CN116491645A - Healthy fungus essence seasoning without adding salt, monosodium glutamate and essence and preparation method thereof - Google Patents

Abstract

The invention relates to the technical field of seasoning production, and in particular discloses a healthy fungus essence seasoning without adding salt, monosodium glutamate and essence and a preparation method thereof, wherein the healthy fungus essence seasoning is mainly prepared from the following raw materials in parts by weight: 30-50 parts of enzymolysis edible fungus pure powder, 25-45 parts of maltodextrin, 15-25 parts of corn starch, 12-22 parts of soybean powder, 7-18 parts of yeast extract powder and 8-23 parts of dehydrated vegetable powder. The invention uses compound plant hydrolase to carry out hydrolysis reaction on edible fungi, then uses protease to hydrolyze protein in the fungi into amino acid and fungus polypeptide, and uses nuclease to hydrolyze nucleic acid into flavor nucleotide, thereby realizing the full release of fresh substances in the fungi, and the pure powder of the edible fungi subjected to enzymolysis is compatible with maltodextrin, corn starch, yeast extract powder, dehydrated vegetables and water according to the formula proportion, and then is mixed by a high-efficiency mixer, granulated by a granulator and dried by a fluidized bed, thus preparing the fungus fine flavoring agent, and the edible fungi fine flavoring agent is free from adding salt, monosodium glutamate and essence and is healthier.

Description

Healthy fungus essence seasoning without adding salt, monosodium glutamate and essence and preparation method thereof

Technical Field

The invention belongs to the technical field of seasoning production, and particularly relates to a healthy fungus essence seasoning without adding salt, monosodium glutamate and essence and a preparation method thereof.

Background

The fungus essence seasoning is one of the seasonings commonly used in household and catering unit cooking, and is a solid compound seasoning. The fungus essence seasoning is prepared by taking edible fungus powder or edible fungus concentrated extract, a flavoring agent, edible salt and other auxiliary materials as raw materials, adding or not adding flavoring agents such as spice or edible spice and the like, mixing and the like, and is a compound seasoning with the fresh flavor and the fragrance of the edible fungus.

The invention patent with publication number of CN1826962B discloses a fine flavoring agent and a preparation method thereof, wherein the fine flavoring agent consists of 18.45 percent of lentinus edodes extract, 33.21 percent of salt, 23.99 percent of maltodextrin, 17.53 percent of soft white sugar, 2.21 percent of yeast extract, 0.37 percent of white pepper powder, 3.69 percent of sodium inosinate and 0.55 percent of scallop extract. The preparation method comprises the steps of leaching the lentinus edodes stems with water, concentrating in vacuum, centrifuging, spray drying, adding auxiliary materials, mixing, granulating, drying, screening, packaging according to sales requirements, and can replace chicken essence and monosodium glutamate for use, so that natural, nutritional and healthy ingredients are blended into daily cooking of people.

The salt content which is required to be ingested by a human body every day is limited, long-term salt ingestion exceeding can harm the health of the human body, a consumer usually uses enough salt when cooking and seasoning, the salt exceeding can be caused by adding the fungus essence to extract fresh, the bad influence can be caused to the human body, meanwhile, the flavor of the fungus essence seasoning is single, meanwhile, the mushroom ingredient is not suitable for patients suffering from gout, skin diseases and weakness of spleen and stomach, and the fungus essence seasoning is not suitable for the people, so that the purchasing population is limited.

Disclosure of Invention

The invention aims to provide a healthy fungus essence seasoning without adding salt, monosodium glutamate and essence and a preparation method thereof, so as to solve the problems in the background technology.

In order to achieve the above purpose, the present invention provides the following technical solutions:

a healthy fungus essence seasoning without adding salt, monosodium glutamate and essence is mainly prepared from the following raw materials in parts by weight:

30-50 parts of enzymolysis edible fungus pure powder, 25-45 parts of maltodextrin, 15-25 parts of corn starch, 12-22 parts of soybean powder, 7-18 parts of yeast extract powder and 8-23 parts of dehydrated vegetable powder.

Further, the enzymolysis edible fungus pure powder is mainly prepared from the following raw materials in parts by weight:

1000 parts of dried edible fungi or 10000 parts of fresh edible fungi, 1-10 parts of compound plant hydrolase, 1-20 parts of compound protease and 1-10 parts of nuclease.

Further, the edible fungi comprise artificially cultivated edible fungi and edible wild fungi.

Further, the raw material of the edible fungi is one of dried edible fungi or fresh edible fungi, and the dried edible fungi are manufactured by adopting a drying method.

