CN116478310A - Method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater - Google Patents
Method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater Download PDFInfo
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- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 104
- 235000001715 Lentinula edodes Nutrition 0.000 title claims abstract description 98
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Classifications
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0003—General processes for their isolation or fractionation, e.g. purification or extraction from biomass
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- C—CHEMISTRY; METALLURGY
- C08—ORGANIC MACROMOLECULAR COMPOUNDS; THEIR PREPARATION OR CHEMICAL WORKING-UP; COMPOSITIONS BASED THEREON
- C08B—POLYSACCHARIDES; DERIVATIVES THEREOF
- C08B37/00—Preparation of polysaccharides not provided for in groups C08B1/00 - C08B35/00; Derivatives thereof
- C08B37/0006—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid
- C08B37/0024—Homoglycans, i.e. polysaccharides having a main chain consisting of one single sugar, e.g. colominic acid beta-D-Glucans; (beta-1,3)-D-Glucans, e.g. paramylon, coriolan, sclerotan, pachyman, callose, scleroglucan, schizophyllan, laminaran, lentinan or curdlan; (beta-1,6)-D-Glucans, e.g. pustulan; (beta-1,4)-D-Glucans; (beta-1,3)(beta-1,4)-D-Glucans, e.g. lichenan; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Materials Engineering (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Medicinal Chemistry (AREA)
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- Nutrition Science (AREA)
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Abstract
The invention discloses a method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater, which comprises the steps of carrying out enzymolysis, ultrafiltration and alcohol precipitation on the pretreated lentinus edodes industrial wastewater, concentrating a precipitate collected after alcohol precipitation, obtaining paste, namely lentinan, carrying out heat sterilization and concentration on a supernatant collected after alcohol precipitation, and then adding salt and uniformly mixing to obtain the lentinus edodes flavor paste. The method provided by the invention is simple, convenient and feasible, is convenient for large-scale production, not only effectively utilizes mushroom resources to produce high added value products, but also can lighten the pressure brought to the environment by sewage discharge, and has great significance.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater.
Background
The lentinus edodes has rich nutritive value and unique flavor characteristics. The lentinus edodes has unique flavor and taste due to the fact that the lentinus edodes contains some non-volatile flavor substances such as flavor amino acids, flavor nucleotides, soluble sugar, organic acids and the like, and is rich in volatile compounds, sulfur-containing compounds and the like. The fresh Lentinus Edodes has rich amino acid content, such as glutamic acid content up to 0.55%, aspartic acid content 0.21%, alanine content 0.17%, etc., and high guanylic acid content, and has special meat flavor.
Lentinan is considered as a broad-spectrum nonspecific immunostimulant capable of enhancing cellular and humoral immunity functions of the human and animal body. One of basidiomycetes and rare edible and medicinal fungi in Pleurotaceae contains various effective components, especially lentinan with antiviral, antitumor, immunity regulating and interferon formation stimulating effects.
At present, the lentinan mainly takes fresh lentinus edodes, dry lentinus edodes and lentinus edodes mycelium as raw materials, wherein the content of the lentinan in the dry lentinus edodes is about 7%, the raw material utilization rate is low, and the fresh flavor substances are not effectively utilized, so that the resource waste is caused.
Due to the special nutrition and health care functions of the lentinus edodes, in recent years, the requirements for the lentinus edodes at home and abroad are in a remarkable rising trend; lentinus edodes has become the most rapidly growing mushroom in the world. In the processing process of canned lentinus edodes, a large amount of waste water is generated due to blanching lentinus edodes, taking a canned lentinus edodes food processing line as an example, 5 tons to 10 tons of fresh lentinus edodes can be processed every working day, and more than 10 tons of blanching waste water can be generated; processing products such as mushroom sauce by taking dry mushrooms as raw materials, and taking a medium-scale processing line as an example, treating 10 tons of dry mushrooms or dry mushroom stems daily to generate more than 10 tons to 20 tons of soaking wastewater; the content of soluble solids in the wastewater is 3.5% -9.5%, the content of lentinan is about 0.1% -0.3%, the content of protein is about 1% -1.5%, and the content of amino acid nitrogen is 0.1% -0.15%, and the wastewater is generally directly discharged to a sewage treatment place and is discharged after being treated to be qualified. The treated water is rich in nutrition, is extremely easy to be smelly and bad, and brings pressure to the environment and wastewater treatment. Therefore, a method capable of effectively utilizing mushroom waste water and reducing environmental pollution is desired.
