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Fermented mushroom product and preparation method thereof

A fermentation type, mushroom technology, applied in food preparation, application, food science and other directions, can solve the problems of single taste and low nutritional value, and achieve the effects of unique flavor, improved health care efficacy, and easy digestion and absorption

Active Publication Date: 2014-04-23
上海大山合菇粮生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to solve the defects that the edible fungus fermented products in the prior art are rarely fermented with a single edible fungus variety, the taste is single, and the nutritional value is not high, the invention provides a product with high nutritional value, unique flavor, health care effect and high digestion and absorption rate. A kind of fermented mushroom product and preparation method thereof

Method used

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  • Fermented mushroom product and preparation method thereof
  • Fermented mushroom product and preparation method thereof
  • Fermented mushroom product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The production process of this product is as follows:

[0032] 1. Raw material processing: select dried shiitake mushrooms, select, remove impurities, wash, add water 7 times the weight of dried shiitake mushrooms, soak for 3 hours, and cut into diced shiitake mushrooms of suitable size.

[0033] Select fresh and plump Pleurotus eryngii, remove impurities, wash, and cut into suitable sized mushroom cubes.

[0034]2. Koji making: After sterilizing the shiitake mushrooms, add Aspergillus oryzae CICC2339 (Shanghai Niang 3.042) in an amount of 0.5‰ of the raw material of the shiitake mushrooms, and culture at a constant temperature of 33°C for 28 hours. At this time, the spores are fat, dense, covered with koji material, yellow-green in color, and no bacteria grow.

[0035] 3. Fermentation: add salt water with a concentration of 10%, and the weight is 2.5 times the weight of the shiitake mushrooms, and ferment at 34°C. When the fermentation reaches the 120th hour, add ster...

Embodiment 2

[0038] The production process of this product is as follows:

[0039] 1. Raw material processing: select dried shiitake mushrooms, select, remove impurities, wash, add water 5 times the weight of dried shiitake mushrooms, soak for 4 hours, and cut into diced shiitake mushrooms of suitable size.

[0040] Select fresh and plump Pleurotus eryngii, remove impurities, wash, and cut into suitable sized mushroom cubes.

[0041] 2. Koji making: add Aspergillus oryzae CICC2339 (Shanghai brewing 3.042) after sterilizing shiitake mushrooms, adding 0.5‰ of the shiitake mushroom raw material, Zygosaccharomyces rouxii CGMCC2.180 and Torulopsis monchii ( Torulopsis mogii) CICC1019, the addition amount was 0.3‰ and 0.1‰ of the raw material of shiitake mushrooms, and cultured at 30°C for 28 hours. At this time, the spores are fat, dense, covered with koji material, yellow-green in color, and no bacteria grow.

[0042] 3. Fermentation: add salt water with a concentration of 14%, and the weigh...

Embodiment 3

[0045] The production process of this product is as follows:

[0046] 1. Raw material processing: select dried shiitake mushrooms, select, remove impurities, wash, add 6 times the weight of dried shiitake mushrooms in water, soak for 5 hours, and cut into diced shiitake mushrooms of suitable size.

[0047] Select fresh and plump Pleurotus eryngii, remove impurities, wash, and cut into suitable sized mushroom cubes.

[0048] 2. Koji making: add Aspergillus oryzae CICC2339 (Shanghai Niang 3.042) and Aspergillus oryzae ACCC30467 (Shanghai Niang 336-2) after the shiitake mushrooms are sterilized. ‰, cultured at 33°C for 28 hours. At this time, the spores are fat, dense, covered with koji material, yellow-green in color, and no bacteria grow.

[0049] 3. Fermentation: add salt water with a concentration of 18%, and the weight is 2.8 times the weight of the shiitake mushrooms, and ferment at 36°C. When the fermentation reaches the 144th hour, add sterilized Pleurotus eryngii, and ...

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Abstract

The invention provides a fermented mushroom product and a preparation method of the fermented mushroom product. The preparation method comprises the following steps: starter propagation: inoculating Aspergillus to sterilized mushrooms pretreated, and cultivating to a mature stable phase to obtain a starter material, wherein the conidial powder addition of Aspergillus is 0.01-0.15wt% of mushrooms; and (2) adding saline, and fermenting for 240-360 hours at 25-48 DEG C, wherein pleurotus eryngii is added when fermentation is carried out for 120-192 hours for co-fermentation till finish. The fermented mushroom product is unique in flavor, high in nutritional value, crisp and tender in taste and easy to digest and adsorb, and meanwhile, nutrition of mushrooms and pleurotus eryngii supplement each other, so that the nutritional value and health-care function of the product are improved to a great extent.

Description

technical field [0001] The invention relates to a fermented mushroom product and a preparation method thereof. Background technique [0002] Lentinus edodes, also known as Xiangjun and Xiangtan, belongs to the mushroom family, is rich in nutrition and has very high medicinal value. The meat of shiitake mushrooms is thick and tender, with delicious taste, unique aroma and rich nutrition. It is a kind of food with the same source of food and medicine, and has high nutritional, medicinal and health value. It can prevent and treat tumors, lower blood lipids, resist thrombosis, invigorate the stomach, protect the liver, prevent rickets and cure anemia, and enhance immunity. It is a treasure for people to prolong their lives. According to data records, every 100 grams of dried shiitake mushrooms contains 13 grams of protein, 1.8 grams of fat, 54 grams of carbohydrates, 7.8 grams of crude fiber, 72 mg of riboflavin, 124 mg of calcium, 415 mg of phosphorus, 25.3 mg of iron, Potass...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L31/00A23L33/00
CPCA23L29/065A23L31/00
Inventor 毛传福赵文华余瑞鑫杨冬代立刚
Owner 上海大山合菇粮生物科技有限公司
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