Method for preparing pure black fungus or pure kelp broth product based on thermal explosion pretreatment

Abstract

The invention discloses a method for preparing pure black fungus or pure kelp broth product based on thermal explosion pretreatment. The method is characterized in that black fungus or kelp is used as a raw material, other ingredients are avoided, and according to less water content of the raw material, through screw heating extruder normal pressure thermal explosion pretreatment, chopping, starter propagation, fermentation, leaching, filtration and disinfection, the pure black fungus or pure dry kelp broth raw stock rich in a plurality of biologically-active substances is obtained. The pure black fungus or pure dry kelp broth raw stock retains nutrients of the raw material, and can be directly mixed with local flavor nutrients of vegetables and fruits so that a series of drinks and flavorings are obtained. Through further spray drying, powder easy to be stored can be formed and the powder is used for development of a solid local flavor nutritious food and a health product.

Description

technical field [0001] The invention relates to a preparation method of fermented liquid of pure black fungus or pure kelp which can be further formulated with beverage and condiment, and its powdery fermented body. Background technique [0002] Black fungus and kelp are both traditional delicacies and gourmet ingredients familiar to the public. [0003] Black fungus has another name called black vegetable, fungus, cloud ear. It is tender and delicious, rich in amino acids, polysaccharides, active iron, phosphorus, sulfur, potassium, magnesium, sodium, etc. Because black fungus can remove all kinds of harmful substances in the process of intestinal excretion and promote intestinal peristalsis, fungus gum contains a lot of vitamin E, which is an indispensable active ingredient for human skin. Oleic acid and linoleic acid in fungus can Increase the elasticity of the cardiovascular and cerebrovascular. According to traditional Chinese medicine, it has a sweet and flat taste, ...

AI Technical Summary

Problems solved by technology

Using the method of adding other raw materials for co-fermentation, although the final product can be obtained very conveniently, the taste of the product is fixed. Every time a product is launched, a set of technology and equipment is required, which is not conducive to the current market: small batches of various products Technology Development Requirements

However, using pure kelp to ferment directly prepare soy sauce and other condiments, although there are already products in production, most of them use the traditional fermentation process, which takes a long time, the production cycle takes more than half a year, and the quality is not stable