understood that the specific embodiments described herein are for purposes of illustration only and are not intended to limit the scope of the invention.
The technical scheme of the present invention will be further described with reference to comparative examples and specific examples.
Example 1: method for producing fermented high-freshness extract by using edible fungus byproducts
A method for producing fermented high-freshness extract by using edible fungus byproducts mainly comprises the following steps:
(1) Pulping: the preparation method comprises the steps of adding 20 parts of agaricus blazei murill and 350 parts of deionized water into each part of the agaricus blazei murill, and mixing to prepare slurry;
(2) Ultrasonic combined high-voltage electric pulse pretreatment: the ultrasonic power is 900W, and the treatment time is 10min; the electric field intensity is 30kv/cm, the pulse number is 8, and the treatment time is 20min;
(3) Enzymolysis: adding cellulase and pectase in a total adding amount of 0.3% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 5.0, the temperature is 55 ℃, and the enzymolysis time is 3 hours; then adding papain and alkaline protease in a total adding amount of 0.3% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 7.0, the temperature is 55 ℃, and the enzymolysis time is 3 hours;
(4) Enzyme deactivation: carrying out enzyme deactivation treatment on the product after enzymolysis for 10min at 100 ℃;
(5) Fermentation: and cooling the enzyme-deactivated enzymolysis liquid to 42 ℃, then inoculating 0.1% (w/w) of composite fermentation powder, and fermenting in a glass fermentation tank with pre-disinfection and sterilization for 12 hours.
(6) Centrifuging and filtering: centrifuging the enzymolysis solution at 4deg.C for 10min at 5000r/min, and filtering to remove residue;
(7) Concentrating: concentrating by rotary evaporation to water content of 15% to obtain edible fungus extract;
(8) And (3) preserving: canning, sealing, and cold preserving at 4deg.C.
The obtained edible fungus extract was pale brown yellow, and its sensory and main nutritional indexes were evaluated (table 1). The fresh flavor is stronger after the ultrasonic and high-voltage pulse enzymolysis and fermentation, the antioxidant activity is improved, and the taste is pure. In addition, the step-by-step enzymolysis is more beneficial to the extraction of the delicious substances, and the first-step enzymolysis cellulase and pectase destroy the tissue structure of the edible fungi, so that papain and alkaline protease in the second-step enzymolysis are promoted to enter the interior of the edible fungi, and further, protein is degraded to generate short peptides and amino acids with delicious taste.
TABLE 1 main indexes of extract prepared by ultrasound-piezoelectric pulse-assisted enzymolysis
Example 2: method for producing fermented high-freshness extract by using edible fungus byproducts
A method for producing fermented high-freshness extract by using edible fungus byproducts mainly comprises the following steps:
(1) Pulping: the preparation method comprises the steps of adding 20 parts of agaricus blazei, 10 parts of lentinus edodes, 5 parts of artificial bolete, 470 parts of deionized water, and mixing to prepare slurry;
(2) Ultrasonic combined high-voltage electric pulse pretreatment: the ultrasonic power is 700W, and the treatment time is 15min; the electric field intensity is 30kv/cm, the pulse number is 10, and the treatment time is 15min;
(3) Enzymolysis: adding cellulase and pectase in a total adding amount of 0.4% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 5.0, the temperature is 55 ℃, and the enzymolysis time is 4 hours; then adding papain and alkaline protease in a total adding amount of 0.4% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 7.5, the temperature is 60 ℃, and the enzymolysis time is 4 hours;
(4) Enzyme deactivation: carrying out enzyme deactivation treatment on the product after enzymolysis for 10min at 100 ℃;
(5) Fermentation: cooling the enzyme-deactivated enzymolysis liquid to 42 ℃, then inoculating 0.2% (w/w) of composite fermentation powder, and fermenting in a glass fermentation tank with pre-disinfection and sterilization for 10h;
(6) Centrifuging and filtering: centrifuging the enzymolysis solution at 4deg.C for 10min at 5000r/min, and filtering to remove residue;
(7) Concentrating: concentrating by rotary evaporation to water content of 15% to obtain edible fungus extract;
(8) And (3) preserving: canning, sealing, and cold preserving at 4deg.C.