In view of this, the present invention has been made.
Disclosure of Invention
The invention aims to provide a method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater, which can effectively utilize lentinus edodes resources, avoid waste and improve the added value of lentinus edodes.
The invention is realized in the following way:
in a first aspect, the present invention provides a method for producing lentinan, lentinus edodes flavor paste by using lentinus edodes industrial wastewater, the method comprising: and (3) carrying out enzymolysis, ultrafiltration and alcohol precipitation on the pretreated mushroom industrial wastewater, concentrating the precipitate collected after alcohol precipitation to obtain paste, namely lentinan, carrying out heat sterilization and concentration on the supernatant collected after alcohol precipitation, and then adding salt and uniformly mixing to obtain the mushroom flavor paste.
In alternative embodiments, the complex enzymes employed for enzymatic hydrolysis include exonucleases, endoproteases, and nucleases.
In alternative embodiments, the proteolytic enzyme comprises a flavourzyme.
In alternative embodiments, the endoprotease comprises an alkaline protease and a papain.
In an alternative embodiment, the mass ratio of the exonuclease, the endoprotease and the nuclease in the complex enzyme is 20-50:10-5:1-2.
In an alternative embodiment, the addition amount of the compound enzyme is 0.03-0.1% of the mass of the material during enzymolysis.
In an alternative embodiment, the conditions for enzymolysis are: the enzymolysis temperature is 45-60 ℃ and the enzymolysis time is 30-120min.
In an alternative embodiment, ultrafiltration is performed with an ultrafiltration membrane having a retention of 5K to 10K.
In an alternative embodiment, the alcohol precipitation comprises adding 95% ethanol to the small molecule filtrate collected after ultrafiltration until the ethanol concentration is diluted to 70-75%.
In an alternative embodiment, the time of the alcohol precipitation is 4-8 hours.
In an alternative embodiment, concentrating the supernatant collected after the alcohol precipitation includes evaporating the ethanol from the supernatant to obtain a pasty material.
In an alternative embodiment, the paste-like material has a specific gravity of 1.31 to 1.33.
In an alternative embodiment, the salt in the lentinus edodes flavor paste is added in an amount of 8-12% of the mass of the paste material.
In an alternative embodiment, concentrating the precipitate collected after the alcohol precipitation includes repeatedly washing the precipitate with absolute ethanol.
In an alternative embodiment, the washing comprises adding absolute ethanol to the precipitate until the ethanol concentration is diluted to 70-75%, and obtaining a precipitate paste after precipitation.
In an alternative embodiment, the number of washes is 4-6.
In an alternative embodiment, the absolute ethanol is the absolute ethanol evaporated from the supernatant collected after the ethanol precipitation.
In an alternative embodiment, the pretreatment comprises a multistage filtration and reverse osmosis water removal treatment in sequence; the multi-stage filtration is to sequentially pass the mushroom industrial wastewater through a screen with the mesh number changed from small to large;
in an alternative embodiment, the mesh size of the screen is 60-280 mesh.
In an alternative embodiment, the reverse osmosis water removal treatment has a water removal rate of 50 to 60%.
In alternative embodiments, the lentinus edodes industrial wastewater includes lentinus edodes soaking water and lentinus edodes blanching water.
In an alternative embodiment, the total colony count in the lentinus edodes industrial wastewater is not higher than 100000CFU/ml, the content of soluble solids is 3.5% -9.5%, the content of lentinan is 0.1% -0.3%, and the content of amino acid nitrogen is 0.1% -0.15%.
In an alternative embodiment, the pretreatment further comprises heat sterilizing the Lentinus edodes steepwater prior to the multi-stage filtration.
