CN104187585A - Edible fungus multi-mushroom powder product and preparing method thereof - Google Patents
Edible fungus multi-mushroom powder product and preparing method thereof Download PDFInfo
- Publication number
- CN104187585A CN104187585A CN201410345541.8A CN201410345541A CN104187585A CN 104187585 A CN104187585 A CN 104187585A CN 201410345541 A CN201410345541 A CN 201410345541A CN 104187585 A CN104187585 A CN 104187585A
- Authority
- CN
- China
- Prior art keywords
- enzymolysis
- mushroom
- powder
- pleurotus nebrodensis
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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Classifications
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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Abstract
The invention discloses an edible fungus multi-mushroom powder product and a preparing method thereof. The multi-mushroom powder comprises following components by weight: 5-15 parts of morel enzymolysis powder, 10-20 parts of pleurotus nebrodensis-lentinus edodes enzymolysis powder, 2-5 parts of animal protein hydrolysis powder and 0.05-0.2 parts of table salt. The product has characteristics of outstanding mushroom fragrance, proper taste and rich nutrition. The product can be used as a seasoning and be eaten together with rice or bread separately and is a good choice for households and travel. Through enzymolysis treatment, proteins in sporocarp tissues are degraded to a certain degree, the total content of amino acids, which is measured by an automatic amino acid meter, is increased by 20-37% than the content of amino acids before the enzymolysis treatment. The content of various amino acids and other flavor compounds in the product is effectively increased, so that the product is delicious in taste. By good compatibility of various nutrition components generated by the enzymolysis, the product has a good seasoning function and good nutrition and nourishing functions.
Description
Technical field
The invention belongs to edible mushroom deep processing field, particularly a kind of edible fungus and preparation method thereof.
Background technology
Pleurotus nebrodensis, formal name used at school is called Bai Ling and picks up the ears.Pleurotus nebrodensis is a kind of high-quality macro fungi that originates in China.Pleurotus nebrodensis sporophore is pure white limpid, and bacterial context is plump, quality is fine and smooth, tender and crisp, mouthfeel is good, aromatic flavour, nutrition are very abundant, and tool culinary art is worth, and is rare rare natural health-care products, also has higher medical care effect.Last century the eighties, first Pleurotus nebrodensis cultivates successfully in Xinjiang of China, the nineties Beijing etc., and ground enters commercialization in succession produces.
Pleurotus nebrodensis is a kind of rare edible mushroom, according to St Foods Q Supervision & Testing Center, analyzes, and Pleurotus nebrodensis protein content is up to 14.7%.In protein, contain 18 seed amino acids, wherein 8 seed amino acids of needed by human all contain.Every gram of Pleurotus nebrodensis is containing 190 milligrams of polysaccharide.In amino acid, lysine is 569 milligrams/100 grams, is 2.8 times of general flat mushroom; 790.2 milligrams/100 grams of leucines are 2.6 times of general flat mushroom; Isoleucine is 470.1 milligrams/100 grams, is 2.5 times of general flat mushroom; 674.6 milligrams/100 grams of valines, are 2.2 times of general flat mushrooms, and also than the high 1.9-2.7 of general flat mushroom doubly, especially glutamic acid and arginine content are high especially for other human body essential amino acid content.Pleurotus nebrodensis not only amino acid whose content is high, surprisingly arginine, lysine, and these are conducive to the nutritional factors of intelligence development, more taller than the asparagus content that is called in the world intelligence mushroom.Pleurotus nebrodensis also contains a large amount of multivitamins and multi mineral element.The contained a large amount of mushroom polysaccharide of Pleurotus nebrodensis, can strengthen the immunologic function of human body.Cholesterol in its unrighted acid and blood of human body is combined into cholesterol ester, reduces blood pressure, prevents arteriosclerotic effect.The often edible Pleurotus nebrodensis effect of disease dissipating blood stasis and clearing away heat removing toxic substances that disappears in addition.The nutritive value that Pleurotus nebrodensis is surprising, and health care has caused the very big concern of scientific circles.
