CN106036738A - Composite flavor mushroom flavoring soup base and preparation method thereof - Google Patents
Composite flavor mushroom flavoring soup base and preparation method thereof Download PDFInfo
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- CN106036738A CN106036738A CN201610395713.1A CN201610395713A CN106036738A CN 106036738 A CN106036738 A CN 106036738A CN 201610395713 A CN201610395713 A CN 201610395713A CN 106036738 A CN106036738 A CN 106036738A
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- boletus
- boletus edulis
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- termitomyces
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- 235000014347 soups Nutrition 0.000 title claims abstract description 61
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 57
- 235000019634 flavors Nutrition 0.000 title claims abstract description 55
- 239000002131 composite material Substances 0.000 title claims abstract description 39
- 238000002360 preparation method Methods 0.000 title abstract description 11
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- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
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- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
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- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
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- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
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Classifications
-
- 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
- Seasonings (AREA)
Abstract
The invention relates to a composite flavor mushroom flavoring soup base and a preparation method thereof. The composite flavor mushroom flavoring soup base is prepared from boletus edulis, termitomyces albuminosus, wild boletus, boletus aereus, edible salt, monosodium glutamate, chicken extracts, white sugar and white pepper powder. The composite flavor mushroom flavoring soup base belongs to powdered soup type flavoring soup, has a good flavoring effect and is convenient to use. The composite flavor mushroom flavoring soup base is prepared from natural raw materials, contains multiple mushroom ingredients, has relative high nutrition value and has certain nourishing efficacy. The mushroom flavoring soup can be used for cooking dishes, can also be used as a hotpot condiment (a hotpot soup base) and is a universal composite soup base with a natural flavor.
Description
Technical field
The present invention relates to and belongs to food processing field, is specifically related to a kind of composite flavor mushroom soup spice and preparation side thereof
Method.
Background technology
Edible fungi is because being acknowledged as " health food " containing high protein and low fat, and mushroom is referred to as " God's food by the U.S.
Product ", Japan is described as " peak of vegetable food " Lentinus Edodes.Edible fungi, in addition to nutritious, also has higher medicinal merit
Can, a lot of disease can be prevented and treated by dietetic therapy.Therefore, mushroom is classified as the important health food of the 21 century mankind by many countries in the world
One of.Additionally edible fungi contains abundant volatile flavor component, several amino acids and unsaturated fatty acid so that edible fungi
There is local flavor and the mouthfeel of uniqueness.
In recent years, the change in edible fungi market is to surge forward, and new product emerges in an endless stream, and the deep processing as mushroom is produced
A kind of new category-mushroom soup stock of product receives much concern once listing.In areas such as the Yunnan of China, Fujian, Sichuan, have abundant
Domestic fungus resource, wherein Yunnan is as the edible fungi place of production of high-quality, and the yield of edible fungi is maximum, and kind is most.Locality goes out most
The edible fungi bolete to be counted of name and termitomyces, both mushroom not only, as most edible fungi, have the highest food
With being worth and medical value, and meat is tender and crisp, and taste is unique, delicious, has the highest surcharge.
CN102894328A discloses a kind of nourishing mushroom soup flavoring agent and preparation method thereof, following each former by weight portion meter
Material composition, wherein, Boletus aereus 40 parts, Boletus luridus 35 parts, Boletus edulis Bull ex Franch 30 parts, 35 parts of Lentinus Edodes, Fructus Lycii 6 parts, XIAOZAO 5
Part, Radix Angelicae Sinensis 6 parts, Radix Codonopsis 8 parts, 6 parts of Semen Nelumbinis, chicken essence 35 parts and white pepper powder 15 parts.Raw material mushroom in this patent is all taked general
Logical furnace drying method.
At present, although the edible fungi soup stock on market is of a great variety, but it is mostly by artificial culture bacterium and food additive
Make, be only absorbed in taste, and the aspect such as the multiformity to nutrition and the benefiting action to health is general lack of concern, has
Even impair health.
Summary of the invention
To this end, the invention provides a kind of composite flavor mushroom soup spice, described mushroom soup stock is easy to use, both may be used
For cooking dish, can be used as again bottom material of chafing dish (soup for chafing dish), and rich in multiple mushroom composition, be of high nutritive value, have one
Determine nourishing effects.