In a second aspect, the invention provides the application of lentinan obtained by the method in preparation of functional foods and medicines, wherein the content of the lentinan is 8% -12%.
In a third aspect, the invention provides the application of the lentinus edodes flavor paste obtained by the method in the field of food ingredients.
The application comprises adding Lentinus Edodes flavor paste into stuffing of dumpling, steamed stuffed bun and wonton to provide fresh, mellow and thick flavor.
The lentinus edodes flavor paste contains 2.2% -3.0% of amino acid nitrogen, 10.6% -20% of glutamic acid and 0.05% -0.1% of guanylic acid.
In an alternative embodiment, the lentinula edodes flavor paste is added to the food in an amount of 1-5% of the mass of the food material.
The invention has the following beneficial effects:
the lentinan and lentinus edodes flavor paste can be obtained by taking lentinus edodes treatment wastewater as a raw material and performing impurity removal, water removal, enzymolysis, ultrafiltration, alcohol precipitation and concentration. The method is simple, convenient and feasible, is convenient for large-scale production, not only effectively utilizes mushroom resources to produce high added value products, but also can lighten the pressure brought by sewage discharge to the environment, and has great significance.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention more clear, the technical solutions of the embodiments of the present invention will be clearly and completely described below. The specific conditions are not noted in the examples and are carried out according to conventional conditions or conditions recommended by the manufacturer. The reagents or apparatus used were conventional products commercially available without the manufacturer's attention.
The invention provides a method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater, which comprises the following steps:
1) And (3) collecting: and (5) collecting the mushroom industrial wastewater.
The lentinus edodes industrial wastewater comprises lentinus edodes soaking water and lentinus edodes blanching water, and preferably, the lentinus edodes industrial wastewater selected by the invention is wastewater within 2 hours after processing, the total colony count of the wastewater is not higher than 100000CFU/ml, the content of soluble solids in the wastewater is 3.5% -9.5%, the content of lentinan is 0.1% -0.3%, and the content of amino acid nitrogen is 0.1% -0.15%. The lentinan and lentinus edodes flavor paste prepared by the lentinus edodes industrial wastewater under the conditions has better extraction effect and better quality.
2) Sterilizing: the mushroom soaking water is subjected to heat sterilization treatment; the shiitake blanching water does not need to be sterilized by heat, and the step can be directly skipped.
The temperature of the heat sterilization treatment is as follows: 95-100 ℃,25 seconds-15 minutes. The quality of the lentinan and lentinus edodes flavor paste extracted from the sterilized lentinus edodes soaking water is better.
3) And (3) filtering: the mushroom industrial wastewater is filtered and decontaminated in multiple stages, and is filtered and dehydrated through reverse osmosis.
The multi-stage filtration is to sequentially pass the mushroom industrial wastewater through screens with the mesh number of 60-280 meshes, wherein the mesh number of the screens is changed from small to large. For example, the lentinus edodes industrial wastewater is filtered and decontaminated sequentially through a 60-mesh screen, a 100-mesh screen, a 120-mesh screen, a 200-mesh screen, and a 280-mesh screen.
In the invention, the water removal proportion of reverse osmosis filtration water removal is 50% -60%. The material is changed into paste state from liquid state after water removal.
4) Enzymolysis: adding enzyme into the paste after water removal for enzymolysis.
The above enzymolysis process adopts complex enzymes including exoprotease, endoprotease and nuclease, wherein the exoprotease includes flavourzyme, the endoprotease includes alkaline protease and papain, but is not limited to the above kind of exoprotease and endoprotease, as long as the exoprotease and endoprotease can decompose protein into amino acid or small peptide under the combined action of the exoprotease and the endoprotease are all within the protection scope of the invention.
The mass ratio of the exoprotease, the endoprotease and the nuclease in the complex enzyme is 20-50:10-5:1-2. After repeated experiments, the inventor finds that the paste has better decomposition effect under the action of the complex enzyme with the ratio.