Hickory chick is under the jurisdiction of Ascomycotina (Ascomycotina), discomycete, Pezizale, Morchellaceae, morchella, and hickory chick has many small ruts with its cap surface, and the outward appearance utmost point is gained the name like sheep tripe.It is a kind of wild famous and precious edible and medical fungi, includes the earliest the > in Li Shizhen (1518-1593 A.D.) < < Compendium of Materia Medica >.The traditional Chinese medical science is used as medicine with Morchella esculenta (L.) Pers sporophore.Hickory chick is foremost delicious edible mushroom in sac fungus, and hickory chick contains protein 22.1%, fat 3.8%, polysaccharide 16.3%; And the unrighted acid in fat is 5 to 3 with the ratio of saturated fatty acid, and the useful linoleic acid of human body is accounted for to 56% of fatty acid total amount.The amino acid of needed by human is complete, and its content is 5 times of Hericium erinaceus.The element that also contains the needed by human such as abundant potassium, phosphorus, calcium, iron, magnesium, zinc and selenium.Wherein the content of potassium, phosphorus is respectively 4 times and 2 times of Cordyceps sinensis, and zinc content is 9 times of Cordyceps sinensis.Selenium can change carcinogenic metabolism direction and anti-oxidant, thereby hickory chick is described as " anticancer star ".
Hickory chick property is flat, and taste is sweet cold, nontoxic, has the function that beneficial stomach, digestion help food, phlegm-eliminiating and qi-regulating, kidney tonifying, establishing-Yang, benefit brain, refresh oneself.Research finds that hickory chick has reducing blood lipid, regulates immunity, antifatigue, anti-radiation, antitumor action, and can alleviate the toxic and side effect that cancer patient's chemicotherapy causes.
Mushroom, claims again mushroom, dried mushroom, is a kind of edible mushroom that human body is had to stronger nutrition health-care functions.According to one's analysis, in 100g fresh mushroom, contain protein 18.4g, fatty 4.8g, carbohydrate 71g (wherein sugar accounts for 35.1g), and contain calcium 120mg, phosphorus 420mg, iron 25mg, vitamin B1 0.07mg, vitamin B2 1.13mg, and vitamin C, 30 plurality of enzymes and 16 seed amino acids, also contain in addition rare ergosterol in general vegetables (generating the precursor substance of vitamin D in human body) and there is the compositions such as double stranded RNA, lentinan of immunologic function.
In mushroom leachate, containing more, can produce that 5 of delicate flavour '---guanylic acid (5 '---GMP) and the mushroom essence (Lenthionine) that produces fragrance, several amino acids and these product taste compositions are used mutually, have just produced the distinctive delicate flavour of mushroom and fragrance.Mushroom contains water-soluble delicate flavour material, can be used as food seasoning, so mushroom important edible and medical fungus and the flavouring that be people.Utilize mushroom raw material, be equipped with suitable auxiliary material and also can process various delicious condiment, so both enriched the kind of food of fungi, improved again the economic benefit of mushroom.
At present to Mushroom production, the research of mushroom processing comes into one's own day by day, < < food and biotechnology journal > > volume the 2nd phase < < Study on Liquid Fermentation Technology of Morchella esculenta > > March the 26th in the 2007th has done to dissolve in research to hickory chick liquid deep layer fermenting, the best medium proportioning of selecting is: corn flour 4.0g/dL, glucose 1.0g/dL, analysis for soybean powder 2.0g/dL, dusty yeast 0.3g/dL, KH
2pO
40.2g/dL, MgSO
40.1g/dL, CaSO
40.1g/dL, selection optimal culture conditions is: 24 ℃, and initial pH5.8, the shaking flask liquid amount of 250mL is 100mL, inoculum concentration 10mL, shaking flask rotating speed 140r/min, fermentation time is 108h.On market, the kind of mushroom converted products mainly concentrates on fresh goods, dried product and three aspects of canned pack, publication number is that China's invention < < mushroom powder and the production technology > > thereof of CN1136408A discloses the edible mushroom powder that is solid powdery, and production technology is: fresh mushroom, rinsing, fragmentation, breaking-wall cell, separation, ultrafiltration, oven dry.Technique is simple but nutrition and the reservation of delicate flavour composition are not fine.
Publication number is that a China invention < < compound mushroom flavoring of CN101617808A and preparation method thereof > > discloses the flavoring that a kind of primary raw material is agaricus bisporus powder, straw mushroom powder, sodium glutamate etc., wherein the preparation method of mushroom powder is: by after fresh mushroom rinsing, boiling, pulverizing, defibrination, homogeneous, then be dried and make through concentrated, spraying.Also exist raw material extraction and application rate not high, nutrition and delicate flavour retain bad problem.
