CN103892229A - Pulveroboletus ravenelii extractive and production method thereof - Google Patents
Pulveroboletus ravenelii extractive and production method thereof Download PDFInfo
- Publication number
- CN103892229A CN103892229A CN201210566866.XA CN201210566866A CN103892229A CN 103892229 A CN103892229 A CN 103892229A CN 201210566866 A CN201210566866 A CN 201210566866A CN 103892229 A CN103892229 A CN 103892229A
- Authority
- CN
- China
- Prior art keywords
- yellow
- production method
- mushroom
- fungus essence
- pure water
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 241001600002 Pulveroboletus ravenelii Species 0.000 title abstract 5
- 238000010009 beating Methods 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 33
- 241000233866 Fungi Species 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 5
- 239000004365 Protease Substances 0.000 claims description 5
- 229930003268 Vitamin C Natural products 0.000 claims description 5
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 229940055729 papain Drugs 0.000 claims description 5
- 235000019834 papain Nutrition 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 238000002604 ultrasonography Methods 0.000 claims description 5
- 235000019154 vitamin C Nutrition 0.000 claims description 5
- 239000011718 vitamin C Substances 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 2
- 102000004190 Enzymes Human genes 0.000 claims description 2
- 229940088598 enzyme Drugs 0.000 claims description 2
- 239000000284 extract Substances 0.000 claims description 2
- 238000001035 drying Methods 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000581286 Armillaria luteovirens Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000017233 Marasmius oreades Nutrition 0.000 description 1
- 244000028178 Marasmius oreades Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a pulveroboletus ravenelii extractive and a production method thereof. The pulveroboletus ravenelii extractive is prepared from 100% pulveroboletus ravenelii raw material. The production method is characterized by comprising the steps of color protection, beating, supersonic wave extraction, vacuum concentration and drying. The invention aims to solves the problem of a traditional eating method of pulveroboletus ravenelii and provide a product, which is simple for production, low in cost and convenient for carrying, and has high added value, and the production method thereof.
Description
Technical field
The present invention relates to a kind of edible mushroom essence and production method thereof, specifically, relate to a kind of yellow fungus essence and production method thereof.
Background technology
Yellow mushroom is distributed in the areas such as Qinghai, Tibet, Sichuan, Gansu.This bacterium is born on needle forest land or meadow summer and autumn, especially happiness is born on alpine meadow, can form mycorhiza with herbage, at herb growing season, by Armillaria luteo-virens mycelia apical growth, on meadow, form either large or small circle, semicircle or banded fairy ring, be mainly produced in the Qilian mountains, Qinghai at hillslope, ring Qinghai Lake one is with pollution-free area, 1700～3600 meters of left and right of height above sea level.Well-known because of its aboundresources, in this mushroom protein, contain the multiple elements such as abnormal abundant amino acid and micro-B and C, iron, calcium, nature and flavor are dry flat, nontoxic, and edible mushroom can be satisfied and be enjoyed gourmet's luck and have additional nutrients, and is the very famous distinguishing products in Qinghai Province.
But also there is no the yellow fungus essence product of deep processing at present.
Summary of the invention
The object of the invention is the traditional eating method in order to solve yellow mushroom, a kind of yellow fungus essence and production method thereof are provided.
The invention provides a kind of yellow fungus essence production method, it is characterized in that the yellow mushroom of this Huang fungus essence employing 100% is that raw material is made, it is characterized in that: technique comprises protects look, making beating, ultrasonic wave extraction, Vacuum Concentration, dry.
The described look that protects is to be configured to sodium chloride 0.2～0.3%, vitamin C 0.05～0.1%, and citric acid 0.8～1%, all the other colour protecting liquids that are pure water, are soaked in 25～30min in this colour protecting liquid by cadmium yellow mushroom.