Present invention also offers the preparation method of above-mentioned composite flavor mushroom soup spice.
For solving above-mentioned technical problem, the present invention adopts the following technical scheme that
A kind of composite flavor mushroom soup spice, its raw material includes following weight parts component:
Boletus edulis Bull ex Franch 5-20, termitomyces 5-20, wild Boletus edulis 3-5,
Boletus aereus 2-4, edible salt 1.04-2.43, monosodium glutamate 0.42-0.97,
Chicken essence 1.04-2.43, white sugar 0.42-0.97, white pepper powder 0.08-0.19,
Water 600-2200.
Preferably, the raw material of composite flavor mushroom soup spice includes following weight parts component:
Boletus edulis Bull ex Franch 5-15, termitomyces 5-15, wild Boletus edulis 4,
Boletus aereus 3, edible salt 1.74, monosodium glutamate 0.69,
Chicken essence 1.74, white sugar 0.69, white pepper powder 0.14,
Water 1000-1800.
Preferably, the raw material of composite flavor mushroom soup spice includes following weight parts component:
Boletus edulis Bull ex Franch 7, termitomyces 13, wild Boletus edulis 4,
Boletus aereus 3, edible salt 1.74, monosodium glutamate 0.69,
Chicken essence 1.74, white sugar 0.69, white pepper powder 0.14,
Water 1400.
Described edible salt is low sodium iodine salt, and described monosodium glutamate is cereal starch monosodium glutamate, and described table sugar is white sugar.
A kind of method preparing composite flavor mushroom soup spice, comprises the steps:
The Boletus edulis Bull ex Franch powder of formula ratio, Collybia albuminosa (Berk.) Petch mycopowder, wild Boletus edulis powder, black cattle liver mycopowder are loaded filtering residue bag, both
Can prevent Tang Pin from foaming, can prevent again insoluble mycopowder from precipitating, affect organoleptic quality.To add the filtering residue bag of mycopowder with food again
Put into together with salt, monosodium glutamate, chicken essence, white sugar, white pepper powder and boil in stockpot, and add after water stirs and boil, boiling 20-
40min, obtains composite flavor mushroom soup spice, and this seasoning bacterium soup is the most direct-edible, can be used as again soup for chafing dish, is a kind of
Natural flavour mountaineous universal compound soup stock, instant, room temperature seals and can preserve simultaneously.
Described preparation method also includes raw material pulverizing step: by Boletus edulis Bull ex Franch, termitomyces, wild Boletus edulis, black cattle
Liver mycopowder is broken to below 0.250mm, and edible salt, monosodium glutamate, chicken essence, white sugar, white pepper powder grind respectively to mean diameter
Below 0.150mm.
Described Boletus edulis Bull ex Franch, wild Boletus edulis, Boletus aereus are first carried out lyophilization again before pulverizing.
Described lyophilization comprises the steps:
(1) precooling
Respectively by Boletus edulis Bull ex Franch, wild Boletus edulis, Boletus aereus freezing 3～4h under the conditions of-20～-16 DEG C, by wet
Material is frozen into solid-state at a lower temperature.
(2) vacuum lyophilization
Boletus edulis Bull ex Franch after step (1) precooling, wild Boletus edulis, Boletus aereus are respectively placed in vacuum be 60～
80Pa, temperature is for carrying out lyophilization under conditions of-40～-36 DEG C so that it is moisture content drops to less than 8%.
Described termitomyces is first carried out carrying out microwave hot air combined being dried again before pulverizing.
The microwave hot air combined dry process conditions of described termitomyces are: microwave power is 10～12W/g, hot blast merit
Rate is 60～80W/g, baking temperature 40～45 DEG C, and frequency of vibration is 38～40Hz, until the moisture content of drying base of termitomyces drops to
Less than 8%.