The obtained edible fungus extract was pale brown yellow, and its sensory and main nutritional indexes were evaluated (table 2). The fresh flavor is stronger after the ultrasonic and high-voltage pulse enzymolysis and fermentation, the antioxidant activity is improved, and the taste is pure. In addition, the step-by-step enzymolysis is more beneficial to the extraction of the delicious substances, and the first-step enzymolysis cellulase and pectase destroy the tissue structure of the edible fungi, so that papain and alkaline protease in the second-step enzymolysis are promoted to enter the interior of the edible fungi, and further, protein is degraded to generate short peptides and amino acids with delicious taste.
TABLE 2 main indexes of extract prepared by ultrasound-piezoelectric pulse-assisted enzymolysis
Example 3: method for producing fermented high-freshness extract by using edible fungus byproducts
A method for producing fermented high-freshness extract by using edible fungus byproducts mainly comprises the following steps:
(1) Pulping: the preparation method comprises the steps of adding 17 parts of agaricus blazei, 9 parts of lentinus edodes, 8 parts of agrocybe cylindracea, 3 parts of artificial bolete and 500 parts of deionized water into the mixture, and mixing the mixture to prepare slurry;
(2) Ultrasonic combined high-voltage electric pulse pretreatment: the ultrasonic power is 500W, and the treatment time is 20min; the electric field intensity is 30kv/cm, the pulse number is 14, and the treatment time is 10min;
(3) Enzymolysis: adding cellulase and pectase in a total adding amount of 0.5% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 5.0, the temperature is 55 ℃, and the enzymolysis time is 5h; then adding papain and alkaline protease in a total adding amount of 0.5% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 8.0, the temperature is 60 ℃, and the enzymolysis time is 5 hours;
(4) Enzyme deactivation: carrying out enzyme deactivation treatment on the product after enzymolysis for 10min at 100 ℃;
(5) Fermentation: cooling the enzyme-deactivated enzymolysis liquid to 42 ℃, then inoculating 0.3% (w/w) of composite fermentation powder, and fermenting in a glass fermentation tank with pre-disinfection and sterilization for 8 hours;
(6) Centrifuging and filtering: centrifuging the enzymolysis solution at 4deg.C for 10min at 5000r/min, and filtering to remove residue;
(7) Concentrating: concentrating by rotary evaporation to water content of 15% to obtain edible fungus extract;
(8) And (3) preserving: canning, sealing, and cold preserving at 4deg.C.
The obtained edible fungus extract was pale brown yellow, and its sensory and main nutritional indexes were evaluated (table 3). The fresh flavor is stronger after the ultrasonic and high-voltage pulse enzymolysis and fermentation, the antioxidant activity is improved, and the taste is pure. In addition, the step-by-step enzymolysis is more beneficial to the extraction of the delicious substances, and the first-step enzymolysis cellulase and pectase destroy the tissue structure of the edible fungi, so that papain and alkaline protease in the second-step enzymolysis are promoted to enter the interior of the edible fungi, and further, protein is degraded to generate short peptides and amino acids with delicious taste.
TABLE 3 main indexes of extract prepared by ultrasound combined with high-voltage electric pulse auxiliary enzymolysis
Example 4: method for producing fermented extract by using edible fungus byproducts
The method for producing fermented extract by using edible fungus byproducts mainly comprises the following steps (which are different from example 3 in that the fermentation process is not subjected to high-voltage electric pulse pretreatment):
(1) Pulping: the preparation method comprises the steps of adding 17 parts of agaricus blazei, 9 parts of lentinus edodes, 8 parts of agrocybe cylindracea, 3 parts of artificial bolete and 500 parts of deionized water into the mixture, and mixing the mixture to prepare slurry;
(2) Ultrasonic pretreatment: the ultrasonic power is 500W, and the treatment time is 20min;
(3) Enzymolysis: adding cellulase and pectase in a total adding amount of 0.5% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 5.0, the temperature is 55 ℃, and the enzymolysis time is 5h; then adding papain and alkaline protease in a total adding amount of 0.5% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 8.0, the temperature is 60 ℃, and the enzymolysis time is 5 hours;
(4) Enzyme deactivation: carrying out enzyme deactivation treatment on the product after enzymolysis for 10min at 100 ℃;
(5) Fermentation: cooling the enzyme-deactivated enzymolysis liquid to 42 ℃, then inoculating 0.3% (w/w) of composite fermentation powder, and fermenting in a glass fermentation tank with pre-disinfection and sterilization for 8 hours;
(6) Centrifuging and filtering: centrifuging the enzymolysis solution at 4deg.C for 10min at 5000r/min, and filtering to remove residue;
(7) Concentrating: concentrating by rotary evaporation to water content of 15% to obtain edible fungus extract;
(8) And (3) preserving: canning, sealing, and cold preserving at 4deg.C.
