CN1028715C

CN1028715C - Process for forced extraction of mushroom juice with enzyme preparation

Info

Publication number: CN1028715C
Application number: CN 89104134
Authority: CN
Inventors: 李全才
Original assignee: Individual
Current assignee: Individual
Priority date: 1989-12-01
Filing date: 1989-12-01
Publication date: 1995-06-07
Anticipated expiration: 2004-12-01
Also published as: CN1052029A

Abstract

The present invention relates to a method for forcibly extracting mushroom juice by an enzyme preparation. Mushrooms are used as materials. The method comprises: pulverized fruit body materials of mushrooms or pulverized materials of mushroom solid culture media are forcibly catalyzed and fermentatedby a biological enzyme method; mushroom juice is obtained by steaming, fermentation, filtration and concentration. Compared with mushroom juice extracted by the existing method, the mushroom juice extracted by the method of the present invention increases a yield of a finished product, preserves fragrant substances and effective components, simplifies production technology, shortens fermentation production period, and reduces energy consumption and cost.

Description

Process for forced extraction of mushroom juice with enzyme preparation

The present invention relates to a kind of method of process for forced extraction of mushroom juice with enzyme preparation.Particularly be material,, adopt enzyme-added specific process, force catalystic, fermentative to extract mushroom juice, one new technology is provided for the deep processing of mushroom based on the physiological property of mushroom and the characteristic of enzyme with the mushroom.

Mushroom has edible and medicinal double action.The mushroom juice that extracts with mushroom has strong fragrance, contains all necessary amino acid, and rich in protein and multivitamin class are the very high food of nutritive value.Can prepare various health drinks, food, multiple flavouring with mushroom juice.The traditional water logging high temperature concentration extraction mushroom juice of the main in the past employing of China.Chinese Academy of Sciences south China plant in 1987 is studied and has released water and put forward the heavy method of wine and extract mushroom juice.External Japan " special permission communique " has reported that mycelium is immersed in Japan for 80 years No. 6350 and has extracted effective ingredient in the warm water, Japan Patent is clear and spoken of in the mushroom solid medium for 51-26281 number and to have added Ge element, extracts the mushroom juice that contains Ge element through fermented and cultured.Extract at present both at home and abroad that fragrant to eat the method fermenting and producing cycle that juice adopts long, recovery rate is lower, can not fully extract the effective ingredient in the mushroom juice, energy consumption height, production cost height.

Purpose of the present invention has the catalytic rate height in view of enzyme, highly single-minded, gentle action condition and nontoxic characteristics, so adopt cellulase, amylase and a certain amount of cocatalyst thereof to join in the certain density substrate,, just can extract more effective ingredient and obtain higher recovery rate in suitable temperature and the pH value condition specific time of bottom fermentation, simplify technology and shorten the fermenting and producing cycle, increase output, cut down the consumption of energy, reduce cost.

The present invention system is a material with the mushroom, and the method for mushroom juice is extracted in the direct fortifying catalytic fermentation of cellulase in the employing biology enzyme and amylase, has not yet to see bibliographical information.In the process of process for forced extraction of mushroom juice with enzyme preparation, the procreation that is necessary for enzyme provides purer substrate and environment, thereby fermentation must use distilled water, and can only use equipment such as stainless steel with constant temperature or porcelain, to prevent mould and Ag ⁺, Hg ⁺⁺, Cn ⁺⁺, Fe ⁺⁺, etc. caused inhibitory action.Mushroom contains a certain amount of cellulose, because the cellulosic molecule Stability Analysis of Structures is difficult for being hydrolyzed, also is difficult for being digested by the people.Therefore, the cellulase that first step fermentation is used belongs to hydrolase, and it can the catalyzing hydrolysis cellulosic molecule be hemicellulose and glucose.Temperature during first step fermentation should be controlled at 45 ℃ to 55 ℃, the pH value is being controlled at 5 to 7, add assistant calcium chloride, fermentation time is 4 hours, the use amount of enzyme is 2% of a dried thin mushroom, do like this and help cellulase and the contained various enzymes of mushroom play a role simultaneously, folding removes the cellulosic molecule cell wall skeleton, dissolves cell membrane.And a large amount of in this course fragrance matters is produced and is preserved.And then the fermentation of second step is that alphalise starch alcohol, beta amylase are added in the substrate of crossing through cellulase fermentations, and this process temperature progressively rises to 70 ℃ by 45 ℃, and all the other conditions are identical with first step sweat.Using diastatic main purpose is that mushroom starch is converted into dextrin and glucose, has certain continuity simultaneously, allows various enzymes play a role jointly in the cellulase added in the first step sweat and the mushroom body.This process continues to extract a large amount of amino acid, proteosome and delicate flavour, materials such as fragrance.After finishing above-mentioned sweat, more residual substrate to be boiled 30 minutes, purpose is to extract the effective ingredient of mushroom to a greater extent.