Described method also comprises the steps: after composite flavor mushroom soup spice vacuum sealed package, in 115-
125 DEG C of sterilizing 15-30min.
The technique scheme of the present invention has the advantage that compared to existing technology
(1) major ingredient of the present invention is Boletus edulis Bull ex Franch, termitomyces, wild Boletus edulis and Boletus aereus.Wherein delicious Hepar Bovis seu Bubali
Bacterium is the most very popular, delicate because its meat is plump, aromatic flavor, delicious flavour, and men of old is referred to as
" delicacy from mountain ", modern is because of its high protein, low fat, and eight kinds of essential amino acids containing needed by human body, and is described as " in element
Meat or fish " and " peace and quiet food ".Boletus edulis Bull ex Franch not only rich in nutritive value, the most also has the highest medical value, its institute
The alkaloid components such as the polysaccharide contained and adenine, choline, rotten ammonia, effective against tumor, virus, and can regulate exempting from of human body
Epidemic disease function.Termitomyces meat flavour is delicious, and its TEAA accounts for the 37.18% of total amino acids, is that high-quality protein comes
Source.Meanwhile, possibly together with bioactive ingredients such as saponin, coumarin, ergosterol, polyphenol in termitomyces, there is refreshment, analgesia anti-
The medical values such as inflammation, antioxidation, regulation blood glucose, blood fat reducing.Boletus luridus sporophore meat is fine and smooth, delicious flavour, rich in albumen
The nutritional labelings such as matter, polysaccharide, calcium, phosphorus, ferrum and riboflavin, same containing the necessary eight kinds of aminoacid of human body, its Glutamic Acid, sky
Winter propylhomoserin, alanine, arginine, lysine content are prominent, therefore have the fresh Flavor of uniqueness.Boletus aereus delicious flavour,
Being one of the most fragrant bolete, it is nutritious, it is necessary to it is left that amino acid content and the ratio E/T of total amino acids content reach 0.4
The right side, and the ratio E/N of essential amino acids content and non-essential amino acid content is more than 0.6, meets the ideal that FAO/WHO proposes
The condition of albumen.And Boletus aereus has the effects such as anti-cancer, cough-relieving, QI invigorating, has the disease such as hypercholesterolemia, hyperlipidemia very
Good effect.It addition, four kinds of mushroom carry out mushroom by amino acid whose principle of complementarity and compound, accomplish nutrition complement, improve
The utilization ratio of protein.As can be seen here, Boletus edulis Bull ex Franch, termitomyces, wild Boletus edulis, Boletus aereus not only delicious and fragrant taste is only
Spy, and there is abundant nutritive value and functional characteristic, it is the quality raw materials doing composite flavor mushroom soup spice.
(2) present invention is by the judgement to character such as the flavor characteristic of variety classes mushroom, functional characteristic, processing characteristics,
Filter out Boletus edulis Bull ex Franch, termitomyces, wild Boletus edulis and the Boletus aereus major ingredient as flavoring agent of the present invention, edible salt, taste
Essence, chicken essence, white sugar, white pepper powder are as adjuvant.Further, mushroom powder is added in filtering residue bag by the present invention, both ensure that
The dissolution of nutrient substance and the release of flavor substance, can well improve again organoleptic quality and the edible quality of bacterium soup.
(3) for obtaining optimal mouthfeel and farthest retaining raw-material nutritional labeling, inventor passes through great many of experiments
Seek to optimum process condition.Boletus edulis Bull ex Franch, termitomyces, wild Boletus edulis and Boletus aereus are used microwave by inventor respectively
Hot air combined be dried, forced air drying, three kinds of drying meanss of vacuum lyophilization are dried, to the aberration of four kinds of mushroom, matter structure,
The characteristics such as rehydration speed, microstructure are measured, comprehensive evaluation result show vacuum lyophilization prepare Boletus edulis Bull ex Franch,
Wild Boletus edulis and Boletus aereus, and microwave hot air combined be dried prepare termitomyces performance optimal, therefore Boletus edulis Bull ex Franch,
Wild Boletus edulis and Boletus aereus are first carried out vacuum lyophilization again before pulverizing, and termitomyces is first carried out before pulverizing
The most microwave hot air combined dry.This it is dried mushroom by vacuum freeze-drying method and microwave-hot air drying method, can more preferably preserve
The nutrition composition of mushroom and organoleptic quality.Carry out mushroom by amino acid whose principle of complementarity to compound simultaneously, accomplish nutrition complement,
Improve the utilization ratio of protein.