In the invention, the addition amount of the compound enzyme is 0.03-0.1% of the mass of the paste. The enzymolysis conditions are as follows: the enzymolysis time is 30-120 minutes, the enzymolysis temperature is 45-60 ℃, and the natural pH value is the same.
5) Ultrafiltration: filtering the material after enzymolysis by an ultrafiltration membrane, and collecting small molecular filtrate, wherein the retention amount is 5k-10k.
6) Alcohol precipitation: placing the retentate in an alcohol precipitation tank, adding 95% ethanol until the ethanol concentration is 70% -75%, and precipitating with ethanol for 4-8 hours.
7) Cleaning: adding absolute ethyl alcohol into the sediment after alcohol precipitation until the concentration of the ethyl alcohol is 70% -75%, adding absolute ethyl alcohol into the collected sediment again after precipitation, and repeating the operation for 4-6 times to obtain a light yellow sediment paste at the bottom, wherein the light yellow sediment paste is lentinus edodes polysaccharide paste.
8) Concentrating: and (3) performing heat sterilization and concentration on the supernatant fluid after alcohol precipitation to a specific gravity of 1.31-1.33, adding 8% -12% of edible salt, and uniformly mixing to obtain the brown-to-dark-brown mushroom flavor paste.
The concentration is that ethanol in the supernatant is evaporated, the evaporated ethanol is collected and can be used in the step 7), and the consumption of the absolute ethanol can be reduced in the mode, so that the production cost is greatly saved.
The lentinan paste obtained by the treatment method has 8% -12% of polysaccharide content, and can be used as a functional food ingredient or a medicinal lentinan raw material.
The lentinus edodes flavor paste obtained by the treatment method has the amino acid nitrogen content of 2.2% -3.0%, the glutamic acid content of 10.6% -20% and the guanylic acid content of 0.05% -0.1%. The lentinus edodes flavor main body food can be used as food ingredients, especially the lentinus edodes flavor main body food can provide fresh, mellow and thick flavor, and the flavor is enhanced and thickened; for example, the preparation method is suitable for filling of mushroom dumplings, steamed stuffed bun and wonton; the addition amount of the mushroom flavor paste in the food is 1-5% of the mass of the food material, and the fresh and thick flavor can be obviously improved by adding the mushroom flavor paste.
The features and capabilities of the present invention are described in further detail below in connection with the examples.
The exonucleases, endoproteases and nucleases employed in the examples of the present invention were purchased from novelin.
Example 1
The embodiment is a method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater, which takes dry mushroom stems soaked water as raw materials and treats about 10 tons per day. The method comprises the following steps:
s1, collecting: collecting Lentinus edodes soaking water within 2 hours, wherein the total colony count is 80000CFU/ml; the content of soluble solids is 3.5%, the content of lentinan is 0.1%, and the content of amino acid nitrogen is 0.1%;
s2, sterilizing: the mushroom soaking water enters a turnover tank after being subjected to tube type sterilization and instant sterilization;
s3, filtering: filtering the sterilized soaking water by a 60-mesh screen, a 100-mesh screen, a 120-mesh screen, a 200-mesh screen and a 280-mesh screen in sequence to remove impurities.
S4, reverse osmosis water removal: after multistage filtration and impurity removal, a high-temperature reverse osmosis membrane is adopted, and the mass ratio of the removed water is 60%.
S5, enzymolysis: adding complex enzyme into the dehydrated paste, wherein the proportion of the complex enzyme is alkaline protease: flavor endoprotease: nuclease=20:10: 1, a step of; the addition amount is 0.03% of the mass of the paste; the enzymolysis temperature is 45 ℃, the stirring rotation speed is 120rpm, and the enzymolysis time is 30 minutes.
S6, ultrafiltration: the material after enzymolysis is filtered by an ultrafiltration membrane, the retention amount is 5k, and the filtrate is collected for standby.
S7, alcohol precipitation: placing the retentate in an alcohol precipitation tank, adding 95% ethanol until the ethanol concentration is 70%, and precipitating with ethanol for 4 hours.