Described making beating is that the yellow mushroom of protecting after look is added to pure water, and weight ratio is yellow mushroom: pure water=1: 1.5, and put into beater making beating 3～5min, then be heated at normal temperatures and pressures 90～100 DEG C of constant temperature 1～1.5min.
It is in the yellow mushroom solution after making beating, to add papain enzymolysis that described ultrasonic wave extracts, enzyme dosage 0.8～1%, temperature is 35～45 DEG C, enzymolysis time 90～110min, then yellow mushroom solution and pure water solid-liquid ratio ultrasonic wave extraction in 1: 1.5 by weight, ultrasonic power 110～120W, ultrasound intensity 0.35～0.45W/cm
2.
Described Vacuum Concentration is at vacuum 0.9～1.0Mpa, under 50～60 DEG C of conditions of temperature, by vacuumizing concentrated soluble solid content >=25% after centrifugation that makes.
The centrifugal spraying of described dry employing is dry, 180～200 DEG C of feeding temperatures, charging rate 18～22r/min.
According to the yellow fungus essence of explained hereafter described above.
Advantage of the present invention is: production method is simple, and cost is low, is easy to carry, and added value is high, has solved the edible defect of yellow mushroom tradition Baoshang.
Detailed description of the invention
Embodiment 1
The 100% new cadmium yellow mushroom gathering is placed in 0.2% sodium chloride, and 0.05% vitamin C, soaks 25min in the colour protecting liquid of 0.8% citric acid and pure water configuration; Taking-up is protected yellow mushroom after look and pure water according to the weight ratio proportional arrangement of 1: 1.5, puts into beater making beating 3min, is heated to 90 DEG C of constant temperature 1.5min under normal temperature and pressure; In yellow mushroom solution after pulling an oar, add 0.8% papain, temperature is 35 DEG C, enzymolysis time 110min, then yellow mushroom solution and pure water solid-liquid ratio ultrasonic wave extraction in 1: 1.5 by weight, ultrasonic power 110W, ultrasound intensity 0.45W/cm
2; Again by yellow mushroom concentrated liquid at vacuum 0.9Mpa, under temperature 50 C condition, by vacuumizing the concentrated concentrate of dissolubility solid content>=25% of making after centrifugation to obtain; Finally adopt centrifugal spraying dry, 180 DEG C of feeding temperatures, charging rate 18r/min makes yellow fungus essence.
Embodiment 2
The 100% new cadmium yellow mushroom gathering is placed in 0.3% sodium chloride, and 0.1% vitamin C, soaks 30min in the colour protecting liquid of 1% citric acid and pure water configuration; Taking-up is protected yellow mushroom after look and pure water according to the weight ratio proportional arrangement of 1: 1.5, puts into beater making beating 5min, is heated to 100 DEG C of constant temperature 1min under normal temperature and pressure; In yellow mushroom solution after pulling an oar, add 1% papain, temperature is 45 DEG C, enzymolysis time 90min, then yellow mushroom solution and pure water solid-liquid ratio ultrasonic wave extraction in 1: 1.5 by weight, ultrasonic power 120W, ultrasound intensity 0.35W/cm
2; Again by yellow mushroom concentrated liquid at vacuum 1.0Mpa, under temperature 60 C condition, by vacuumizing the concentrated concentrate of dissolubility solid content>=25% of making after centrifugation to obtain; Finally adopt centrifugal spraying dry, 200 DEG C of feeding temperatures, charging rate 22r/min makes yellow fungus essence.