The obtained edible fungus extract was pale brown yellow, and its sensory and main nutritional indexes were evaluated (table 4). After ultrasonic-assisted enzymolysis, the fermented product has strong fresh flavor, improved antioxidant activity and pure taste. Compared with the ultrasonic combined high-voltage electric pulse auxiliary enzymolysis, the total quality of the product is slightly reduced.
TABLE 4 main indexes of extract prepared after ultrasonic-assisted enzymolysis
Example 5: a method for producing fermented extract from edible fungus by-product is provided.
The method for producing fermented extract by using edible fungus byproducts mainly comprises the following steps (differing from example 3 in that ultrasonic pretreatment is not performed):
(1) Pulping: the preparation method comprises the steps of adding 17 parts of agaricus blazei, 9 parts of lentinus edodes, 8 parts of agrocybe cylindracea, 3 parts of artificial bolete and 500 parts of deionized water into the mixture, and mixing the mixture to prepare slurry;
(2) High-voltage electric pulse pretreatment: the electric field strength was 30kv/cm, the number of pulses was 14, and the treatment time was 10min.
(3) Enzymolysis: adding cellulase and pectase in a total adding amount of 0.5% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 5.0, the temperature is 55 ℃, and the enzymolysis time is 5h; then adding papain and alkaline protease in a total adding amount of 0.5% (w/w%) (adding in a ratio of 1:1), wherein the enzymolysis pH is 8.0, the temperature is 60 ℃, and the enzymolysis time is 5 hours;
(4) Enzyme deactivation: carrying out enzyme deactivation treatment on the product after enzymolysis for 10min at 100 ℃;
(5) Fermentation: cooling the enzyme-deactivated enzymolysis liquid to 42 ℃, then inoculating 0.3% (w/w) of composite fermentation powder, and fermenting in a glass fermentation tank with pre-disinfection and sterilization for 8 hours;
(6) Centrifuging and filtering: centrifuging the enzymolysis solution at 4deg.C for 10min at 5000r/min, and filtering to remove residue;
(7) Concentrating: concentrating by rotary evaporation to water content of 15% to obtain edible fungus extract;
(8) And (3) preserving: canning, sealing, and cold preserving at 4deg.C.
The obtained edible fungus extract was pale brown yellow, and its sensory and main nutritional indexes were evaluated (table 5). The enzymolysis is assisted by high-voltage electric pulse, the fresh flavor of the enzymolysis liquid is stronger after fermentation, the antioxidant activity is improved, and the taste is pure. Compared with the ultrasonic combined high-voltage electric pulse auxiliary enzymolysis, the total quality of the product is obviously reduced.
Overall, the experimental results showed that: from the main sensory index and nutrition index of the extract, the ultrasonic combined high-voltage electric pulse auxiliary enzymolysis effect is equal to the ultrasonic auxiliary enzymolysis effect.
TABLE 5 main indexes of extract prepared after high-voltage pulse-assisted enzymolysis
Comparative example 1:
comparative example 1 differs from example 1 in that no ultrasound combined high voltage pulse pretreatment (control) was performed and the other treatment conditions were identical. In contrast, the edible fungus extract prepared in example 1 is rich in components beneficial to human body such as reducing sugar, alpha-amino acid nitrogen, mineral substances and the like, and has improved antioxidant activity, wherein the reducing sugar content is improved by 7.83 times, and the alpha-amino acid nitrogen content is improved by 4.05 times. The flavor substance components in the extract prepared by ultrasonic combined high-voltage electric pulse pretreatment are obviously higher than those of a control group, and the characteristic component analysis and comparison are shown in the following table (table 6). In addition, the edible fungus extract prepared in comparative example 1 has a bitter taste and a low umami taste, and has a sour taste and a salty taste lower than those of example 1, compared with example 1, and the comparative diagram is shown in the attached drawing (fig. 1). At the same time, table 6 also intuitively reflects that the total amount of bitter amino acids in the finished product of comparative example 1 is higher than that of example 1, while the total amount of umami amino acids is lower than that of example 1.