S8, cleaning: adding absolute ethyl alcohol which is collected by evaporating supernatant fluid after alcohol precipitation into the sediment after alcohol precipitation until the concentration of the absolute ethyl alcohol is 70%, adding absolute ethyl alcohol into the sediment after precipitation again, and repeating the operation for 4 times to obtain a pale yellow sediment paste at the bottom, wherein the pale yellow sediment paste is lentinus edodes polysaccharide paste.
S9, concentrating: and (3) performing heat sterilization and concentration on the supernatant after alcohol precipitation to a specific gravity of 1.33, adding 8% of edible salt, and uniformly mixing to obtain the brown-to-dark-brown mushroom-flavor paste.
And (3) a finished product: 112.5kg of paste lentinan can be obtained, wherein the polysaccharide content in the paste is 8%; 393.4kg of shiitake mushroom flavor enhancer is obtained, wherein the amino acid nitrogen content is 3.0%, the glutamic acid content is 10.6% and the guanylic acid content is 0.07%.
Example 2
The embodiment is a method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater, which takes blanched fresh lentinus edodes water as a raw material and treats about 10 tons per day. The method comprises the following steps:
s1, collecting: collecting the mushroom soup within 2 hours, wherein the total number of bacterial colonies is 100CFU/ml; wherein the content of soluble solids is 9.5%, the content of lentinan is 0.25%, and the content of amino acid nitrogen is 0.13%;
s2, filtering: filtering the sterilized soaking water by a 60-mesh screen, a 100-mesh screen, a 120-mesh screen, a 200-mesh screen and a 280-mesh screen in sequence to remove impurities.
S3, reverse osmosis water removal: after multistage filtration and impurity removal, a high-temperature reverse osmosis membrane is adopted, and the mass ratio of the removed water is 55%.
S4, enzymolysis: adding complex enzyme into the dehydrated paste, wherein the proportion of the complex enzyme is alkaline protease: flavor endoprotease: nuclease=40:5: 2; the addition amount is 0.05% of the paste; the enzymolysis temperature is 55 ℃, the stirring rotation speed is 120rpm, and the enzymolysis time is 100 minutes.
S5, ultrafiltration: the material after enzymolysis is filtered by an ultrafiltration membrane, the retention amount is 10k, and the filtrate is collected for standby.
S6, alcohol precipitation: the retentate was placed in an alcohol precipitation tank and 95% ethanol was added to an ethanol concentration of 72% and the mixture was subjected to alcohol precipitation for 6 hours.
S7, cleaning: adding absolute ethyl alcohol which is collected by evaporating supernatant fluid after alcohol precipitation into the sediment after alcohol precipitation until the concentration of the alcohol is 72%, adding absolute ethyl alcohol into the sediment after precipitation again, and repeating the operation for 5 times to obtain a pale yellow sediment paste at the bottom, wherein the pale yellow sediment paste is lentinus edodes polysaccharide paste.
S8, concentrating: and (3) performing heat sterilization and concentration on the supernatant after alcohol precipitation to a specific gravity of 1.32, adding 10% of edible salt, and uniformly mixing to obtain the brown-to-dark-brown mushroom flavor paste.
And (3) a finished product: 228kg of paste lentinan can be obtained, wherein the polysaccharide content in the paste is 10%; 950kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 1.8%, the glutamic acid content is 12% and the guanylic acid content is 0.05%.
Example 3
The present example is a method for producing lentinan and lentinus edodes flavor paste by using lentinus edodes industrial wastewater, which uses dry lentinus edodes soaking water as raw material and treats about 20 tons per day. The method comprises the following steps:
s1, collecting: collecting the mushroom soaking water within 2 hours, wherein the total colony count is 100000CFU/ml; the content of soluble solids is 7.5%, the content of lentinan is 0.3%, and the content of amino acid nitrogen is 0.15%;
s2, sterilizing: the mushroom soaking water enters a turnover tank after being subjected to tube type sterilization and instant sterilization;
s3, filtering: filtering the sterilized soaking water by a 60-mesh screen, a 100-mesh screen, a 120-mesh screen, a 200-mesh screen and a 280-mesh screen in sequence to remove impurities.