Embodiment 3
The 100% new cadmium yellow mushroom gathering is placed in 0.25% sodium chloride, and 0.08% vitamin C, soaks 27min in the colour protecting liquid of 0.9% citric acid and pure water configuration; Taking-up is protected yellow mushroom after look and pure water according to the weight ratio proportional arrangement of 1: 1.5, puts into beater making beating 4min, is heated to 95 DEG C of constant temperature 1.25min under normal temperature and pressure; In yellow mushroom solution after pulling an oar, add 0.9% papain, temperature is 40 DEG C, enzymolysis time 100min, then yellow mushroom solution and pure water solid-liquid ratio ultrasonic wave extraction in 1: 1.5 by weight, ultrasonic power 115W, ultrasound intensity 0.4W/cm
2; Again by yellow mushroom concentrated liquid at vacuum 0.95Mpa, under 55 DEG C of conditions of temperature, by vacuumizing the concentrated concentrate of dissolubility solid content>=25% of making after centrifugation to obtain; Finally adopt centrifugal spraying dry, 190 DEG C of feeding temperatures, charging rate 20r/min makes yellow fungus essence.
Claims (7)
1. a production method for yellow fungus essence, the yellow mushroom of this Huang fungus essence employing 100% is that raw material is made, and it is characterized in that: technique comprises protects look, making beating, ultrasonic wave extraction, Vacuum Concentration, dry.
2. the production method of a kind of yellow fungus essence according to claim 1, described in it is characterized in that, protecting look is to be configured to sodium chloride 0.2～0.3%, vitamin C 0.05～0.1%, citric acid 0.8～1%, all the other are the colour protecting liquid of pure water, and cadmium yellow mushroom is soaked in to 25～30min in this colour protecting liquid.
3. the production method of a kind of yellow fungus essence according to claim 1, it is characterized in that described making beating is that the yellow mushroom of protecting after look is added to pure water, weight ratio is yellow mushroom: pure water=1: 1.5, put into beater making beating 3～5min, then be heated at normal temperatures and pressures 90～100 DEG C of constant temperature 1～1.5min.
4. the production method of a kind of yellow fungus essence according to claim 1, it is characterized in that it is in the yellow mushroom solution after making beating, to add papain enzymolysis that described ultrasonic wave extracts, enzyme dosage 0.8～1%, temperature is 35～45 DEG C, enzymolysis time 90～110min, then yellow mushroom solution and pure water solid-liquid ratio ultrasonic wave extraction in 1: 1.5 by weight, ultrasonic power 110～120W, ultrasound intensity 0.35～0.45W/cm
2.
5. the production method of a kind of yellow fungus essence according to claim 1, is characterized in that described Vacuum Concentration is at vacuum 0.9～1.0Mpa, under 50～60 DEG C of conditions of temperature, by vacuumizing concentrated soluble solid content >=25% after centrifugation that makes.
6. the production method of a kind of yellow fungus essence according to claim 1, is characterized in that the centrifugal spraying of described dry employing is dry, 180～200 DEG C of feeding temperatures, charging rate 18～22r/min.
7. the yellow fungus essence of producing according to the method described in above-mentioned 1～6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210566866.XA CN103892229A (en) | 2012-12-25 | 2012-12-25 | Pulveroboletus ravenelii extractive and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210566866.XA CN103892229A (en) | 2012-12-25 | 2012-12-25 | Pulveroboletus ravenelii extractive and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103892229A true CN103892229A (en) | 2014-07-02 |
Family
ID=50984059
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210566866.XA Pending CN103892229A (en) | 2012-12-25 | 2012-12-25 | Pulveroboletus ravenelii extractive and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103892229A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072365A (en) * | 2016-06-27 | 2016-11-09 | 陈键 | A kind of yellow mushroom mushroom essence with health-care effect and preparation method thereof |
| CN108739929A (en) * | 2018-07-03 | 2018-11-06 | 武汉工程大学 | A kind of digestible person in middle and old age's zhuanggu biscuit |
-
2012
- 2012-12-25 CN CN201210566866.XA patent/CN103892229A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072365A (en) * | 2016-06-27 | 2016-11-09 | 陈键 | A kind of yellow mushroom mushroom essence with health-care effect and preparation method thereof |
| CN108739929A (en) * | 2018-07-03 | 2018-11-06 | 武汉工程大学 | A kind of digestible person in middle and old age's zhuanggu biscuit |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140702 |