Further, the dehydrated vegetable powder is one or more of spinach, amaranth, red beet, purple cabbage and white radish.

Further, the edible fungus raw materials are one or more of oyster mushroom, lentinus edodes, flammulina velutipes, hericium erinaceus, coprinus comatus, agrocybe cylindracea, bamboo fungus, mushroom, bolete, tricholoma matsutake and morchella.

The invention also provides a preparation method of the healthy fungus essence seasoning without adding salt, monosodium glutamate and essence, and the preparation method comprises the following steps of;

s1: screening and removing impurities, manually screening and cleaning foreign matters and mildewed bacteria in the edible fungi, and shearing and removing fungus feet by using scissors;

s2: washing off pesticides, washing the screened edible fungi with clear water, washing off pesticide residues and dust on the surfaces of the edible fungi, and drying in the shade or airing and washing to obtain water on the surfaces of the edible fungi;

s3: crushing and pulping, wherein for the edible fungi which are washed with pesticides and dried in the shade, a crusher is adopted to crush the edible fungi into fungus powder when the edible fungi are dried, and a colloid mill is adopted to polish the edible fungi into fungus slurry when the edible fungi are fresh;

s4: adding water according to 5-10 times of the weight of the fungus powder under the condition of using the fungus powder, adding water under the condition of using the fungus slurry, stirring and heating to 40 ℃, adding compound plant hydrolase, stirring and preserving heat at 40-50 ℃ for 30-120 min, heating to 55 ℃, adding compound protease and nuclease, stirring and preserving heat at 55-65 ℃ for 120-180 min to generate an edible fungus zymolyte, and heating to 90-100 ℃ for preserving heat for 5-15 min to inactivate enzyme to obtain the edible fungus zymolyte after enzyme inactivation;

s5: centrifuging, separating the enzyme-deactivated edible fungus zymolyte by a disc type centrifuge, wherein deslagging or no deslagging can be selected, and if deslagging is performed, the rotating speed of the centrifuge is 4000-6000 rpm, and the centrifuging time is 10-15 min;

s6: vacuum concentrating, namely vacuum concentrating edible fungus zymolyte with or without residues centrifugally at 70-98 ℃ and vacuum degree of minus 0.01-minus 0.09Mpa to obtain concentrated fungus slurry with concentration degree of 30-50% of solid concentration by mass fraction;

s7: spray drying, namely spray drying the concentrated bacterial slurry by a powder spraying tower, wherein the spray drying condition is that the air inlet temperature is 180-200 ℃, and the air outlet temperature is 60-95 ℃, so as to obtain the enzymolysis edible fungus pure powder;

s8: mixing proportionally, weighing the materials such as the pure powder of the enzymolysis edible fungi, maltodextrin, corn starch, soybean powder, yeast extract powder, dehydrated vegetable powder and the like, sequentially putting the materials into a high-speed mixer, adding water according to 10-20% of the weight of the pure powder of the enzymolysis edible fungi, and mixing and stirring for 5-12 min;

s9: granulating, namely putting the mixed materials into a granulator for granulating, wherein the mesh aperture of the granulator is 0.5-2 mm;

s10: drying, namely drying the produced fungus fine particles at a low temperature by using a fluidized bed, wherein the air inlet temperature of the fluidized bed is 100-120 ℃, and the air outlet temperature is 50-60 ℃;

s11: packaging, namely directly vacuum packaging the dried fungus essence particles to finish the preparation of the finished fungus essence seasoning.

Compared with the prior art, the invention has the beneficial effects that:

the invention uses compound plant hydrolase to carry out hydrolysis reaction on edible fungi, then uses protease to hydrolyze protein in the fungi into amino acid and fungus polypeptide, and uses nuclease to hydrolyze nucleic acid in the fungi into flavor nucleotide, thereby realizing the full release of fresh substances in the fungi, mixing the pure powder of the enzymolysis edible fungi with maltodextrin, corn starch, yeast extract powder, dehydrated vegetables and water according to the formula proportion, granulating by a high-efficiency mixer, drying by a fluidized bed, and preparing the fungus essence seasoning without adding salt, monosodium glutamate and essence, so that the edible fungi is healthier, and simultaneously, the prepared fungus essence seasoning is more suitable for different people to eat by matching with the selection of the raw material types of the fungus mushrooms and the dehydrated vegetable powder, and the acceptance and purchase desire of buyers are improved.

Drawings

FIG. 1 is a flow chart of the preparation of the present invention;

FIG. 2 is a schematic representation of the color of the pigment of different dehydrated vegetable powders according to the present invention;

FIG. 3 is a graph showing the comparison of the efficacy and disfavored clusters of different fungi of the present invention.