S4, reverse osmosis water removal: after multistage filtration and impurity removal, a high-temperature reverse osmosis membrane is adopted, and the mass ratio of the removed water is 50%.
S5, enzymolysis: adding complex enzyme into the dehydrated paste, wherein the proportion of the complex enzyme is alkaline protease: flavor endoprotease: nuclease=50:10:2; the addition amount is 0.1% of the mass of the paste; the enzymolysis temperature is 45 ℃, the stirring rotation speed is 120rpm, and the enzymolysis time is 120 minutes.
S6, ultrafiltration: the material after enzymolysis is filtered by an ultrafiltration membrane, the retention amount is 10k, and the filtrate is collected for standby.
S7, alcohol precipitation: the retentate was placed in an alcohol precipitation tank, 95% ethanol was added to an ethanol concentration of 75%, and the mixture was subjected to alcohol precipitation for 6 hours.
S8, cleaning: adding absolute ethyl alcohol which is collected by evaporating supernatant fluid after alcohol precipitation into the sediment after alcohol precipitation until the concentration of the absolute ethyl alcohol is 70%, adding absolute ethyl alcohol into the sediment after precipitation again, and repeating the operation for 6 times to obtain a pale yellow sediment paste at the bottom, wherein the pale yellow sediment paste is lentinus edodes polysaccharide paste.
S9, concentrating: and (3) performing heat sterilization and concentration on the supernatant after alcohol precipitation to a specific gravity of 1.33, adding 12% of edible salt, and uniformly mixing to obtain the brown-to-dark-brown mushroom-flavor paste.
And (3) a finished product: 600kg of paste lentinan can be obtained, wherein the polysaccharide content in the paste is 9%; 1392kg of shiitake mushroom flavor enhancer is obtained, wherein the amino acid nitrogen content is 2.8%, the glutamic acid content is 13.5%, and the guanylic acid content is 0.07%.
Comparative example 1
The difference from example 1 is that the enzymatic hydrolysis process is not included.
155kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 4.1%; 340kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 0.33%, the glutamic acid content is 1.4%, and the guanylic acid content is 0.01%. The lentinan has deep and heavy color, large impurity and low polysaccharide content; the lentinus edodes flavor paste has weak flavor and light aftertaste.
Comparative example 2
The difference from example 1 is that the exonuclease is not included in the complex enzyme used.
143kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 4.8%; 352kg of mushroom flavor enhancer is obtained, wherein the amino acid nitrogen content is 0.45%, the glutamic acid content is 1.7% and the guanylic acid content is 0.02%. The lentinan has deep and heavy color, large impurity and low polysaccharide content; the mushroom flavor paste has insufficient flavor after flavor.
Comparative example 3
The difference from example 1 is that the enzyme complex used does not include the endonuclease.
135kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 6.3%; 362kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 1.6%, the glutamic acid content is 2.3% and the guanylic acid content is 0.05%. The lentinan has darker color, larger impurity and lower polysaccharide content; the lentinus edodes flavor paste is not enough in flavor and alcohol.
Comparative example 4
The difference from example 1 is that no nuclease is included in the complex enzyme used.
113kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 7.8%; 385kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 3.1%, the glutamic acid content is 11.2% and the guanylic acid content is 0.02%. Lentinan is light yellow in color; the shiitake mushroom flavor paste has enough freshness and insufficient meat flavor after stewing.
Comparative example 5
The difference from example 1 is that the mass ratio of alkaline exonuclease, flavor endonuclease and nuclease in the complex enzyme used is 10:20:0.1.
138kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 5.3%; 361kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 1.5%, the glutamic acid content is 4.2% and the guanylic acid content is 0.01%. The lentinan has darker color and weak flavor of lentinus edodes; the Lentinus edodes flavor paste has weak freshness and insufficient flavor.
Comparative example 6
The difference from example 1 is that the mass ratio of alkaline exonuclease, flavor endonuclease and nuclease in the complex enzyme used is 60:3:3.
115kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 7.5%; 375kg of shiitake mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 1.8%, the glutamic acid content is 5.1%, and the guanylic acid content is 0.05%. The lentinan is light yellow in color and has weaker lentinula edodes flavor; the mushroom flavor paste has insufficient flavor.
Comparative example 7
The difference from example 1 is that the amount of the complex enzyme used is 0.02% of the mass of the paste.
145kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 6.1%; 355kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 2.1%, the glutamic acid content is 6.3% and the guanylic acid content is 0.05%. The lentinan has dark yellow color and weaker flavor of lentinus edodes; the mushroom flavor paste has insufficient flavor after the freshness.
Comparative example 8
The difference from example 1 is that the amount of complex enzyme used is 0.12% of the mass of the paste.
110kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 7.8%; 400kg of shiitake mushroom flavor enhancer is obtained, wherein the amino acid nitrogen content is 2.8%, the glutamic acid content is 8.9% and the guanylic acid content is 0.07%. Lentinan was light yellow in color; the mushroom flavor paste is fresh enough; increasing the enzyme addition amount can not improve the purity of polysaccharide or the freshness of the mushroom flavor paste.
Comparative example 9
The difference from example 1 is that the proportion of water removed in the reverse osmosis step is 40%.
135kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 6.4%; 363.6kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 2.3%, the glutamic acid content is 6.8% and the guanylic acid content is 0.06%.
Comparative example 10
The difference from example 1 is that the proportion of water removed in the reverse osmosis step is 70%.
125kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 7.1%; 381.4kg of Lentinus edodes flavor enhancer is obtained, wherein the amino acid nitrogen content is 2.7%, the glutamic acid content is 7.6%, and the guanylic acid content is 0.05%.
Comparative example 11
The difference from example 1 is that the ultrafiltration step has an ultrafiltration membrane retention of 3K.
118kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 7.5%; 390kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 2.5%, the glutamic acid content is 8.3% and the guanylic acid content is 0.06%.
Comparative example 12
The difference from example 1 is that the ultrafiltration step has an ultrafiltration membrane retention of 20K.
90kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 7.9%; 425kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 2.8%, the glutamic acid content is 8.5% and the guanylic acid content is 0.06%.
Comparative example 13
The difference from example 1 is that the final concentration of ethanol in the alcohol precipitation and washing steps is 60%.
135kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 6.3%; 368kg of shiitake mushroom flavor enhancer is obtained, wherein the amino acid nitrogen content is 2.4%, the glutamic acid content is 7.8% and the guanylic acid content is 0.06%.
Comparative example 14
The difference from example 1 is that the final concentration of ethanol in the alcohol precipitation and washing steps is 80%.
Obtaining 101kg of paste lentinan, wherein the polysaccharide content in the paste is 7.9%; 415kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 2.6%, the glutamic acid content is 8.6%, and the guanylic acid content is 0.05%.
Comparative example 15
The difference from example 1 is that the specific gravity of the paste in the concentration step is 1.3.
112.5kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 8%; 403.5kg of mushroom flavor paste is obtained, wherein the amino acid nitrogen content is 2.9%, the glutamic acid content is 9.9% and the guanylic acid content is 0.06%. The shiitake has the advantages of thin delicate flavor paste state, weak flavor of the shiitake, and insufficient thickness of delicate flavor.
Comparative example 16
The difference from example 1 is that the specific gravity of the paste in the concentration step is 1.35.
112.5kg of paste lentinan is obtained, wherein the polysaccharide content in the paste is 8%; 359kg of mushroom flavor enhancer is obtained, wherein the amino acid nitrogen content is 3.3%, the glutamic acid content is 10.8%, and the guanylic acid content is 0.07%. The lentinus edodes flavor paste is thick, black and sticky, and is inconvenient to use.
