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Preparation method for auricularia auricula ferment

A black fungus and enzyme technology, applied in the field of black fungus enzyme preparation, can solve the problems of lack of black fungus enzymes and small space for development and utilization of black fungus, and achieve the effects of expanding potential value, high protease enzyme activity and high nutritional value

Active Publication Date: 2014-08-27
JILIN AGRICULTURAL UNIV
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Problems solved by technology

[0006] The purpose of the embodiments of the present invention is to provide a method for preparing black fungus enzymes, aiming to solve the problems of lack of black fungus enzyme products and small space for development and utilization of black fungus

Method used

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  • Preparation method for auricularia auricula ferment
  • Preparation method for auricularia auricula ferment
  • Preparation method for auricularia auricula ferment

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Embodiment Construction

[0019] In order to make the object, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the examples. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the present invention.

[0020] The application principle of the present invention will be further described below in conjunction with the accompanying drawings and specific embodiments.

[0021] Such as figure 1 Shown, the preparation method of the black fungus ferment of the embodiment of the present invention comprises the following steps:

[0022] S101: Select the dried black fungus of the current year, screen, wash, rehydrate, soak the black fungus and drinking water at a weight ratio of 1:1, and then perform high-speed homogenization treatment. After soaking, the black fungus is mixed with drinking water at a ratio of 1:1, and then subjecte...

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Abstract

The invention discloses a preparation method for auricularia auricula ferment. The preparation method for auricularia auricula ferment comprises the following steps: screening of auricularia auricula, cleaning, re-watering, high-speed homogenization processing, enzymolysis processing, enzyme inactivation processing, sterilization, lactics fermentation, blending, filtering and sterilization for obtaining the finished product. By performing homogenization processing, pectase enzymolysis and lactics fermentation on auricularia auricula, the obtained auricularia auricula ferment product is relatively high in protease activity and abundant in nutritive value; and also by adding fruit and vegetables, the auricularia auricula product is increased in mouthfeel, and the formed product taste is easy to accept by consumers. The preparation method is simple, well utilizes the nutritive value of auricularia auricula, helps to develop the potential value of auricularia auricula, and provides the auricularia auricula ferment product with excellent mouthfeel and extremely high nutritive value for people.

Description

technical field [0001] The invention belongs to the technical field of black fungus enzyme preparation, in particular to a preparation method of black fungus enzyme. Background technique [0002] Black fungus (Auricularia auricula) is a saprophytic fungus that grows on dead wood. In fungal taxonomy, it belongs to Basidiomycetes, belongs to the order Auricularia, Auriculariaceae, and the genus Auricularia. It is a high-quality and delicious colloidal edible fungus , which contains 8 essential amino acids and multivitamins. It also has pharmacological effects such as tonic, anti-inflammatory, anti-cancer, and cooling blood. [0003] Because black fungus has rich nutritional value and medicinal effect, it causes people's research interest and reports on the development of its products are also increasing. According to literature reports, there are black fungus jam processing technology, compressed black fungus piece processing technology, black fungus Dried spiced spices, bla...

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Application Information

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IPC IPC(8): A23L1/28A23L1/30
CPCA23L2/02A23L2/52A23L29/06A23L29/065A23L31/00
Inventor 刘俊梅张永生田雪华李琢伟刘杨谷雪冬王丹王庆杨盼盼窦明雷鲍海袁宝林程璐
Owner JILIN AGRICULTURAL UNIV
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