Detailed Description

The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.

Embodiment one:

a healthy fungus essence seasoning without adding salt, monosodium glutamate and essence is mainly prepared from the following raw materials in parts by weight:

30-50 parts of enzymolysis edible fungus pure powder, 25-45 parts of maltodextrin, 15-25 parts of corn starch, 12-22 parts of soybean powder, 7-18 parts of yeast extract powder and 8-23 parts of dehydrated vegetable powder.

According to the above, the pure powder of the enzymolysis edible fungi is mixed with maltodextrin, corn starch, yeast extract powder and dehydrated vegetables according to the formula proportion to prepare the healthy fungus fine seasoning without adding salt, monosodium glutamate and essence, wherein the dehydrated vegetable serves as a flavor ingredient on one hand and serves as a natural edible pigment on the other hand, so that the color variety of a finished product is increased, and the attractiveness of the finished product is improved.

The enzymolysis edible fungus pure powder is mainly prepared from the following raw materials in parts by mass: 1000 parts of dried edible fungi or 10000 parts of fresh edible fungi, 1-10 parts of compound plant hydrolase, 1-20 parts of compound protease and 1-10 parts of nuclease.

From the above, the cell walls of the edible fungi are hydrolyzed by the compound plant hydrolase, and then the protein in the fungi is hydrolyzed into amino acid and fungi polypeptide by the protease, and the nucleic acid in the fungi is hydrolyzed into flavor nucleotide by the nuclease, so that the sufficient release of the nutrient substances of the fungi is realized.

Edible fungi include artificially cultivated edible fungi and edible wild fungi.

From the above, although the artificial cultivated edible fungi have slightly same nutrition value and delicate flavor as the wild fungi, the cost of the artificial cultivated edible fungi is lower than that of the wild fungi, the raw materials are more convenient to obtain, the mature strain flavor is more stable, and the edible wild fungi have higher difficulty in raw material acquisition, so that the two edible fungi are mixed according to the proportion for use, and the cost can be reduced while the delicate flavor of the edible fungi is ensured.

The raw material of the edible fungi is one of dried edible fungi or fresh edible fungi, and the dried edible fungi are manufactured by adopting a drying method.

As can be seen from the above, some edible fungi have longer planting period, and are inconvenient to purchase and use, so that the dried fungi can be purchased in a large scale at one time to be used as raw materials, and the dried fungi manufactured by the drying mode have stronger fragrance compared with the dried fungi manufactured by the drying mode, and the dried fungi or the fresh fungi cannot be changed at will after being used for determining the edible fungi so as to ensure the stability of the flavor of finished products.

According to the embodiment I, certain differences can be caused by adjusting the proportions of different components, and particularly the cost and flavor characteristics of the prepared fungus essence can be different for the proportion of the enzymolysis edible fungus pure powder with main value components, wherein the dehydrated vegetable powder is used as a provider of vitamins and plant fibers to improve the nutritional value of the fungus essence seasoning, and the fungus essence seasoning is dyed on the other hand, and meanwhile, the edible fungus serving as the main raw material is mixed with artificially cultured strains with stable quality and wild fungi to ensure the basic flavor of a finished product and has stronger fresh flavor.

Embodiment two:

as shown in FIG. 2, the dehydrated vegetable powder is spinach as raw material.

From the above, the green pigment in the spinach can dye the fungus essence seasoning into green, and the spinach contains higher protein, vitamin, carotene, iron and other nutrient substances.

Embodiment III:

as shown in FIG. 2, the dehydrated vegetable powder is prepared from amaranth.

From the above, the blue pigment in amaranth can dye the fungus essence seasoning into blue.

Embodiment four:

as shown in FIG. 2, the dehydrated vegetable powder is prepared from red beet.

From the above, the red pigment in red beet can dye the bacterial fine seasoning into red.

Fifth embodiment:

as shown in FIG. 2, the dehydrated vegetable powder is prepared from purple cabbage.

From the above, the purple pigment in the purple cabbage can dye the bacterial fine seasoning into purple.

Example six:

as shown in figure 2, the dehydrated vegetable powder is prepared from white radish.

The dehydrated white radish powder is white powder, and can be matched with pigments of other colors to control the color depth, so that the fungus fine seasoning is dyed into colors of different depths, the dehydrated vegetable powder is more attractive in color while the weight part of the dehydrated vegetable powder is met, and meanwhile, the white radish powder contains mustard oil, amylase and crude fiber, and has the effects of promoting digestion, enhancing appetite, accelerating gastrointestinal motility, relieving cough and reducing sputum.