Publication number is that the edible fungus composition > > of a CN101455332A China invention < < disease preventing and treating discloses a kind of effectively disease preventing and treating, the edible fungus composition taking good care of one's health, raw material by following percentage by weight forms: auricularia auriculajudae 8-10%, straw mushroom 9-11%, mushroom 7-9%, mushroom 9-11%, asparagus 11-13%, white fungus 10-12%, glossy ganoderma 12-14%, flat mushroom 7-9%, hedgehog hydnum 8-10%, spice 2-3%, flavouring 2-3% and water 4-6%, total amount 100%.First, by auricularia auriculajudae, straw mushroom, mushroom, mushroom, asparagus, white fungus, glossy ganoderma, flat mushroom and hedgehog hydnum cutting slivering or piece, then add spice, flavouring and water, place in pressure cooker, high temperature 120-150 ℃, boiling 5-10 minute, lets cool, tinning or bottling or pack.
China invention < < antitumor health care mushroom congee > > that publication number is CN103494180A provides a kind of manufacture craft of antitumor health care mushroom congee.This mushroom congee comprises Hericium erinaceus, northern hickory chick, asparagus, mushroom, white fungus, flat mushroom, pleurotus eryngii, seafood mushroom, crab flavour mushroom, tomato, the seed of Job's tears, rice etc., and each raw material is allocated in proportion, selected ingredient requirement green high quality, without disease and pest.Preparation flow comprises the screening of raw material and pretreatment, boiling, tinning, sterilizing etc., and manufacturing process is not added any anticorrisive agent and food additives.Be characterized as: the edible mushroom with antitumor efficacy of take is primary raw material, and raw material is fresh fruit body of edible fungi, uses with antitumor vegetables, cereal collocation, strengthened value and the nutritive value of various raw materials.This mushroom congee comprises various active material as hickory chick element, Flammulin, lentinacin etc., and mushroom taste is strong, nutritious, and enhancing immunity, pre-preventing tumor are had to obvious prevention and health-care effect.This technological operation is simple, and suitable batch production is produced.
The China invention < < instant edible mushroom that publication number is CN101238878A and preparation method thereof > > provides a kind of preparation method of instant edible mushroom, the flavoring that is characterised in that use comprises mushroom powder, this mushroom powder comprises matsutake dry powder 9-11 by mass parts, Boletus luridus dry powder 18-22, flower mushroom dry powder 9-11, HEIHUZHANG fungus dry powder 9-11, hickory chick dry powder 9-11, Termitomyces albuminosus dry powder 9-11, Boletus aereus dry powder 90-110, it is simple that Hericium erinaceus dry powder 9-11. has preparation method's technological process, with low cost, the instant product mouthfeel of making is good, and non-greasy has the feature of the strong natural fresh perfume (or spice) of mushroom.Described mushroom powder obtains granularity 40-120 order by corresponding fresh feed bacterium natural air drying to water content lower than 12% rear grinding.
How to make full use of mushroom nutritious, delicious in taste, be rich in the feature of various nutritional labelings, improve raw material extraction, utilization rate, exploitation has the flavoring products of good nutrition health care, meet and enrich the growing material requisite of people, developing edible mushroom new application is edible mushroom deep processing field problem demanding prompt solution.
Summary of the invention
The technical problem that the present invention solves is to provide a kind of many mushrooms of edible mushroom powder, and the preparation method of this many mushrooms of edible mushroom powder is provided.
Described many mushrooms of edible mushroom powder parts by weight are composed as follows: hickory chick enzymolysis powder 5-15, Pleurotus nebrodensis mushroom enzymolysis powder 10-20, animal protein hydrolysis powder 2-5, salt 0.05-0.2.
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 40-60 ℃ after fermentation ends, adds the cellulase degradation of zymotic fluid weight 0.5-2% and processes, pH4-5, time 0.5-1 hour; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.3-1%, temperature 45-50 ℃, pH6-7, time 1-2 hour; Adjust temperature and keep 5-10 minute, cooling to 90-110 ℃; The dry hickory chick enzymolysis powder that obtains of enzymolysis liquid.
Pleurotus nebrodensis mushroom enzymolysis powder preparation process is as follows: after mushroom and Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are pulverized, crushed material mixes with the ratio of 1:3-6 with water, adjustment temperature is 40-60 ℃, pH is 5.0-7.0, add and adjust temperature behind mushroom and Pleurotus nebrodensis sporophore quality 0.1-0.3% cellulase degradation 1-1.5 hour and keep 2-5 minute to 80-95 ℃, be cooled to rapidly 50 ℃; Add subsequently mushroom and Pleurotus nebrodensis sporophore quality 0.1-0.3% flavor protease carries out enzymolysis, hydrolysis temperature 40-50 ℃, pH value 6-7, enzymolysis time 1-2 hour, then adjust temperature and keep 5-10 minute to 80-95 ℃, centrifugation obtains supernatant, the dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of supernatant spraying.Described mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are all crushed to particle diameter below 0.5mm.The parts by weight of mushroom, Pleurotus nebrodensis, Radix Isatidis and Radix Angelicae Sinensis are respectively mushroom 5-8, Pleurotus nebrodensis 3-4, Radix Isatidis 0.2-0.5, Radix Angelicae Sinensis 0.3-1.
Animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, animal flesh after rubbing is mixed with the ratio of 1:5.1-6 with water and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105-120 micron, colloid mill flow-control be 0.2-0.5 ton/hour; It is 40-60 ℃ that animal flesh after milling treatment of colloid is adjusted to temperature, pH is 5.0-7.0, the papain enzymolysis 60-100 minute that adds 0.12-0.25%, be cooled to 5-10 ℃ to keep 1.5-2 hour, increase the temperature to 85-95 ℃ and keep 10-25 minute, be cooled to rapidly 40-50 ℃, add animal flesh quality 0.12-0.25% flavor protease and carry out enzymolysis, hydrolysis temperature 40-50 ℃, pH value 6-7, enzymolysis time 1-2 hour, obtain animal protein factor digest, get the dry animal protein hydrolysis powder that obtains of centrifuged supernatant (centrifugal rotational speed 3000-5000RPM) spraying.
Described animal flesh is chicken.
The enzyme preparation of adding in the present invention is purchased from Novi's letter, Beijing Dong Huadeng enzyme preparation company.
In the fermentation medium of hickory chick, add the root of bidentate achyranthes and the bark of eucommia enzymolysis liquid of 10-20%;
The described root of bidentate achyranthes and bark of eucommia enzymolysis liquid preparation method are as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, both were pulverized to 100 mesh sieves, crushed mixture is added to 6 times of water-soluble solutions, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes, adjustment temperature is 40-60 ℃, pH is 5.0-7.0, keeps 30～60 minutes, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
Product preparation process of the present invention is as follows:
By formula, take each raw material, mix rear microwave disinfection, packing is product.
Beneficial effect:
It is outstanding that this product has mushroom fragrance, and taste is suitable, and nutritious feature both can be made flavoring, can help separately food again, is the good merchantable brand of house tourism.Pass through enzymolysis processing, make protein in its fructification tissue obtain degraded to a certain extent, utilize amino acid analyzer to measure, total amino acid content has improved 20-37% before than enzymolysis, effectively raise the content of each seed amino acid and other flavor substances in product of the present invention, make product of the present invention delicious in taste, the good compatibility of while due to the various nutritional labelings that enzymolysis produces makes product of the present invention not only have good seasoning function but also has good nutrition nourishing function.
The preparation of animal protein hydrolysis powder, adopt high-pressure homogeneous, enzymolysis high-temperature process in mid-term subsection enzymolysis treatment process to combine, being beneficial to enzyme plays a role, improve enzymolysis efficiency and nutriment stripping, nutritive value and the good taste of product have been improved, this product is good mouthfeel under the condition without flavouring, and taste appraisal score value is used flavouring product higher than related category.
This product special flavour is delicious, is rich in multiple nutrients functional component, is a kind of edible mushroom deep processed product that collects nutrition, nourishing, adjusting immunity of human body function.This product instant, can be used as common food flavoring or chafing dish bottom flavorings edible, also direct-edible.
The specific embodiment
Improve embodiment
The following examples can make the present invention of those skilled in the art's comprehend, but do not limit the present invention in any way.
Embodiment 1
Described many mushrooms of edible mushroom powder parts by weight are composed as follows:
Hickory chick enzymolysis powder 10, Pleurotus nebrodensis mushroom enzymolysis powder 15, animal protein hydrolysis powder 3, salt 0.2;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 45 ℃ after fermentation ends, adds the cellulase degradation of zymotic fluid weight 1% and processes, temperature 45 C, pH5,1 hour time; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.5%, 50 ℃ of hydrolysis temperatures, pH value 7, enzymolysis time 2 hours; Adjust temperature to 100 ℃ and keep 6 minutes, cooling; Enzymolysis liquid freeze drying obtains hickory chick enzymolysis powder.