(4) the invention belongs to composite flavor mushroom soup spice, described mushroom soup stock is easy to use, can be not only used for the cooking
Dish, can be used as again bottom material of chafing dish (soup for chafing dish).And, the composite flavor mushroom soup spice of the present invention uses natural material
Making, the proportioning of raw material mushroom is the comprehensive different physical characteristic of mushroom, nutritional labeling, volatile flavor component and contained
The complementary analysis result of different aminoacids, and the Analyses Methods for Sensory Evaluation Results combining finished product draws.Described mushroom soup stock is not
Only unique flavor, and nutritive value is higher, has certain nourishing effects.
(5) by Boletus edulis Bull ex Franch powder, Collybia albuminosa (Berk.) Petch mycopowder, open country in the preparation process of the composite flavor mushroom soup spice of the present invention
Raw Hepar Bovis seu Bubali mycopowder, black cattle liver mycopowder load filtering residue bag, have the most both been possible to prevent Tang Pin to foam, and are possible to prevent again insoluble mycopowder to sink
Form sediment, affect the organoleptic quality of finished product.This seasoning bacterium soup is the most direct-edible, can be used as again soup for chafing dish, is a kind of natural flavour mountaineous
Universal compound soup stock, instant.Food storing phase Acceleration study result according to relevant soup stock product shows, this
Bright composite flavor mushroom soup spice is after aluminium foil bag vacuum sealed package, in 115-125 DEG C of sterilizing 15-30min, Ji Kechang
Temperature preserves 12 months.
Detailed description of the invention
The present invention can be embodied in many different forms, and should not be construed as limited to embodiment set forth herein.
On the contrary, it is provided that these embodiments so that the disclosure will be thorough and complete, and the design of the present invention will be fully conveyed to
Those skilled in the art, the present invention will only be defined by the appended claims.
Embodiment 1
Composite flavor mushroom soup spice in the present embodiment, its raw material includes following weight parts component:
Boletus edulis Bull ex Franch 7 weight portion, termitomyces 13 weight portion, wild Boletus edulis 4 weight portion, Boletus aereus 3 weight portion, food
By salt 1.74 weight portion, monosodium glutamate 0.69 weight portion, chicken essence 1.74 weight portion, white sugar 0.69 weight portion, white pepper powder 0.14 weight
Part, water 1400 weight portion.
1) pretreatment of raw material: select Yunnan Boletus edulis Bull ex Franch, termitomyces, wild Boletus edulis and Hei Niu that commercially available quality is good
Liver bacterium, picks out size uniform, without the mushroom rotted, removes silt and the impurity on mushroom surface with the clear water of flowing, cleans altogether
Twice, each 30s；Select each adjuvant that commercially available quality is good: edible salt, monosodium glutamate, chicken essence, white sugar, white pepper powder.
2) it being dried: by described step 1) the pretreatment Boletus edulis Bull ex Franch, wild Boletus edulis and the Boletus aereus that obtain be at-20 DEG C
Under the conditions of precooling 4h, make wet stock be frozen into solid-state at such a temperature.Then by the Boletus edulis Bull ex Franch after precooling, wild cattle
It is 60Pa that liver bacterium, Boletus aereus are respectively placed in vacuum, and temperature carries out freezing (distillation) and is dried, simultaneously under conditions of being-40 DEG C
There is provided latent heat of sublimation by heating plate, make distillation constantly carry out.Due to liter Huawei's endothermic process, along with constantly carrying out of distillation,
Temperature of charge decreases, but vacuum level requirements is more and more higher, therefore provides latent heat of sublimation, the water in material by heating plate
Divide and be directly sublimed into gaseous state without liquid, finally make material dewatering so that it is moisture content drops to less than 8%.
By described step 1) termitomyces that obtains of pretreatment carries out microwave hot air combined being dried, and microwave power is 12W/g, heat
Wind power is 80W/g, baking temperature 40 DEG C, and frequency of vibration isUntil the moisture content of drying base of termitomyces drops to less than 8%
Safe storage level.