According to the embodiment II, the embodiment III, the embodiment IV, the embodiment V and the embodiment VI, different types of dehydrated vegetable powder are added into the fungus fine seasoning, vitamins and plant fibers can be supplemented, the finished fungus fine seasoning can be dyed into different colors, meanwhile, the prepared fungus fine seasoning has different colors, the requirements of people with color blindness in cooking can be met, red and green are yellow in eyes of people with color blindness, blue and purple are blue in eyes of people with color blindness, the probability of taking the wrong seasoning can be reduced through mixing of different colors, and the fungus fine seasoning mixed by multiple colors is more special.

Embodiment seven:

as shown in figure 3, the edible fungus material is one or more of oyster mushroom, lentinus Edodes, needle Mushroom, hericium Erinaceus, coprinus comatus, agrocybe cylindracea, dictyophora Indusiata, agaricus campestris, boletus, tricholoma matsutake and Morchella.

As can be seen from the above, various edible fungi have people who are not suitable for eating, and different fungi fine-tuning flavoring materials can be prepared according to the requirements and taboos of different people, and can be more aimed at different client groups.

As shown in figure 1, the invention also provides a preparation method of the healthy fungus essence seasoning without adding salt, monosodium glutamate and essence, and the preparation method comprises the following steps of;

s1: screening and removing impurities, manually screening and cleaning foreign matters and mildewed bacteria in the edible fungi, and shearing and removing fungus feet by using scissors;

s2: washing off pesticides, washing the screened edible fungi with clear water, washing off pesticide residues and dust on the surfaces of the edible fungi, and drying in the shade or airing and washing to obtain water on the surfaces of the edible fungi;

s3: crushing and pulping, wherein for the edible fungi which are washed with pesticides and dried in the shade, a crusher is adopted to crush the edible fungi into fungus powder when the edible fungi are dried, and a colloid mill is adopted to polish the edible fungi into fungus slurry when the edible fungi are fresh;

s4: adding water according to 5-10 times of the weight of the fungus powder under the condition of using the fungus powder, adding water under the condition of using the fungus slurry, stirring and heating to 40 ℃, adding compound plant hydrolase, stirring and preserving heat at 40-50 ℃ for 30-120 min, heating to 55 ℃, adding compound protease and nuclease, stirring and preserving heat at 55-65 ℃ for 120-180 min to generate an edible fungus zymolyte, and heating to 90-100 ℃ for preserving heat for 5-15 min to inactivate enzyme to obtain the edible fungus zymolyte after enzyme inactivation;

s5: centrifuging, separating the enzyme-deactivated edible fungus zymolyte by a disc type centrifuge, wherein deslagging or no deslagging can be selected, and if deslagging is performed, the rotating speed of the centrifuge is 4000-6000 rpm, and the centrifuging time is 10-15 min;

s6: vacuum concentrating, namely vacuum concentrating edible fungus zymolyte with or without residues centrifugally at 70-98 ℃ and vacuum degree of minus 0.01-minus 0.09Mpa to obtain concentrated fungus slurry with concentration degree of 30-50% of solid concentration by mass fraction;

s7: spray drying, namely spray drying the concentrated bacterial slurry by a powder spraying tower, wherein the spray drying condition is that the air inlet temperature is 180-200 ℃, and the air outlet temperature is 60-95 ℃, so as to obtain the enzymolysis edible fungus pure powder;

s8: mixing proportionally, weighing the materials such as the pure powder of the enzymolysis edible fungi, maltodextrin, corn starch, soybean powder, yeast extract powder, dehydrated vegetable powder and the like, sequentially putting the materials into a high-speed mixer, adding water according to 10-20% of the weight of the pure powder of the enzymolysis edible fungi, and mixing and stirring for 5-12 min;

s9: granulating, namely putting the mixed materials into a granulator for granulating, wherein the mesh aperture of the granulator is 0.5-2 mm;

s10: drying, namely drying the produced fungus fine particles at a low temperature by using a fluidized bed, wherein the air inlet temperature of the fluidized bed is 100-120 ℃, and the air outlet temperature is 50-60 ℃;

s11: packaging, namely directly vacuum packaging the dried fungus essence particles to finish the preparation of the finished fungus essence seasoning.

Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.

Claims (7)

1. A healthy fungus essence seasoning without adding salt, monosodium glutamate and essence is characterized in that: the healthy fungus essence seasoning without adding salt, monosodium glutamate and essence is mainly prepared from the following raw materials in parts by weight:

30-50 parts of enzymolysis edible fungus pure powder, 25-45 parts of maltodextrin, 15-25 parts of corn starch, 12-22 parts of soybean powder, 7-18 parts of yeast extract powder and 8-23 parts of dehydrated vegetable powder.