Table 6 comparative analysis of characteristic taste components in edible fungus extract prepared by ultrasound-piezoelectric pulse assisted enzymolysis
Comparative example 2:
comparative example 2 differs from example 2 in that no ultrasound combined high voltage pulse pretreatment (control) was performed and the other treatment conditions were identical. In contrast, the edible fungus extract prepared in example 2 is rich in components beneficial to human body such as reducing sugar, alpha-amino acid nitrogen, mineral substances and the like, and has improved antioxidant activity, wherein the reducing sugar content is improved by 6.97 times, and the alpha-amino acid nitrogen content is improved by 4.48 times. The flavor substance components in the extract prepared by ultrasonic combined high-voltage electric pulse pretreatment are obviously higher than those of a control group, and the characteristic component analysis and comparison are shown in the following table (table 7). The edible fungus extract prepared in comparative example 2 has significantly higher bitterness than that of example 2, and table 7 also shows that comparative example 2 has a higher content of bitter amino acids due to cleavage of peptides (especially oligopeptides) containing these free amino acids, as compared to example 2. In addition, the edible fungus extract prepared in comparative example 2 has lower delicate flavor, sour flavor and salty taste than those of example 2, and the comparative diagram is shown in the attached drawing (figure 2).
TABLE 7 comparative analysis of characteristic flavor components in edible fungus extract prepared by ultrasound-piezoelectric pulse assisted enzymolysis
Comparative example 3:
comparative example 3 differs from example 3 in that no pretreatment (control) was performed by ultrasound in combination with high voltage electrical pulses, all other treatment conditions being identical. In contrast, the edible fungus extract prepared in example 3 is rich in components beneficial to human body such as reducing sugar, alpha-amino acid nitrogen, mineral substances and the like, and has improved antioxidant activity, wherein the reducing sugar content is improved by 7.96 times, and the alpha-amino acid nitrogen content is improved by 5.26 times. In addition, the flavor substance components in the extract prepared by ultrasonic combined high-voltage electric pulse pretreatment are obviously higher than those in the control group, and the characteristic component analysis and comparison are shown in the following table (table 8). Compared with example 3, the edible fungus extract prepared in comparative example 3 has a lower umami taste, sour taste and salty taste than those of example 3, and the finished product in example 3 has a higher umami taste because more umami amino acids and umami nucleotides are generated in the enzymolysis process. In addition, the bitter taste of the edible fungus extract prepared in the comparative example 3 is significantly higher than that of the edible fungus extract prepared in the example 3, and table 8 also reflects that the bitter amino acid content in the comparative example 3 is higher because papain and alkaline protease are cracked in the process of decomposing protein, and the comparative diagram is shown in the attached drawing (figure 3).
Table 8 comparative analysis of characteristic taste components in edible fungus extract prepared by ultrasound-piezoelectric pulse assisted enzymolysis
Comparative example 4:
comparative example 4 differs from example 1 in that no stepwise enzyme was performed, all enzymes were added simultaneously, the conditions of the enzyme were identical to those of the first stage of example 1 (control), and the other treatment conditions were identical. In contrast, the edible fungus extract prepared in the example 1 has rich mushroom flavor, no foreign flavor, stronger delicate flavor and pure taste; the edible fungus extract prepared in comparative example 4 has light mushroom flavor, almost no delicate flavor and slightly bitter taste. The characteristic composition analysis is compared with the following table (table 9).
Table 9 comparative analysis of characteristic taste components in edible fungus extract prepared by ultrasound-piezoelectric pulse assisted enzymolysis
Comparative example 5:
comparative example 5 differs from example 2 in that no stepwise enzyme was performed, all enzymes were added simultaneously, and the conditions for the enzyme were identical to those of the first stage of example 2 (control), and the other treatment conditions were identical. In contrast, the edible fungus extract prepared in the example 1 has rich mushroom flavor, no foreign flavor, stronger delicate flavor and pure taste; the edible fungus extract prepared in comparative example 5 has lighter flavor, lighter delicate flavor and poorer mouthfeel. The characteristic composition analysis is compared with the following table (table 10).