3) mushroom is pulverized: by described step 2) Boletus edulis Bull ex Franch that obtains, termitomyces, wild Boletus edulis and Boletus aereus use
Pulverizer is pulverized respectively, pulverizes 30s every time, and powder is crossed 40 mesh, 60 mesh sieves successively, and mean diameter reaches 0.250mm.
4) adjuvant is pulverized: by described step 1) edible salt that obtains, monosodium glutamate, chicken essence, white sugar, white pepper powder mortar grind
Broken, powder is crossed 100 mesh sieves, mean diameter reaches 0.150mm.
5) dispensing: various raw materials and adjuvant press recipe requirements weigh: Boletus edulis Bull ex Franch 7 weight portion, termitomyces 13 weight portion,
Wild Boletus edulis 4 weight portion, Boletus aereus 3 weight portion, edible salt 1.74 weight portion, monosodium glutamate 0.69 weight portion, chicken essence 1.74 weight
Amount part, white sugar 0.69 weight portion, white pepper powder 0.14 weight portion, water 1400 weight portion.By described step 3) prepare delicious cattle
Liver mycopowder, Collybia albuminosa (Berk.) Petch mycopowder, wild Boletus edulis powder and black cattle liver mycopowder are pressed formula proportion and are added in filtering residue bag, and by step 4) system
Edible salt, monosodium glutamate, chicken essence, white sugar, white pepper powder press formula proportion and mix.Putting into together boils in stockpot, boiling
30min, obtains composite flavor mushroom soup spice.By composite flavor mushroom soup spice after aluminium foil bag vacuum sealed package, in
121 DEG C of sterilizing 20min, can preserve 12 months by room temperature.
Gained mushroom soup stock is easy to use, and the proportioning of raw material mushroom is the comprehensive different physical characteristic of mushroom, nutritional labeling
With the analysis result of volatile flavor component, and the Analyses Methods for Sensory Evaluation Results that combines finished product draws.It addition, four kinds of mushroom pass through
Amino acid whose principle of complementarity carries out mushroom and compounds, and has accomplished nutrition complement, has improve the utilization ratio of protein.In preparation process
In, for obtaining optimal mouthfeel farthest retain raw-material nutritional labeling, inventor by great many of experiments seek to
Optimum process condition, is dried mushroom by vacuum freeze-drying method and microwave-hot air drying method, can preferably preserve the battalion of mushroom
Support component and organoleptic quality.Described mushroom soup stock not only unique flavor, and nutritive value is higher, has and necessarily nourishes merit
Effect.
Embodiment 2
Composite flavor mushroom soup spice in the present embodiment, its raw material includes following weight parts component:
Boletus edulis Bull ex Franch 12 weight portion, termitomyces 8 weight portion, wild Boletus edulis 4 weight portion, Boletus aereus 3 weight portion, food
By salt 1.74 weight portion, monosodium glutamate 0.69 weight portion, chicken essence 1.74 weight portion, white sugar 0.69 weight portion, white pepper powder 0.14 weight
Part, water 1000 weight portion.
1) pretreatment of raw material: select Yunnan Boletus edulis Bull ex Franch, termitomyces, wild Boletus edulis and Hei Niu that commercially available quality is good
Liver bacterium, picks out size uniform, without the mushroom rotted, removes silt and the impurity on mushroom surface with the clear water of flowing, cleans altogether
Twice, each 30s；Select each adjuvant that commercially available quality is good: edible salt, monosodium glutamate, chicken essence, white sugar, white pepper powder.
2) it being dried: by described step 1) the pretreatment Boletus edulis Bull ex Franch, wild Boletus edulis and the Boletus aereus that obtain be at-16 DEG C
Under the conditions of precooling 3h, make wet stock be frozen into solid-state at such a temperature.Then by the Boletus edulis Bull ex Franch after precooling, wild cattle
It is 70Pa that liver bacterium, Boletus aereus are respectively placed in vacuum, and temperature carries out freezing (distillation) and is dried, simultaneously under conditions of being-38 DEG C
There is provided latent heat of sublimation by heating plate, make distillation constantly carry out.Due to liter Huawei's endothermic process, along with constantly carrying out of distillation,
Temperature of charge decreases, but vacuum level requirements is more and more higher, therefore provides latent heat of sublimation, the water in material by heating plate
Divide and be directly sublimed into gaseous state without liquid, finally make material dewatering so that it is moisture content drops to less than 8%.