Pleurotus nebrodensis mushroom enzymolysis powder preparation process is as follows: mushroom and Pleurotus nebrodensis sporophore, after Radix Isatidis and Radix Angelicae Sinensis are pulverized, crushed material mixes with the ratio of 1:5 with water, adjusting temperature is 50 ℃, pH is 6.0, add the cellulase degradation of mushroom and Pleurotus nebrodensis sporophore quality 0.2% after 1 hour, to adjust temperature to 90 ℃ maintenance 3 minutes, be cooled to rapidly 50 ℃, add subsequently mushroom and Pleurotus nebrodensis sporophore quality 0.1% flavor protease carries out enzymolysis, 40 ℃ of hydrolysis temperatures, pH value 6, enzymolysis time 1 hour, then adjusting temperature to 95 ℃ keeps 5 minutes, centrifugation obtains supernatant, the dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of supernatant spraying.Described mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are all crushed to particle diameter below 0.5mm.The parts by weight of mushroom, Pleurotus nebrodensis, Radix Isatidis and Radix Angelicae Sinensis are respectively mushroom 6, Pleurotus nebrodensis 3, Radix Isatidis 0.5, Radix Angelicae Sinensis 0.3;
Animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, animal flesh after rubbing is mixed with the ratio of 1:6 with water and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105 microns, and colloid mill flow-control is 0.3 ton/hour; It is 50 ℃ that animal flesh after milling treatment of colloid is adjusted to temperature, pH is 6.0, add 0.20% papain enzymolysis 80 minutes, be cooled to 8 ℃ to keep 1.5 hours, increase the temperature to 90 ℃ and keep 15 minutes, be cooled to rapidly 45 ℃, add animal flesh quality 0.2% flavor protease and carry out enzymolysis, 50 ℃ of hydrolysis temperatures, pH value 7, enzymolysis time 1 hour, obtain animal protein factor digest, get the dry animal protein hydrolysis powder that obtains of centrifuged supernatant (centrifugal rotational speed 4000RPM) spraying.
Described animal flesh is chicken.
(1) preparation of described fermented morel liquid: adopt slant strains to spread cultivation step by step and obtain hickory chick fungal fermented filtrate;
(1) first order seed is cultivated: hickory chick slant strains is accessed in 500 ml shake flasks to 100 milliliters of fermentation medium loading amounts, 180 revs/min of rotary shaking tables, 24 ℃ of cultivation temperature, incubation time 50 hours;
(2) secondary seed is cultivated: by first order seed, according in 500 milliliters of secondary seed shaking flasks of inoculum concentration access of 10%, condition of culture is identical with first order seed;
(3) three grades of seed culture: secondary seed is accessed in 5000 milliliters of three grades of seed shaking flasks to 1000 milliliters of fermentation medium loading amounts, 100 revs/min of rotary shaking tables, 24 ℃ of cultivation temperature, incubation time 50 hours with 10% inoculum concentration;
(4) first class seed pot is cultivated: three grades of seeds be take to the first class seed pot that 10% inoculum concentration access total measurement (volume) is 150L, fermentation medium loading amount 100L, 24 ℃ of cultivation temperature, 150 revs/min of mixing speeds, ventilation (V/V) 1:0.5, tank pressure 0.05Mpa, incubation time 48 hours;
(5) secondary seed tank is cultivated: it is 1.5 tons of secondary seed tanks that first class seed pot bacterial classification be take to 10% inoculum concentration access total measurement (volume), 1 ton of fermentation medium loading amount, and condition of culture is identical with first class seed pot;
(6) fermentation tank culture: the bacterial classification in secondary seed tank be take to the fermentation tank that 10% inoculum concentration access total measurement (volume) is 13 tons, 10 tons of fermentation medium loading amounts, 24 ℃ of cultivation temperature, 100 revs/min of mixing speeds, ventilation (V/V) 1:0.4, tank pressure 0.05Mpa, incubation time 72 hours.
The fermentation medium of above-mentioned hickory chick consists of: millet 2%, and peptone 1%, beef extract 1%, corn 2.5%, potassium dihydrogen phosphate 0.5%, the root of bidentate achyranthes of 10-20% and bark of eucommia enzymolysis liquid, insufficient section water is supplied; PH7.0-7.2,121 ℃ of high pressure steam sterilization 20min.
The root of bidentate achyranthes and bark of eucommia enzymolysis liquid preparation method are as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, both were pulverized to 100 orders, crushed mixture is added to 6 times of water-soluble solutions, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes, adjusting temperature is 60 ℃, pH is 7.0, keeps 60 minutes, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
The enzyme preparation of adding in the present invention is purchased from letter enzyme preparation company of Novi.
Product preparation process of the present invention is as follows:
By formula, take each raw material, mix rear microwave disinfection, packing is product.