2. The healthy fungus fine seasoning without adding salt, monosodium glutamate and essence according to claim 1, which is characterized in that: the enzymolysis edible fungus pure powder is mainly prepared from the following raw materials in parts by mass:

1000 parts of dried edible fungi or 10000 parts of fresh edible fungi, 1-10 parts of compound plant hydrolase, 1-20 parts of compound protease and 1-10 parts of nuclease.

3. The healthy fungus fine seasoning without adding salt, monosodium glutamate and essence according to claim 1, which is characterized in that: the edible fungi comprise artificially cultivated edible fungi and edible wild fungi.

4. The healthy fungus fine seasoning without adding salt, monosodium glutamate and essence according to claim 1, which is characterized in that: the raw material of the edible fungi is one of dried edible fungi or fresh edible fungi, and the dried edible fungi are manufactured by adopting a drying method.

5. The healthy fungus fine seasoning without adding salt, monosodium glutamate and essence according to claim 1, which is characterized in that: the dehydrated vegetable powder is prepared from one or more of spinach, amaranth, red beet, purple cabbage and white radish.

6. A healthy fungus fine seasoning without adding salt, monosodium glutamate and essence according to claim 3, characterized in that: the edible fungus raw materials are one or more of oyster mushroom, lentinus edodes, flammulina velutipes, hericium erinaceus, coprinus comatus, agrocybe cylindracea, bamboo fungus, mushroom, bolete, matsutake and morchella.

7. The method for preparing a healthy fungus essence seasoning without adding salt, monosodium glutamate and essence according to any one of claims 1 to 6, which is characterized in that: the preparation method comprises the following steps of;

s1: screening and removing impurities, manually screening and cleaning foreign matters and mildewed bacteria in the edible fungi, and shearing and removing fungus feet by using scissors;

s2: washing off pesticides, washing the screened edible fungi with clear water, washing off pesticide residues and dust on the surfaces of the edible fungi, and drying in the shade or airing and washing to obtain water on the surfaces of the edible fungi;

s3: crushing and pulping, wherein for the edible fungi which are washed with pesticides and dried in the shade, a crusher is adopted to crush the edible fungi into fungus powder when the edible fungi are dried, and a colloid mill is adopted to polish the edible fungi into fungus slurry when the edible fungi are fresh;

s4: adding water according to 5-10 times of the weight of the fungus powder under the condition of using the fungus powder, adding water under the condition of using the fungus slurry, stirring and heating to 40 ℃, adding compound plant hydrolase, stirring and preserving heat for 30-120 min at 40-50 ℃, then heating to 55 ℃, adding compound protease and nuclease, stirring and preserving heat for 120-180 min at 55-65 ℃, generating edible fungus zymolyte, and then heating to 90-100 ℃ and preserving heat for 5-15 min for enzyme deactivation to obtain the edible fungus zymolyte after enzyme deactivation;

s5: centrifuging, separating the enzyme-deactivated edible fungus zymolyte by a disc type centrifuge, wherein deslagging or deslagging can be selected, if deslagging is performed, the rotating speed of the centrifuge is 4000-6000 rpm, and the centrifuging time is 10-15 min;

s6: vacuum concentrating, namely vacuum concentrating edible fungus zymolyte with or without residues centrifugally at 70-98 ℃ and vacuum degree of minus 0.01-minus 0.09Mpa to obtain concentrated fungus slurry with concentration degree of 30-50% of solid concentration by mass fraction;

s7: spray drying, namely spray drying the concentrated bacterial slurry by a powder spraying tower, wherein the spray drying condition is that the air inlet temperature is 180-200 ℃, and the air outlet temperature is 60-95 ℃, so as to obtain the enzymolysis edible fungus pure powder;

s8: mixing proportionally, weighing the materials such as the pure powder of the edible fungi subjected to enzymolysis, maltodextrin, corn starch, soybean powder, yeast extract powder, dehydrated vegetable powder and the like, sequentially putting the materials into a high-speed mixer, adding water according to 10-20% of the weight of the pure powder of the edible fungi subjected to enzymolysis, mixing and stirring for 5-12 min;

s9: granulating, namely putting the mixed materials into a granulator for granulating, wherein the mesh aperture of the granulator is 0.5-2 mm;

s10: drying, namely drying the produced fungus fine particles at a low temperature by using a fluidized bed, wherein the air inlet temperature of the fluidized bed is 100-120 ℃, and the air outlet temperature is 50-60 ℃;

s11: packaging, namely directly vacuum packaging the dried fungus essence particles to finish the preparation of the finished fungus essence seasoning.