By described step 1) termitomyces that obtains of pretreatment carries out microwave hot air combined being dried, and microwave power is 10W/g, heat
Wind power is 60W/g, baking temperature 43 DEG C, and frequency of vibration isUntil the moisture content of drying base of termitomyces drops to less than 8%
Safe storage level.
3) mushroom is pulverized: by described step 2) Boletus edulis Bull ex Franch that obtains, termitomyces, wild Boletus edulis and Boletus aereus use
Pulverizer is pulverized respectively, pulverizes 30s every time, and powder is crossed 40 mesh, 60 mesh sieves successively, and mean diameter reaches 0.250mm.
4) adjuvant is pulverized: by described step 1) edible salt that obtains, monosodium glutamate, chicken essence, white sugar, white pepper powder mortar grind
Broken, powder is crossed 100 mesh sieves, mean diameter reaches 0.150mm.
5) dispensing: various raw materials and adjuvant press recipe requirements weigh: Boletus edulis Bull ex Franch 12 weight portion, termitomyces 8 weight portion,
Wild Boletus edulis 4 weight portion, Boletus aereus 3 weight portion, edible salt 1.74 weight portion, monosodium glutamate 0.69 weight portion, chicken essence 1.74 weight
Amount part, white sugar 0.69 weight portion, white pepper powder 0.14 weight portion, water 1000 weight portion.By described step 3) prepare delicious cattle
Liver mycopowder, Collybia albuminosa (Berk.) Petch mycopowder, wild Boletus edulis powder and black cattle liver mycopowder are pressed formula proportion and are added in filtering residue bag, and by step 4) system
Edible salt, monosodium glutamate, chicken essence, white sugar, white pepper powder press formula proportion and mix.Putting into together boils in stockpot, boiling
20min, obtains composite flavor mushroom soup spice, by composite flavor mushroom soup spice after aluminium foil bag vacuum sealed package, in
115 DEG C of sterilizing 30min, can preserve 12 months by room temperature.
Embodiment 3
Composite flavor mushroom soup spice in the present embodiment, its raw material includes following weight parts component:
Boletus edulis Bull ex Franch 16 weight portion, termitomyces 4 weight portion, wild Boletus edulis 4 weight portion, Boletus aereus 3 weight portion, food
By salt 1.74 weight portion, monosodium glutamate 0.69 weight portion, chicken essence 1.74 weight portion, white sugar 0.69 weight portion, white pepper powder 0.14 weight
Part, water 1800 weight portion.
1) pretreatment of raw material: select Yunnan Boletus edulis Bull ex Franch, termitomyces, wild Boletus edulis and Hei Niu that commercially available quality is good
Liver bacterium, picks out size uniform, without the mushroom rotted, removes silt and the impurity on mushroom surface with the clear water of flowing, cleans altogether
Twice, each 30s；Select each adjuvant that commercially available quality is good: edible salt, monosodium glutamate, chicken essence, white sugar, white pepper powder.
2) it being dried: by described step 1) the pretreatment Boletus edulis Bull ex Franch, wild Boletus edulis and the Boletus aereus that obtain be at-20 DEG C
Under the conditions of precooling 3.5h, make wet stock be frozen into solid-state at such a temperature.Then by the Boletus edulis Bull ex Franch after precooling, wild
It is 80Pa that bolete, Boletus aereus are respectively placed in vacuum, and temperature carries out freezing (distillation) and is dried under conditions of being-36 DEG C, with
Time by heating plate provide latent heat of sublimation, make distillation constantly carry out.Due to liter Huawei's endothermic process, along with constantly entering of distillation
OK, temperature of charge decreases, but vacuum level requirements is more and more higher, therefore provides latent heat of sublimation by heating plate, in material
Moisture be directly sublimed into gaseous state without liquid, finally make material dewatering so that it is moisture content drops to less than 8%.