Embodiment 2
Described many mushrooms of edible mushroom powder parts by weight are composed as follows:
Hickory chick enzymolysis powder 15, Pleurotus nebrodensis mushroom enzymolysis powder 10, animal protein hydrolysis powder 5, salt 0.1;
The preparation process of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 60 ℃ after fermentation ends, adds the cellulase degradation of zymotic fluid weight 2% and processes, temperature 60 C, pH4.2,40 minutes time; Add the flavor protease enzymolysis processing of zymotic fluid weight 1%, 45 ℃ of hydrolysis temperatures, pH value 6.2, enzymolysis time 1.5 hours; Adjust temperature to 95 ℃ and keep 10 minutes, cooling; Enzymolysis liquid freeze drying obtains hickory chick enzymolysis powder.
Pleurotus nebrodensis mushroom enzymolysis powder preparation process is as follows: after mushroom and Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are pulverized, crushed material mixes with the ratio of 1:3 with water, adjusting temperature is 60 ℃, pH is 6.8, add the cellulase degradation of mushroom and Pleurotus nebrodensis sporophore quality 0.1% after 1.5 hours, to adjust temperature to 85 ℃ maintenance 5 minutes, be cooled to rapidly 50 ℃; Add subsequently mushroom and Pleurotus nebrodensis sporophore quality 0.3% flavor protease carries out enzymolysis, 45 ℃ of hydrolysis temperatures, pH value 7, enzymolysis time 2 hours, then adjusts temperature to 85 ℃ and keeps 8 minutes, centrifugation obtains supernatant, the dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of supernatant spraying.Described mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are all crushed to particle diameter below 0.5mm.The parts by weight of mushroom, Pleurotus nebrodensis, Radix Isatidis and Radix Angelicae Sinensis are respectively mushroom 8, Pleurotus nebrodensis 4, Radix Isatidis 0.2, Radix Angelicae Sinensis 0.8;
Animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, animal flesh after rubbing is mixed with the ratio of 1:5.1 with water and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 120 microns, and colloid mill flow-control is 0.5 ton/hour; It is 40 ℃ that animal flesh after milling treatment of colloid is adjusted to temperature, and pH is 6.8, adds 0.12% papain enzymolysis 100 minutes, is cooled to 10 ℃ to keep 2 hours, increases the temperature to 85 ℃ and keeps 25 minutes, is cooled to rapidly 50 ℃; Add animal flesh quality 0.15% flavor protease and carry out enzymolysis, 40 ℃ of hydrolysis temperatures, pH value 6.5, enzymolysis time 1.5 hours, obtains animal protein factor digest, gets the dry animal protein hydrolysis powder that obtains of centrifuged supernatant (centrifugal rotational speed 4000RPM) spraying.Described animal flesh is chicken.
In the fermentation medium of described hickory chick, be added with 15% the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
The described root of bidentate achyranthes and bark of eucommia enzymolysis liquid preparation method are with embodiment 1.
The enzyme preparation of adding in the present invention is purchased from Beijing Dong Huadeng enzyme preparation company.
Product preparation process of the present invention is as follows:
By formula, take each raw material, mix rear microwave disinfection, packing is product.
Embodiment 3
This product embodiments 1 product selects Beijing area 100 ages in the elderly's edible January continuously of weak easy catching a cold of 60-75 year in the winter time, edible 100 grams of every day, to eat front and edible rear effect comparison, the results are shown in Table 1, result shows that this product has positive effect to raising the elderly resistance, enhancing body immunity, and product has good edible and nutritious tonifying effect.Many continuously edible this product old men reflect that to take for a long time effect better, and have no interest the whole year, and health is better.
The table 1 eating effect table of comparisons
Sensory evaluation experiment
Invite 30 personnel to carry out sense organ marking to the product of the embodiment of the present invention 1 preparation, each 30 of personnel; Marking comprises outward appearance (20 minutes), quality (25 minutes), local flavor (30 minutes), chews four aspects of rear residue sense (25 minutes), and marking personnel independently carry out, and are independent of each other, accurate to guarantee judging result.To judging result, add up, all score value is got approximation, retains integer, specifically in Table 1:
Table 1 sensory evaluation statistics
Note: show significant difference (P < 0.05) with marking different lowercase alphabets in a line, mark different capitalizations and represent difference extremely significantly (P < 0.01), indicate same letter and represent difference not remarkable (P > 0.05).
Above result shows, product prepared by the present invention has good sensory manifestation from outward appearance, quality, local flavor and mouthfeel.