The above description is only of the preferred embodiments of the present invention and is not intended to limit the present invention, but various modifications and variations can be made to the present invention by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. A method for producing lentinan and lentinus edodes flavor paste by utilizing lentinus edodes industrial wastewater is characterized by comprising the steps of carrying out enzymolysis, ultrafiltration and alcohol precipitation on the pretreated lentinus edodes industrial wastewater, concentrating a precipitate collected after alcohol precipitation, obtaining paste, namely lentinan, carrying out heat sterilization and concentration on a supernatant collected after alcohol precipitation, and then adding salt and uniformly mixing to obtain the lentinus edodes flavor paste.
2. The method of claim 1, wherein the complex enzyme used for the enzymolysis comprises an exoprotease, an endoprotease and a nuclease;
preferably, the exoprotease comprises a flavourzyme;
preferably, the endoprotease comprises alkaline protease and papain;
preferably, the mass ratio of the exoprotease, the endoprotease and the nuclease in the complex enzyme is 20-50:10-5:1-2;
preferably, during enzymolysis, the addition amount of the compound enzyme is 0.03-0.1% of the mass of the material;
preferably, the enzymolysis conditions are as follows: the enzymolysis temperature is 45-60 ℃ and the enzymolysis time is 30-120min.
3. The method according to claim 1, wherein the ultrafiltration is carried out with an ultrafiltration membrane having a retention of 5K to 10K.
4. The method of claim 1, wherein the alcohol precipitation comprises adding 95% ethanol to the small molecule filtrate collected after ultrafiltration until the ethanol concentration is diluted to 70-75%;
preferably, the time of the alcohol precipitation is 4-8 hours.
5. The method of claim 1, wherein concentrating the supernatant collected after the alcohol precipitation comprises evaporating ethanol from the supernatant to obtain a pasty material;
preferably, the specific gravity of the pasty material is 1.31-1.33;
preferably, the adding proportion of salt in the lentinus edodes flavor paste is 8-12% of the mass of the paste material.
6. The method of claim 1, wherein concentrating the precipitate collected after the alcohol precipitation comprises repeatedly washing the precipitate with absolute ethanol;
the washing comprises the steps of adding absolute ethyl alcohol into the precipitate until the concentration of the ethyl alcohol is diluted to 70-75%, and obtaining a precipitate paste after precipitation;
preferably, the number of times of washing is 4 to 6;
preferably, the absolute ethyl alcohol is absolute ethyl alcohol evaporated from supernatant collected after alcohol precipitation.
7. The method of claim 1, wherein the pretreatment comprises sequentially performing a multistage filtration and a reverse osmosis water removal treatment; the multi-stage filtration is to sequentially pass the mushroom industrial wastewater through a screen with the mesh number changed from small to large;
preferably, the mesh number of the screen is 60-280 mesh;
preferably, the water removal rate of the reverse osmosis water removal treatment is 50-60%.
8. The method of claim 1, wherein the lentinus edodes industrial wastewater comprises lentinus edodes soaking water and lentinus edodes blanching water;
preferably, the total number of bacterial colonies in the lentinus edodes industrial wastewater is not higher than 100000CFU/ml, the content of soluble solids is 3.5% -9.5%, the content of lentinan is 0.1% -0.3%, and the content of amino acid nitrogen is 0.1% -0.15%;
preferably, the pretreatment further comprises heat sterilization treatment of the mushroom soaking water before the multi-stage filtration.
9. The use of lentinan obtained by the method for producing lentinan, lentinan flavor paste by utilizing lentinus edodes industrial wastewater according to any one of claims 1-8 for preparing functional foods and medicines, wherein the polysaccharide content in the lentinan is 8% -12%.
10. Use of lentinula edodes flavor paste obtained by the method of producing lentinula edodes polysaccharide, lentinula edodes flavor paste using lentinula edodes industrial waste water according to any one of claims 1-8 in the field of food ingredients, wherein the use comprises adding the lentinula edodes flavor paste to the filling of dumplings, steamed stuffed bun or wontons;
the lentinus edodes flavor paste contains 2.2% -3.0% of amino acid nitrogen, 10.6% -20% of glutamic acid and 0.05% -0.1% of guanylic acid;
preferably, the addition amount of the lentinus edodes flavor paste in the food is 1-5% of the mass of the food material.
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