A kind of flavor-enhancing edible fungus raw material processed product and preparation method thereof

Abstract

The invention provides a flavor enhanced type edible mushroom raw material processed food. The flavor enhanced type edible mushroom raw material processed food is prepared from following raw materials in parts by weight: 10 parts of dried lentinus edodes or leftovers thereof, 5-10 parts of small oyster mushrooms and leftovers thereof, 5-25 parts of flammulina velutipes and leftovers thereof, 10-15 parts of calocybe gambosa and leftovers thereof, 0.02-0.05 part of cellulose, 0.01-0.025 part of xylanase, 0.005-0.01 part of mannase, 0.002-0.005 part of neutral protease, 0.2-0.4 part of glucose, 0.2-0.4 part of fructose, 0.2-0.4 part of xylose, 0.2-0.8 part of rhamnose, 0.2-0.8 part of arabinose, 0.4-1.6 parts of glycine, 0.4-1.6 parts of alanine, 0.4-1.2 parts of cysteine and 0.4-1.2 parts of cysteine hydrochloride.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a flavor-enhanced edible mushroom raw material processed product and a preparation method thereof. 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. Edible fungus cells contain a large amount of protein, nucleic acid, carbohydrates and lipids, which have various health benefits such as anti-cancer, enhancing human immunity, lowering blood pressure, lowering blood fat, anti-thrombosis, anti-arrhythmia, cardiac strengthening, anti-bacterial, anti-viral, etc. Features. [0003] Edible fungi have high nutritional and health value, and are one of the most promising foods in the 21st century recommended by the United Nations Food Organization and the World Health Organization. The annual output of edib...

AI Technical Summary

Problems solved by technology

Although the enzymatic hydrolysis in the process can improve the flavor to a certain extent, simple enzymatic hydrolysis cannot make the product rich enough in flavor

Patent CN101584448A discloses a preparation method of mushroom powder. This method directly counts the raw mushroom powder, and then adds monosaccharides for thermal reaction. Simple thermal reaction cannot form a product with strong flavor.