Claims (10)
1. many mushrooms of edible mushroom powder product, is characterized in that, the parts by weight of described many mushrooms of edible mushroom powder product are composed as follows: hickory chick enzymolysis powder 5-15, Pleurotus nebrodensis mushroom enzymolysis powder 10-20, animal protein hydrolysis powder 2-5, salt 0.05-0.2.
2. a kind of many mushrooms of edible mushroom powder product as claimed in claim 1, it is characterized in that, described hickory chick enzymolysis powder, preparation method thereof is as follows: hickory chick prepares through fermentation method, after fermentation ends, adjust temperature to 40-60 ℃, adding the cellulase degradation of zymotic fluid weight 0.5-2% processes, pH4-5, time 0.5-1 hour; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.3-1%, temperature 45-50 ℃, pH6-7, time 1-2 hour; Adjust temperature and keep 5-10 minute, cooling to 90-110 ℃; The dry hickory chick enzymolysis powder that obtains of enzymolysis liquid.
3. a kind of many mushrooms of edible mushroom powder product as claimed in claim 2, is characterized in that, adds the root of bidentate achyranthes and the bark of eucommia enzymolysis liquid of 10-20% in the fermentation medium of described hickory chick.
4. a kind of many mushrooms of edible mushroom powder product as claimed in claim 2 or claim 3, it is characterized in that, the preparation method of the described root of bidentate achyranthes and bark of eucommia enzymolysis liquid is as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, both were pulverized to 100 mesh sieves, crushed mixture was added to 6 times of water-soluble solutions, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes, adjustment temperature is 40-60 ℃, pH is 5.0-7.0, keeps 30～60 minutes, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid.
5. a kind of many mushrooms of edible mushroom powder product as claimed in claim 1, it is characterized in that, described Pleurotus nebrodensis mushroom enzymolysis powder, preparation method thereof is as follows: after mushroom and Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are pulverized, crushed material mixes with the ratio of 1:3-6 with water, adjustment temperature is 40-60 ℃, pH is 5.0-7.0, adds to adjust temperature behind mushroom and Pleurotus nebrodensis sporophore quality 0.1-0.3% cellulase degradation 1-1.5 hour and keep 2-5 minute to 80-95 ℃, is cooled to rapidly 50 ℃; Add subsequently mushroom and Pleurotus nebrodensis sporophore quality 0.1-0.3% flavor protease carries out enzymolysis, hydrolysis temperature 40-50 ℃, pH value 6-7, enzymolysis time 1-2 hour, then adjust temperature and keep 5-10 minute to 80-95 ℃, centrifugation obtains supernatant, the dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of supernatant spraying.
6. a kind of many mushrooms of edible mushroom powder product as claimed in claim 5, is characterized in that, described mushroom, Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are all crushed to particle diameter below 0.5mm.
7. a kind of many mushrooms of the edible mushroom powder product as described in claim 5 or 6, is characterized in that, the parts by weight of described mushroom, Pleurotus nebrodensis, Radix Isatidis and Radix Angelicae Sinensis are respectively mushroom 5-8, Pleurotus nebrodensis 3-4, Radix Isatidis 0.2-0.5, Radix Angelicae Sinensis 0.3-1.
8. a kind of many mushrooms of edible mushroom powder product as claimed in claim 1, it is characterized in that, described animal protein hydrolysis powder, preparation method thereof is as follows: get animal flesh and rub through meat grinder, animal flesh after rubbing is mixed with the ratio of 1:5.1-6 with water and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105-120 micron, colloid mill flow-control be 0.2-0.5 ton/hour; It is 40-60 ℃ that animal flesh after milling treatment of colloid is adjusted to temperature, pH is 5.0-7.0, the papain enzymolysis 60-100 minute that adds 0.12-0.25%, be cooled to 5-10 ℃ to keep 1.5-2 hour, increase the temperature to 85-95 ℃ and keep 10-25 minute, be cooled to rapidly 40-50 ℃, add animal flesh quality 0.12-0.25% flavor protease and carry out enzymolysis, hydrolysis temperature 40-50 ℃, pH value 6-7, enzymolysis time 1-2 hour, obtain animal protein factor digest, get the dry animal protein hydrolysis powder that obtains of centrifuged supernatant spraying.
9. a kind of many mushrooms of the edible mushroom powder product as described in claim 1 or 8, is characterized in that, described animal flesh is chicken.
