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Enzyme method for extracting edible fungus draw-off juice

An enzymatic extraction and edible fungus technology, applied in application, food preparation, food science and other directions, achieves the effects of low cost, high enzymatic hydrolysis efficiency, improved nutritional value and delicious taste

Inactive Publication Date: 2007-11-28
TIANJIN CHUNFA BIO TECH GRP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] With the improvement of people's living standards, scientific researchers are paying more and more attention to the development of nutritious food and functional food, but the development of edible fungi products is still mostly at the stage of simple processing of fungi, and industrialized deep processing is seldom

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Take fresh shiitake mushrooms 24g, water 75g, citric acid 0.05g, VC 0.05g, compound cellulase 0.5g, compound protease 0.4g, set aside.

[0018] Mix shiitake mushrooms with water, make a pulp, add citric acid and VC, heat to 80°C, keep warm and extract for 30 minutes, then cool down to 45°C, adjust the pH to 5.0 with 10% hydrochloric acid, add complex cellulase, at 45°C After enzymatic hydrolysis for 150 minutes, compound protease was added, and the enzyme was hydrolyzed at 45°C for 120 minutes, then the temperature was rapidly raised to 90°C and maintained for 10 minutes to inactivate the enzyme. Finally, press filter and concentrate in vacuum to obtain edible fungus leaching juice.

Embodiment 2

[0020] Get fresh oyster mushroom 30g, water 69.3g, citric acid 0.05g, VC 0.05g, compound cellulase 0.4g, compound protease 0.2g, set aside.

[0021] Mix Pleurotus ostreatus with water, make a pulp, add citric acid and VC, heat to 70°C, keep warm and extract for 60 minutes, then cool down to 50°C, adjust the pH to 5.5 with 10% hydrochloric acid, add complex cellulase, at 50°C Enzymolysis at low temperature for 120 minutes; then add complex protease, and enzymolysis at 50°C for 90 minutes, then rapidly raise the temperature to 90°C and maintain for 10 minutes to inactivate the enzyme. Finally, press filter and concentrate in vacuum to obtain edible fungus leaching juice.

Embodiment 3

[0023] Get fresh Flammulina velutipes 20g, water 79g, citric acid 0.05g, VC 0.05g, compound cellulase 0.6g, compound protease 0.3g, set aside.

[0024] Mix Flammulina velutipes with water, make a pulp, add citric acid and VC, heat to 60°C, keep warm and extract for 90 minutes, then cool down to 55°C, adjust the pH to 6.5 with 10% hydrochloric acid, add complex cellulase, at 55°C Enzyme hydrolyze for 90 minutes, then add complex protease, enzymolyze at 55°C for 60 minutes, then rapidly raise the temperature to 90°C, and maintain for 10 minutes to inactivate the enzyme. Finally, press filter and concentrate in vacuum to obtain edible fungus leaching juice.

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Abstract

The present invention discloses enzyme extracting process of edible fungus leaching juice. The enzyme extracting process includes the following steps: mixing edible fungus in 24-34 wt% and water in 65-75 wt%, pulping, adding citric acid in 0.05-0.2 wt% and vitamin C in 0.02-0.1 wt%; heating at 60-80 deg.c to leach for 30-90 min before cooling to 45-55 deg.c, regulating pH value to 5.0-6.5 with 10 % concentration hydrochloric acid solution, adding compound cellulose in 0.2-1.0 wt% and enzymolysis at 45-55 deg.c for 90-150 min; adding compound protease in 0.2-1.0 water and enzymolysis at 45-55 deg.c for 60-120 min; fast heating to 90 deg.c, maintaining for 10 min to deactivate enzyme; and final pressure filtering and vacuum concentrating to obtain the edible fungus leaching juice.

Description

technical field [0001] The invention relates to a method for enzymatically extracting leaching juice of edible fungi, which belongs to the technical field of food. Background technique [0002] Edible fungus is a general term for fungi that can be used by humans, including Hericium erinaceus, boletus, golden ear, and some very rare ones like ganoderma, matsutake, poria cocos, cordyceps, tripe etc. The cells of edible fungi contain a large amount of protein, nucleic acid, carbohydrates and lipids, and the content of nucleic acid and nucleotide is very rich, which is the main reason for its delicious taste. [0003] The active components of edible fungi are distributed in tissues, intracellularly, and bound to the cell membrane and cell wall of mycelial cells. Therefore, only by fully destroying its cell structure can it be released effectively. The cell wall of edible fungi is composed of protein, chitin and cellulose, which is very strong. After enzymatic hydrolysis, the s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/29A23L2/38A23L2/52A23L2/84A23L31/00
Inventor 邢海鹏郝学财
Owner TIANJIN CHUNFA BIO TECH GRP
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