In order to preserve fragrance matter and to prevent to destroy the effective ingredient of having extracted, filter, concentrate and all adopt low temperature, vacuum equipment the thermal response sensitivity.Adopt normal-pressure sterilization or pasteurization after the can.

The present invention is equally applicable to the mushroom solid medium, and its extraction process is identical.Effective ingredient through extracting with pure wheat solid medium confirms that its various indexs surpass mushroom fruiting body and extract juice, and more economical, more are adapted to suitability for industrialized production.

The advantage that the present invention extracts mushroom juice than existing method is: its albumen total content of mushroom juice that extracts with existing method is generally 17.5%, and amino acid is 5.4%, lentinan 3%, and its monose kind is 4 kinds, fat 8% and other trace elements.With the mushroom juice of the present invention through the extraction of pilot scale industrial experimentation, test by analysis, its albumen total content reaches 33%, it is 5.7% that the amino acid kind reaches 18 kinds of its content, lentinan is 3%, monose contains 7 kinds of arabinose, wood sugar, fructose, mannose, galactolipin, glucose etc., fat 8% and other trace elements.Fragrance ingredient is before fermentation, total recovery rate is 80% to 90%, compare with existing mushroom juice extraction process, advantage of the present invention is to have made full use of cellulase, the selectivity and the catalytic of the height of contained various enzymes in amylase and the mushroom body, extracted, transformed, preserved the edible of mushroom in large quantities, medicinal effective ingredient.

Embodiment:

Example 1: extract mushroom juice with mushroom fruiting body

One, mushroom fruiting body is pulverized preparation distilled water (or drinking-water of boiled cooling).

Two, with mushroom crushed material (the dried thin mushroom powder was by 1: 5, and bright mushroom slurry was with 1: 1) adding distil water or cold boiling water in proportion.Add 2% cellulase of dried thin mushroom, temperature transfers to 45 ℃ to 55 ℃, and the pH value transfers to 5 to 7, and adds calcium chloride by 1%, ferment 4 hours, and zymotic fluid is flowed out in stirring while fermenting.

Three, the quantity by the zymotic fluid that flows out adds distilled water (or warm boiling water) again, adds 1% AMS and 1% beta amylase, and pH value is transferred to 5.5 to 6, and temperature is controlled at 50 ℃ to 70 ℃ (from low to high), 4 hours time, the stirring while fermenting.With the zymotic fluid press filtration.

Four, push the zymotic fluid quantity that leaches 2 extraordinarily water in residue, boiled press filtration 30 minutes.

Five, with above-mentioned juice vacuum filtration together, low temperature concentrates, bottling normal-pressure sterilization or pasteurization.

Example 2: utilize solid culture to extract mushroom juice

The pure wheat mushroom solid medium that at first will begin to occur fructification is ground into the general particle of Peas grain, adopts example 1 the same technological process to add enzyme fermentation then and extracts mushroom juice.

Claims

1, a kind of method of extracting mushroom juice is characterized in that this method comprises:

(1) fructification of mushroom is pulverized after, starch and 1: 1 ratio of water adds in distilled water or the cold boiling water by dried thin mushroom powder and water 1: 5 or bright mushroom;

(2) to 2% the cellulase that wherein adds dried thin mushroom, temperature transfers to 45 ℃～55 ℃ pH values and transfers to 5～7, and adds 1% calcium chloride, and stirred 4 hours on the everfermentation limit, and zymotic fluid is flowed out;

(3) quantity by the zymotic fluid that flows out adds distilled water or warm boiling water again, the AMS of adding 1% and 1% beta amylase, and the pH value transfers to 5.5～6, and temperature is controlled at 50 ℃～70 ℃, stirs 4 hours while fermenting, with the zymotic fluid press filtration;

(4) push the zymotic fluid quantity that leaches 2 extraordinarily water in residue, boiled press filtration again 30 minutes;

(5) with above-mentioned juice vacuum filtration together, low temperature concentrates, bottling normal-pressure sterilization or pasteurization.