By described step 1) termitomyces that obtains of pretreatment carries out microwave hot air combined being dried, and microwave power is 11W/g, heat
Wind power is 75W/g, baking temperature 45 DEG C, and frequency of vibration isUntil the moisture content of drying base of termitomyces drops to less than 8%
Safe storage level.
3) mushroom is pulverized: by described step 2) Boletus edulis Bull ex Franch that obtains, termitomyces, wild Boletus edulis and Boletus aereus use
Pulverizer is pulverized respectively, pulverizes 30s every time, and powder is crossed 40 mesh, 60 mesh sieves successively, and mean diameter reaches 0.250mm.
4) adjuvant is pulverized: by described step 1) edible salt that obtains, monosodium glutamate, chicken essence, white sugar, white pepper powder mortar grind
Broken, powder is crossed 100 mesh sieves, mean diameter reaches 0.150mm.
5) dispensing: various raw materials and adjuvant press recipe requirements weigh: Boletus edulis Bull ex Franch 16 weight portion, termitomyces 4 weight portion,
Wild Boletus edulis 4 weight portion, Boletus aereus 3 weight portion, edible salt 1.74 weight portion, monosodium glutamate 0.69 weight portion, chicken essence 1.74 weight
Amount part, white sugar 0.69 weight portion, white pepper powder 0.14 weight portion, water 1800 weight portion.By described step 3) prepare delicious cattle
Liver mycopowder, Collybia albuminosa (Berk.) Petch mycopowder, wild Boletus edulis powder and black cattle liver mycopowder are pressed formula proportion and are added in filtering residue bag, and by step 4) system
Edible salt, monosodium glutamate, chicken essence, white sugar, white pepper powder press formula proportion and mix.Putting into together boils in stockpot, boiling
40min, obtains composite flavor mushroom soup spice.By composite flavor mushroom soup spice after aluminium foil bag vacuum sealed package, in
125 DEG C of sterilizing 15min, can preserve 12 months by room temperature.
Embodiment 4
Composite flavor mushroom soup spice in the present embodiment, its raw material includes following weight parts component:
Boletus edulis Bull ex Franch 13 weight portion, termitomyces 7 weight portion, wild Boletus edulis 4 weight portion, Boletus aereus 3 weight portion, food
By salt 1.74 weight portion, monosodium glutamate 0.69 weight portion, chicken essence 1.74 weight portion, white sugar 0.69 weight portion, white pepper powder 0.14 weight
Part, water 1400 weight portion.
Its preparation method is with embodiment 1.
Embodiment 5
Composite flavor mushroom soup spice in the present embodiment, its raw material includes following weight parts component:
Boletus edulis Bull ex Franch 14 weight portion, termitomyces 6 weight portion, wild Boletus edulis 4 weight portion, Boletus aereus 3 weight portion, food
By salt 1.74 weight portion, monosodium glutamate 0.69 weight portion, chicken essence 1.74 weight portion, white sugar 0.69 weight portion, white pepper powder 0.14 weight
Part, water 1600 weight portion.
Its preparation method is with embodiment 1.
Obviously, above-described embodiment is only for clearly demonstrating example, and not restriction to embodiment.Right
For those of ordinary skill in the field, can also make on the basis of the above description other multi-form change or
Variation.Here without also cannot all of embodiment be given exhaustive.And the obvious change thus extended out or
Change among still in the protection domain of the invention.
Claims (11)
1. a composite flavor mushroom soup spice, it is characterised in that its raw material includes following weight parts component:
Boletus edulis Bull ex Franch 5-20, termitomyces 5-20, wild Boletus edulis 3-5,
Boletus aereus 2-4, edible salt 1.04-2.43, monosodium glutamate 0.42-0.97,
Chicken essence 1.04-2.43, white sugar 0.42-0.97, white pepper powder 0.08-0.19,
Water 600-2200.
Composite flavor mushroom soup spice the most according to claim 1, it is characterised in that its raw material includes following weight parts group
Point:
Boletus edulis Bull ex Franch 5-15, termitomyces 5-15, wild Boletus edulis 4,
Boletus aereus 3, edible salt 1.74, monosodium glutamate 0.69,
Chicken essence 1.74, white sugar 0.69, white pepper powder 0.14,
Water 1000-1800.