Table 10 comparative analysis of characteristic taste components in edible fungus extract prepared by ultrasound-piezoelectric pulse assisted enzymolysis
Comparative example 6:
comparative example 6 differs from example 3 in that no stepwise enzyme was performed, all enzymes were added simultaneously, the conditions of the enzyme were identical to those of the first stage of example 3 (control), and the other treatment conditions were identical. In contrast, the edible fungus extract prepared in the example 1 has rich mushroom flavor, no foreign flavor, stronger delicate flavor and pure taste; the edible fungus extract prepared in comparative example 6 has lighter flavor and lighter delicate flavor. The characteristic composition analysis is compared with the following table (table 11).
Table 11 comparative analysis of characteristic taste components in edible fungus extract prepared by ultrasound-piezoelectric pulse assisted enzymolysis
/>
Claims (2)
1. A method for producing fermented high-freshness extract by using edible fungus byproducts is characterized by comprising the following main steps:
(1) Pulping: according to parts by weight, 15-20 parts of agaricus blazei murill, 5-10 parts of lentinus edodes, 5-10 parts of agrocybe cylindracea, 1-5 parts of artificial bolete, 312-900 parts of deionized water and mixing and pulping for 2min to obtain edible fungus slurry; controlling the ratio of the fungus dreg to the water to be 1: 12-20;
(2) Ultrasonic combined high-voltage electric pulse pretreatment: performing ultrasonic treatment on the edible fungus slurry, and then performing high-voltage electric pulse treatment; the ultrasonic power in the ultrasonic treatment is 300-1000W, and the treatment time is 10-60 min; the electric field strength in the high-voltage electric pulse treatment is 10-50 kv/cm, the pulse number is 4-12, and the treatment time is 10-60 min;
(3) Enzymolysis: cellulase and pectase are mixed according to the proportion of 1:1, adding the edible fungi pulp in an adding total amount of 0.2-0.8 w/w percent, and carrying out enzymolysis on the edible fungi pulp at a temperature of 40-60 ℃ and a pH value of 4.0-5.5 for 1-6 h; then adjusting the pH value to 7.0-8.0, and mixing papain and alkaline protease according to the ratio of 1:1, adding the edible fungi pulp in an adding total amount of 0.2-0.8 w/w percent, and carrying out enzymolysis on the edible fungi pulp at a temperature of 55-65 ℃ for 1-6 h; the enzyme activity of the cellulase is 15000U/g; the pectase activity is 10000U/mL; papain has an enzyme activity of 10000U/g; the enzyme activity of the alkaline protease is 10000U/g;
(4) Enzyme deactivation: inactivating enzyme of the edible fungus slurry after enzymolysis for 10-20 min at 80-100 ℃;
(5) Inoculating and fermenting: cooling the enzyme-inactivated edible fungus slurry enzymatic hydrolysate to 42 ℃, inoculating 0.1-0.5 w/w% of lactobacillus fermentation powder, and fermenting 8-12 h in a glass fermentation tank with pre-disinfection and sterilization at the fermentation temperature of 30-37 ℃; the lactobacillus fermentation powder contains five probiotic strains, which are lactobacillus bulgaricus, streptococcus thermophilus, lactobacillus acidophilus, lactobacillus plantarum and lactobacillus casei;
(6) Centrifuging and filtering: centrifuging the fermented product, filtering, and discarding residues; the centrifugation condition is 4 ℃, 5000-9000 r/min, and the centrifugation is 10-20 min;
(7) Concentrating: concentrating the fermentation liquor by rotary evaporation to ensure that the water content of the fermentation liquor is 15-20% to obtain edible fungus extract;
(8) And (3) preserving: canning, sealing, and cold preserving at 4deg.C.