10. a preparation method for many mushrooms of edible mushroom powder, is characterized in that, described many mushrooms of edible mushroom powder parts by weight are composed as follows: hickory chick enzymolysis powder 5-15, Pleurotus nebrodensis mushroom enzymolysis powder 10-20, animal protein hydrolysis powder 2-5, salt 0.05-0.2;
The preparation method of described hickory chick enzymolysis powder is as follows: hickory chick prepares through fermentation method, adjusts to 40-60 ℃ after fermentation ends, adds the cellulase degradation of zymotic fluid weight 0.5-2% and processes, pH4-5, time 0.5-1 hour; Add the flavor protease enzymolysis processing of zymotic fluid weight 0.3-1%, temperature 45-50 ℃, pH6-7, time 1-2 hour; Adjust temperature and keep 5-10 minute, cooling to 90-110 ℃; The dry hickory chick enzymolysis powder that obtains of enzymolysis liquid;
In the fermentation medium of described hickory chick, add the root of bidentate achyranthes and the bark of eucommia enzymolysis liquid of 10-20%; The described root of bidentate achyranthes and bark of eucommia enzymolysis liquid preparation method are as follows: the interpolation mass ratio of the root of bidentate achyranthes and the bark of eucommia is 1:2, both were pulverized to 100 mesh sieves, crushed mixture is added to 6 times of water-soluble solutions, the cellulase degradation of interpolation mixture quality 2.5% 35 minutes, adjustment temperature is 40-60 ℃, pH is 5.0-7.0, keeps 30～60 minutes, obtains the root of bidentate achyranthes and bark of eucommia enzymolysis liquid;
Described Pleurotus nebrodensis mushroom enzymolysis powder preparation process is as follows: after mushroom and Pleurotus nebrodensis sporophore, Radix Isatidis and Radix Angelicae Sinensis are pulverized, crushed material mixes with the ratio of 1:3-6 with water, adjustment temperature is 40-60 ℃, pH is 5.0-7.0, add and adjust temperature behind mushroom and Pleurotus nebrodensis sporophore quality 0.1-0.3% cellulase degradation 1-1.5 hour and keep 2-5 minute to 80-95 ℃, be cooled to rapidly 50 ℃; Add subsequently mushroom and Pleurotus nebrodensis sporophore quality 0.1-0.3% flavor protease carries out enzymolysis, hydrolysis temperature 40-50 ℃, pH value 6-7, enzymolysis time 1-2 hour, then adjust temperature and keep 5-10 minute to 80-95 ℃, centrifugation obtains supernatant, the dry Pleurotus nebrodensis mushroom enzymolysis powder that obtains of supernatant spraying; The parts by weight of mushroom, Pleurotus nebrodensis, Radix Isatidis and Radix Angelicae Sinensis are respectively mushroom 5-8, Pleurotus nebrodensis 3-4, Radix Isatidis 0.2-0.5, Radix Angelicae Sinensis 0.3-1;
Described animal protein hydrolysis powder, preparation method thereof is as follows: get quantitative animal flesh and rub through meat grinder, animal flesh after rubbing is mixed with the ratio of 1:5.1-6 with water and through milling treatment of colloid, the gap of adjusting colloid mill stator and rotor is 105-120 micron, colloid mill flow-control be 0.2-0.5 ton/hour; It is 40-60 ℃ that animal flesh after milling treatment of colloid is adjusted to temperature, pH is 5.0-7.0, the papain enzymolysis 60-100 minute that adds 0.12-0.25%, be cooled to 5-10 ℃ to keep 1.5-2 hour, increase the temperature to 85-95 ℃ and keep 10-25 minute, be cooled to rapidly 40-50 ℃, add animal flesh quality 0.12-0.25% flavor protease and carry out enzymolysis, hydrolysis temperature 40-50 ℃, pH value 6-7, enzymolysis time 1-2 hour, obtain animal protein factor digest, get the dry animal protein hydrolysis powder that obtains of centrifuged supernatant (centrifugal rotational speed 3000-5000RPM) spraying; Described animal flesh is chicken;
By above-mentioned composition, take each raw material, mix rear microwave disinfection, packing is product.
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| CN106072406A (en) * | 2016-06-23 | 2016-11-09 | 索郎仁青 | A kind of Tricholoma matsutake (lto et lmai) Singer flavouring agent and preparation method thereof |
| CN109588673A (en) * | 2018-11-09 | 2019-04-09 | 四川新雅轩食品有限公司 | A kind of Wild mushroom soup and preparation method thereof |
| CN110236168A (en) * | 2019-07-29 | 2019-09-17 | 合肥益康现代农业科技开发有限公司 | A kind of seasoning flammulina velutipes powder and preparation method thereof |
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