Composite flavor mushroom soup spice the most according to claim 1, it is characterised in that its raw material includes following weight parts group
Point:
Boletus edulis Bull ex Franch 7, termitomyces 13, wild Boletus edulis 4,
Boletus aereus 3, edible salt 1.74, monosodium glutamate 0.69,
Chicken essence 1.74, white sugar 0.69, white pepper powder 0.14,
Water 1400.
4. according to composite flavor mushroom soup spice described in claim 1 or 2 or 3, it is characterised in that described edible salt is low
Sodium iodine salt, described monosodium glutamate is cereal starch monosodium glutamate, and described table sugar is white sugar.
5. the method preparing composite flavor mushroom soup spice, it is characterised in that comprise the steps:
The Boletus edulis Bull ex Franch powder of formula ratio, Collybia albuminosa (Berk.) Petch mycopowder, wild Boletus edulis powder, black cattle liver mycopowder are loaded filtering residue bag, then by
Add the same edible salt of filtering residue bag of mycopowder, monosodium glutamate, chicken essence, white sugar, white pepper powder put into together and boil in stockpot, and add water and stir
Boil after mixing uniformly, boiling 20-40min, obtain composite flavor mushroom soup spice.
Method the most according to claim 5, it is characterised in that also include raw material pulverizing step: by Boletus edulis Bull ex Franch, Collybia albuminosa (Berk.) Petch
Bacterium, wild Boletus edulis, Boletus aereus are crushed to below 0.250mm, and edible salt, monosodium glutamate, chicken essence, white sugar, white pepper powder are respectively
Grind to mean diameter 0.150mm.
Method the most according to claim 6, it is characterised in that described Boletus edulis Bull ex Franch, wild Boletus edulis, Boletus aereus
Lyophilization more first it is carried out before pulverizing.
Method the most according to claim 7, it is characterised in that described lyophilization comprises the steps:
(1) precooling
Respectively by Boletus edulis Bull ex Franch, wild Boletus edulis, Boletus aereus freezing 3～4h under the conditions of-20～-16 DEG C；
(2) vacuum lyophilization
Boletus edulis Bull ex Franch after step (1) precooling, wild Boletus edulis, Boletus aereus are respectively placed in vacuum be 60～
80Pa, temperature is for carrying out lyophilization under conditions of-40～-36 DEG C so that it is moisture content drops to less than 8%.
Method the most according to claim 6, it is characterised in that it is micro-that described termitomyces is first carried out re-sampling before pulverizing
Ripple is hot air combined to be dried.
Method the most according to claim 9, it is characterised in that the microwave hot air combined dry work of described termitomyces
Skill condition is: microwave power is 10～12W/g, and hot blast power is 60～80W/g, baking temperature 40～45 DEG C, frequency of vibration 38
～40Hz, until the moisture content of drying base of termitomyces drops to less than 8%.
11. according to the method described in any one of claim 5-10, it is characterised in that described method also comprises the steps:
After composite flavor mushroom soup spice vacuum sealed package, in 115-125 DEG C of sterilizing 15-30min.
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| CN106616837A (en) * | 2016-12-28 | 2017-05-10 | 中国包装和食品机械有限公司 | Instant compound mushroom soup bag and preparation method thereof |
| CN107156710A (en) * | 2017-04-25 | 2017-09-15 | 四川森迪科技发展股份有限公司 | A kind of fig herbal cuisine bag of Baoshang and preparation method thereof |
| CN109247555A (en) * | 2018-11-29 | 2019-01-22 | 四川腾耀农业科技开发有限责任公司 | A kind of mushroom soup stock preparation method |
| CN111248425A (en) * | 2020-03-23 | 2020-06-09 | 广汉市迈德乐食品有限公司 | Preparation method of edible fungus beef tallow stock pot bottom material |
| CN113383934A (en) * | 2021-05-19 | 2021-09-14 | 重庆德庄农产品开发有限公司 | Crucian hotpot soup base and preparation method thereof |
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