2. The method for producing fermented high-freshness extract from edible fungus byproducts according to claim 1, wherein the edible fungus residues are waste residues in the preparation process of fungus soup hotpot condiment.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210966765.5A CN115474682B (en) | 2022-08-12 | 2022-08-12 | Method for producing fermented high-freshness extract by using edible fungus byproducts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210966765.5A CN115474682B (en) | 2022-08-12 | 2022-08-12 | Method for producing fermented high-freshness extract by using edible fungus byproducts |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115474682A CN115474682A (en) | 2022-12-16 |
| CN115474682B true CN115474682B (en) | 2023-11-10 |
Family
ID=84423012
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210966765.5A Active CN115474682B (en) | 2022-08-12 | 2022-08-12 | Method for producing fermented high-freshness extract by using edible fungus byproducts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115474682B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734688A (en) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | Edible mushroom favor sauce and making method thereof |
| CN108371316A (en) * | 2018-01-24 | 2018-08-07 | 中国农业科学院农产品加工研究所 | The preparation method of edible mushroom nanometer toppings |
| CN109430791A (en) * | 2018-11-02 | 2019-03-08 | 浙江科技学院 | A kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom |
| CN110236144A (en) * | 2019-06-27 | 2019-09-17 | 江苏大学 | A kind of nutrition Corbicula fluminea juice and preparation method thereof |
-
2022
- 2022-08-12 CN CN202210966765.5A patent/CN115474682B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734688A (en) * | 2014-01-08 | 2014-04-23 | 天津市林业果树研究所 | Edible mushroom favor sauce and making method thereof |
| CN108371316A (en) * | 2018-01-24 | 2018-08-07 | 中国农业科学院农产品加工研究所 | The preparation method of edible mushroom nanometer toppings |
| CN109430791A (en) * | 2018-11-02 | 2019-03-08 | 浙江科技学院 | A kind of preparation method of the delicate flavour flavouring based on elegant precious mushroom |
| CN110236144A (en) * | 2019-06-27 | 2019-09-17 | 江苏大学 | A kind of nutrition Corbicula fluminea juice and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘铮.高压脉冲电场及超声场提取啤酒废酵母中蛋白质与核酸.《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》.2009,(第第4期期),第B027-274页. * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115474682A (en) | 2022-12-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102864103B (en) | Composite fermentation spice including tobacco leaf, trigonella foenum-graecum L., capsicum annuum and solanum lycopersicum and application thereof to recombinant tobacco leaf | |
| CN1203175C (en) | Composite enzyme for hydrolyzing plant protein and its preparing process | |
| CN116064685B (en) | Preparation process and application of eurotium cristatum fermented edible traditional Chinese medicine | |
| CN114946996B (en) | Citric acid mycelium residue liquid peptide feed and preparation method thereof | |
| CN104757682A (en) | Method for preparing clear ginkgo fruit juice lactic acid beverage by using lactic acid bacteria | |
| CN107410799B (en) | Preparation method of multi-strain composite fermented persimmon beverage | |
| KR102185001B1 (en) | Method of manufacturing semi-dried squid and semi-dried squid produced thereby | |
| CN113317374A (en) | Preparation method of fermented beverage | |
| CN101434982A (en) | Method for preparing vegetable seed active peptide by microbial solid state fermentation | |
| CN115474682B (en) | Method for producing fermented high-freshness extract by using edible fungus byproducts | |
| CN103614301B (en) | Produce the aspergillus niger of lytic enzyme and the application in preparation mushroom zymolyte thereof | |
| CN114045193B (en) | Preparation method of combined production biochar of high-calcium sea-red fruit beverage | |
| CN115530307A (en) | Noni whole fruit fermented fruit juice, noni fermented fruit residue powder and preparation methods thereof | |
| KR102510719B1 (en) | Manufacturing method for seasoning sauce for ribs using sarcodon aspratus and seasoning sauce for ribs manufactured by the same | |
| CN112694955B (en) | Preparation method of Mao grape fruit wine | |
| KR102147881B1 (en) | Manufacturing method of functional ginseng soy sauce fused with zinc and selenium | |
| CN113040376A (en) | Burdock salad capable of efficiently utilizing synanthrin from burdock root bark and preparation method of burdock salad | |
| CN113331331A (en) | Preparation method of probiotic fermented beverage | |
| CN113575722A (en) | Probiotic tea enzyme product rich in active enzyme and preparation method thereof | |
| CN113287699A (en) | Elaeagnus angustifolia enzyme and preparation process thereof | |
| CN105925416A (en) | Production method of cynarrhodion health wine | |
| CN113940421A (en) | Method for preparing solid ginseng ferment by variable light, variable temperature, variable pressure and pulsation | |
| KR102482094B1 (en) | Manufacturing method of processed peach food with improved sugar content and texture, and processed peach food manufactured by the same | |
| CN116076706B (en) | Noni enzyme and preparation method thereof | |
| KR102382629B1 (en) | Method of manufacturing jam using green tangerine and green tangerine jam prepared thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |