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Method for extracting natural mushroom extract from edible mushrooms and preparation method of condiment rich in mushroom extract

An extraction method, mushroom element technology, applied in the direction of food science, etc., can solve the problem of low extraction efficiency, and achieve the effect of improving dissolution efficiency, high food safety, and high efficiency

Inactive Publication Date: 2016-01-06
SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the defect that the extraction efficiency of effective substances of fungal plants is low in the prior art, and to provide a method for extracting natural mycocins from edible fungi and the obtained natural mycocins

Method used

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Examples

Experimental program
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Effect test

Embodiment 1

[0019] (1) Clean the mushroom raw materials (mass ratio Matsutake: chanterelles: boletus = 1:1:1), add yeast powder (mass ratio mushroom: yeast powder = 10:1), add 10 times of water After crushing and homogenizing, heat up to 90°C-100°C and keep warm for 10-20min;

[0020] (2) Cool the material to 40° C. to 60° C., adjust the pH to 5 to 7, and put it into an ultrasonic pulverization extraction device for enzymatic hydrolysis. Ultrasonic power 300~600W, ultrasonic time 20~50min, frequency 8~20kHz; add 2wt%~5wt% enzyme preparation (neutral protease: 5'-phosphodiesterase: cellulase = 10:10:1), constant temperature Stir at low speed for enzymatic hydrolysis for 0.5h to 2h, and filter to remove insoluble matter.

[0021] (3) Heat the enzymolysis extract at 90°C to 100°C for 10 minutes to inactivate the enzyme.

[0022] (4) Concentrate the extract under reduced pressure.

[0023] After testing, the 5'-flavored nucleotides in the obtained natural fungusin are more than 3g / 100ml, t...

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Abstract

The invention discloses a method for extracting natural mushroom extract from edible mushrooms and preparation method of condiment rich in mushroom extract. The extraction method comprises the following steps: (1) mixing tricholoma matsutake, chanterelle, and bolete according to a mass ratio of 1:1:1, then mixing the mushrooms with yeast powder according to a mass ratio of 10:1, mixing the mixture with water according to a mass ratio of 1:10, grinding, homogenizing, and maintaining a temperature of 90 to 100 DEG C for 10 to 20 minutes; (2) cooling the temperature to 40 to 60 DEG C, adjusting the pH to 5-7, carrying out enzymatic hydrolysis for 0.5 to 2 hours at a constant temperature under the effect of ultrasonic waves, filtering to obtain liquid extract, wherein the ultrasonic power is 300 to 600 W, the ultrasonic time is 20 to 50 minutes, the ultrasonic frequency is 8 to 20 kHz, in the enzymatic hydrolysis, the enzyme preparation accounts for 2 to 5% of the total weight of materials and is composed of neutral protease, 5'-phosphodiesterase, and cellulase; (3) maintaining a temperature of 90 to 100 DEG C to kill the enzymes; (4) condensing the liquid extract under reduced pressure. The provided method has the advantages of mild conditions, high efficiency, low cost, and high safety.

Description

technical field [0001] The invention relates to a method for extracting natural fungusin from edible fungi and a method for preparing fungus-rich fresh vegetable seasoning. Background technique [0002] Edible fungus is a general term for fungi that can be eaten by humans, and has the reputation of "meat among vegetarians". During the "Eleventh Five-Year Plan" period, under the guidance of scientific and technological innovation, the artificial cultivation technology of edible fungi has made great progress, and gradually formed a large-scale industry integrating resource utilization and natural ecological environment. However, with the opening of the WTO, the demand for transformation from extensive traditional agricultural production to processing and value-added has become more urgent. The separation and extraction of active ingredients of edible fungi and intensive processing technology are the new direction of my country's industrial policy guidance during the "Twelfth F...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L27/10
Inventor 吴坚
Owner SHANGHAI GUANSHENGYUAN TIANCHU FLAVORING
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