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Hericium erinaceus multi-mushroom powder and preparing method thereof

A technology of Hericium erinaceus and Hericium erinaceus, applied in the field of edible fungi products and its preparation, can solve the problems of low extraction utilization rate of raw materials, poor nutrition and umami retention, etc., achieve good nutritional and nourishing functions, and regulate human body Immunity, good taste effects

Active Publication Date: 2014-12-10
伊春市山珍大王食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also the problems of low extraction utilization rate of raw materials, poor nutrition and umami retention

Method used

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  • Hericium erinaceus multi-mushroom powder and preparing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A Hericium erinaceus multi-mushroom powder, the composition of parts by weight is as follows: morel enzymatic hydrolyzed powder 10, Hericium erinaceus shiitake enzymatic hydrolyzed powder 40, animal protein hydrolyzed powder 3, salt 0.1;

[0026] The preparation process of the hickory chick enzymatic hydrolysis powder is as follows: the hickory chick is prepared by fermentation, adjusted to 50°C after the fermentation, adding 1% of the weight of the fermentation broth to enzymolyze the cellulase, the temperature is 45°C, the pH is 5, The time is 1 hour; add 0.5% of the weight of the fermentation broth to enzymatic hydrolysis of flavor protease, the enzymatic hydrolysis temperature is 50°C, the pH value is 7, and the enzymatic hydrolysis time is 2 hours; adjust the temperature to 100°C and keep it for 7 minutes, maintain this temperature for centrifugation and maintain the speed At 4000rpm; centrifuge the supernatant and dry to obtain hickory chick enzymolysis powder.

...

Embodiment 2

[0045] A multi-mushroom powder of Hericium erinaceus, comprising the following components in parts by weight: morel enzymatic hydrolysis powder 15, Hericium erinaceus shiitake mushroom enzymatic hydrolysis powder 30, animal protein hydrolysis powder 2, and salt 0.05;

[0046] The preparation process of the hickory chick enzymatic hydrolysis powder is as follows: the hickory chick is prepared by fermentation, adjusted to 40°C after the fermentation, adding 2% of the weight of the fermentation broth to enzymatically hydrolyze the cellulase, the temperature is 50°C, the pH is 5, The time is 0.5 hours; add 0.3% of the weight of the fermentation broth to enzymatically hydrolyze the flavor protease, the enzymolysis temperature is 50°C, the pH value is 6, and the enzymolysis time is 1 hour; adjust the temperature to 110°C and keep it for 5 minutes, maintain this temperature for centrifugation and maintain the speed Above 4000rpm; the centrifuged supernatant is dried to obtain the hick...

Embodiment 3

[0054] A Hericium erinaceus multi-mushroom powder, the composition of parts by weight is as follows: morel enzymatic hydrolysis powder 50, Hericium erinaceus shiitake mushroom enzymatic hydrolysis powder 50, animal protein hydrolysis powder 5, salt 0.2;

[0055] The preparation process of the hickory chick enzymatic hydrolysis powder is as follows: the hickory chick is prepared by fermentation, adjusted to 60°C after the fermentation, adding 0.5% of the weight of the fermentation broth to enzymatically hydrolyze the cellulase, the temperature is 30°C, the pH is 4, Time 1 hour; add flavor protease enzymolysis treatment with 1% of the weight of the fermentation broth, enzymolysis temperature 45°C, pH value 7, enzymolysis time 2 hours; adjust the temperature to 90°C for 10 minutes, maintain this temperature for centrifugation, and maintain the speed Above 4000rpm; the centrifuged supernatant is dried to obtain the hickory chick enzymatic hydrolysis powder.

[0056]The preparation...

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Abstract

The invention discloses hericium erinaceus multi-mushroom powder and a preparing method thereof, and belongs to the field of edible fungus deep processing. The multi-mushroom powder comprises following components by weight: 5-15 parts of morel enzymolysis powder, 30-50 parts of hericium erinaceus-lentinus edodes enzymolysis powder, 2-5 parts of animal protein hydrolysis powder ad 0.05-0.2 part of table salt. A product of the multi-mushroom powder is prepared by weighing raw materials according to the formula, mixing uniformly, performing microwave sterilization and packaging. The product has characteristics of outstanding mushroom fragrance, proper taste and rich nutrition. Through enzymolysis treatment, proteins in sporocarp tissues are degraded to a certain degree, the total content of amino acids is increased by 20-37% than the content of amino acids before the enzymolysis treatment. A special high-temperature centrifugation process is adopted, so that the edible-fungus polysaccharide content of the product is increased by 16-35%. In addition, by good compatibility of various nutrition components generated by the enzymolysis, the product has a good seasoning function and good nutrition and nourishing functions.

Description

technical field [0001] The invention belongs to the field of edible fungus deep processing, in particular to an edible fungus product and a preparation method thereof. Background technique [0002] Hericium erinaceus (scientific name: Hericium erinaceus), also known as Hericium erinaceus, is named only because of its resemblance to Hericium erinaceus. Monkey mushroom, Hericium erinaceus, Hericium erinaceus, is a famous and precious traditional Chinese dish, the meat is tender, fragrant, delicious. It is one of the four famous dishes (hericium, bear's paw, sea cucumber, shark's fin). It is known as "mountain hericium and seafood shark's fin". This fungus of the Dendrite family has hairy spines on the surface of the cap, about 1 to 3 cm long. Its fruiting bodies are round and thick, white when fresh, light yellow to light brown after drying, and the base is narrow or slightly It has a short stalk, the upper part is enlarged, and the diameter is 3.5-10 cm. It looks like a go...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/305A23L1/30A23L1/23A23L1/226A23J1/02A23L27/20A23L27/24
CPCA23L31/00A23L33/17A23V2002/00A23V2200/30A23V2250/208A23V2250/542
Inventor 李建树邵素英
Owner 伊春市山珍大王食品科技有限公司
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