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Mushroom diet food and preparation method thereof

A technology for diet food and shiitake mushrooms, which is applied in food preparation, food science, application and other directions, can solve the problems of volatile inactivation, unfavorable production of industrialized products, etc. active effect

Active Publication Date: 2015-05-06
SHANXI ZHONGDA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Li Yongjuan's "Research Progress on the Inhibition of Lipase Activity by Natural Products" also pointed out that in addition to some small molecular compounds, some plant proteins also have certain lipase inhibitory activity, but most of these lipase inhibitors are easily denatured and inactivated at high temperature. Not conducive to the production of industrialized products

Method used

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  • Mushroom diet food and preparation method thereof
  • Mushroom diet food and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0016] CaCl 2 - Preparation of microcrystalline cellulose: take 100g of microcrystalline cellulose and immerse in 1% CaCl 2 Soak in the solution for 30min, then take it out, drain off the surface moisture, put it in a microwave oven, and dry it with microwave puffing until the moisture content is below 5%, to obtain CaCl 2 Adsorbed microcrystalline cellulose. The microcrystalline cellulose treated by this method has good bulkiness, and the adsorption rate to water-soluble mushroom protein is 85%, which is 15% higher than that of common microcrystalline cellulose.

[0017] Take 1kg of shiitake mushroom powder, add 20kg of distilled water, stir and extract in a 24°C water bath for 5.5h, then centrifuge at 3500rpm to collect the supernatant; adjust the pH to 8.5, add 0.03g of alkaline protease per gram of protein, and act in a 50°C water bath for 50min , boiled to kill the enzyme, after cooling, centrifuge to get the supernatant, and the supernatant is successively filtered wit...

Embodiment 2

[0022] CaCl 2 -The preparation of microcrystalline cellulose is the same as in Example 1.

[0023] Take 1kg of shiitake mushroom powder, add 25kg of distilled water, stir and extract in a 30°C water bath for 4 hours, then centrifuge to collect the supernatant, adjust the pH to 9.0, add 0.05g of alkaline protease per gram of protein, modify it in a 55°C water bath for 30 minutes, and boil it off After the enzyme is cooled, the supernatant is obtained by centrifugation, and the supernatant is successively filtered with a 20KDa ultrafiltration membrane and a 500Da nanofiltration membrane to obtain a retentate with an intermediate molecular weight. Concentrate the retentate in vacuum to a protein content of 30%, mix it with 2.5% sodium alginate solution at a volume ratio of 2:1, stir evenly, add 15g of processed CaCl 2 - Embedding with microcrystalline cellulose, then drying and pulverizing to obtain the shiitake mushroom protein embedding with weight loss effect.

[0024] The ...

Embodiment 3

[0026] CaCl 2 -The preparation of microcrystalline cellulose is the same as in Example 1.

[0027] Take 1kg of shiitake mushroom powder, add 15kg of distilled water, extract in a 26°C water bath for 5 hours, centrifuge to collect the supernatant, add 0.06g of alkaline protease per gram of protein, modify at 60°C and pH7.5 for 60min, hydrolyze and boil Inactivate the enzyme for 10 minutes, take the supernatant, filter the supernatant with 20KDa and 500Da ultrafiltration membranes successively to collect the retentate with intermediate molecular weight, and vacuum concentrate the retentate to a protein content of 35%. Mix the concentrated retentate with 2.5% sodium alginate solution at a volume ratio of 2:1, and add 15g of CaCl per 100ml of the mixture of retentate and sodium alginate 2 -Microcrystalline cellulose, mixed evenly, dried and crushed to obtain the mushroom protein-embedded food with weight loss function. The protein modification is fed to animals to show obvious w...

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Abstract

The invention provides a mushroom diet food and a preparation method thereof, relating to the fields of mushroom deep processing and diet foods. The method comprises the following steps: firstly, drying and crushing mushrooms; adding clear water to mushroom powder and extracting protein for 1-6 hours; centrifuging to remove insoluble matters; adding alkaline protease to supernatant, and properly modifying the protein at 50-60 DEG C under a weak basic condition for 20-60 minutes; carrying out ultrafiltration on properly modified protein solution by virtue of an ultrafiltration membrane of which molecular weigh cut off is 20KDa, and collecting filtrated liquid; carrying out nanofiltration on the filtered liquid by virtue of a nanofiltration membrane of which the molecular weigh cut off is 500Da, collecting cutoff liquid, and concentrating the cutoff liquid in vacuum; and adding sodium alginate and microcrystalline cellulose, coating, drying and crushing to obtain a mushroom protein embedding material with a weight-losing effect. The mushroom diet food can be used as a simple diet food for the obesity.

Description

technical field [0001] The invention relates to deep-processing and weight-loss food of shiitake mushrooms, in particular to a diet food of shiitake mushrooms and a preparation method thereof. Background technique [0002] Shiitake mushroom is a kind of fungus that can be used for both food and medicine. At present, the research on shiitake mushrooms is mainly focused on the separation and purification of lentinan, as well as the research on its anti-tumor effects. There are few research reports on the extraction and utilization of Lentinus edodes protein. In "Research on Extraction and Preparation of Lentinus edodes Protein" and "Fractional Purification and Structural Analysis of Lentinus edodes Protein", Li Bo described the use of strong alkali at pH 10.0 to obtain protein from lentinus edodes, but toxic and harmful lysin will be produced under strong alkali conditions. Alanine can not only reduce the content of essential amino acids and reduce the nutritional content of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/28A23L31/00
Inventor 王常青李小凡
Owner SHANXI ZHONGDA TECH
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