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Edible mushroom nourishing powder product and production method thereof

A technology of edible mushrooms and products, which is applied in food preparation, food ingredients, protein food processing, etc., can solve the problems of waste of fermented liquid rich in nutrients, environmental pollution, etc., and achieve increased polysaccharide content, improved nutritional value, good nutrition The effect of nourishing function

Active Publication Date: 2014-12-10
NINGXIA JINBOLE FOOD TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, kimchi manufacturers generally discharge the kimchi fermentation liquid directly, resulting in a large amount of waste of nutrient-rich fermentation liquid and causing environmental pollution to varying degrees.

Method used

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  • Edible mushroom nourishing powder product and production method thereof
  • Edible mushroom nourishing powder product and production method thereof
  • Edible mushroom nourishing powder product and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] An edible fungus nourishing powder product, the composition of parts by weight is as follows: hickory chick enzymolyzed powder 25, animal protein hydrolyzed powder 2, shiitake mushroom enzymolyzed powder 18, kimchi fermented liquid freeze-dried powder 4;

[0024] 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 enzymatically hydrolyze the cellulase, the temperature is 40°C, the pH is 5, Time 1 hour; add 0.8% of the weight of the fermentation broth to enzymatic hydrolysis treatment of flavor protease, enzymatic hydrolysis temperature 50 ° C, pH value 6, after 1 hour of enzymatic hydrolysis time; adjust the temperature to 110 ° C for 8 minutes, centrifuge and take the supernatant to dry Get Morel Mushroom Enzyme Powder.

[0025] The preparation process of shiitake mushroom enzymatic hydrolysis p...

Embodiment 2

[0037] Basic same example 1

[0038] An edible fungus nourishing powder product, the composition of parts by weight is as follows: hickory chick enzymolysis powder 5-30, animal protein hydrolysis powder 1, shiitake mushroom enzymolysis powder 15, kimchi fermented liquid freeze-dried powder 5;

[0039] The polysaccharide content in the final product reaches 11g / 100g.

Embodiment 3

[0041] Basic same example 1

[0042] An edible fungus nourishing powder product, the composition of parts by weight is as follows: hickory chick enzymatic hydrolyzed powder 15, animal protein hydrolyzed powder 1, mushroom enzymatically hydrolyzed powder 20, kimchi fermented liquid freeze-dried powder 3;

[0043] Table 1 Comparison table of product consumption effect

[0044]

[0045] Table 2 Product Standards

[0046]

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Abstract

The invention discloses an edible mushroom nourishing powder product including, by weight, 15-30 parts of a morchella enzymolyzed powder, 1-3 parts of an animal protein hydrolyzed powder, 15-20 parts of a lentinula edodes enzymolyzed powder, and 3-5 parts of pickled vegetable fermentation liquid drying-frozen powder. The morchella enzymolyzed powder is prepared through a following process: preparing the morchella through a fermentation method; adjusting a temperature to 40-60 DEG C; adding cellulase accounting for 0.5-2% by weight of a fermentation liquid of the morchella for carrying out an enzymolysis process; adding flavors protease accounting for 0.3-1% by weight of the fermentation liquid of the morchella for carrying out the enzymolysis process; adjusting the temperature to 90-110 DEG C and maintaining the temperature for 5-10 min; carrying out a centrifugal separation process to obtain a supernate; and drying the supernate to obtain the morchella enzymolyzed powder. The product is delicious in flavor, is rich in various nutritional functional components, is an edible mushroom deep processed product in which nutritional, nourishing and human body immunity adjusting functions are integrated, is convenient to eat and can be directly eaten or can be eaten after being dissolved in water.

Description

technical field [0001] The invention belongs to the field of edible fungus deep processing, and in particular relates to an edible fungus product and a production method thereof. Background technique [0002] Morchella belongs to the subphylum Ascomycotina (Ascomycotina), Discomycetes, Discobacteria, Morchellaceae, and the genus Morchella. Morchella has many small pits on the surface of its cap, and its appearance is very similar to that of sheep. named after the belly. It is a wild rare edible and medicinal fungus, which was first recorded in Li Shizhen's "Compendium of Materia Medica". In traditional Chinese medicine, morel fruiting bodies are used as medicine. Morel is the most famous delicious edible fungus among ascomycetes. Morel contains 22.1% protein, 3.8% fat, and 16.3% polysaccharide; and the ratio of unsaturated fatty acid to saturated fatty acid in fat is 5 to 3, which is beneficial to human body The linoleic acid accounts for 56% of the total fatty acid. The...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/305A23L1/23A23L1/226A23J1/02A23L27/20A23L27/24
CPCA23J1/02A23J3/341A23L31/00A23L33/10A23L33/18A23V2002/00A23V2250/55A23V2200/324
Inventor 李绩李政
Owner NINGXIA JINBOLE FOOD TECH CO LTD
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