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Wild mushroom powder and preparation method thereof

A technology of wild mushrooms and boletus, which is applied in the direction of antimicrobial preservation of food ingredients, yeast-containing food ingredients, and functions of food ingredients. It can solve the problems of insufficient utilization of wild mushroom nutrients and short storage time, and achieve The effect of increasing food value and eating convenience

Inactive Publication Date: 2016-04-20
YUNNAN ZHUOYI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Due to the extremely high nutritional value of wild mushrooms, the development of wild mushrooms in the prior art only involves simple freezing and fresh-keeping or drying in slices. In this way, the nutrients of wild mushrooms are not fully utilized, and the storage time is too short. insufficient

Method used

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Examples

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Comparison scheme
Effect test

Embodiment 1

[0027] The present invention provides a kind of wild fungus powder and preparation method thereof, it is characterized in that, comprise the raw material of following weight fraction:

[0028] 250 parts of boletus, 120 parts of Pleurotus chinensis, 40 parts of dry mushroom, 15 parts of onion, 20 parts of garlic, 240 parts of maltodextrin, 350 parts of water, 35 parts of glucose, 1 part of methionine, 2 parts of aspartic acid, 8 parts of L-cysteine, 8 parts of yeast extract, 80 parts of salt, 80 parts of sodium glutamate, 5 parts of plant hydrolyzed protein, 2 parts of vitamin E, 1 part of sodium D-isoascorbate, 0.2 parts of papain, 0.1 part of flavor enzyme, 0.3 part of cellulase, 0.3 part of hemicellulase.

[0029] A method for preparing wild fungus powder, characterized in that it comprises the following steps:

[0030] A. Raw material processing: respectively remove impurities from boletus, cyanobacteria, and dry mushrooms, wash and slice them, and grind onions and garlic ...

Embodiment 2

[0041]The present invention provides a kind of wild fungus powder and preparation method thereof, it is characterized in that, comprise the raw material of following weight fraction:

[0042] 300 parts of boletus, 140 parts of Pleurotus chinensis, 60 parts of dry mushroom, 20 parts of onion, 30 parts of garlic, 260 parts of maltodextrin, 380 parts of water, 40 parts of glucose, 3 parts of methionine, 5 parts of aspartic acid, 12 parts of L-cysteine, 12 parts of yeast extract, 95 parts of salt, 90 parts of sodium glutamate, 8 parts of plant hydrolyzed protein, 2 parts of vitamin E, 1 part of sodium D-isoascorbate, 0.4 parts of papain, 0.3 part of flavor enzyme, 0.5 part of cellulase, 0.5 part of hemicellulase.

[0043] A method for preparing wild fungus powder, characterized in that it comprises the following steps:

[0044] A. Raw material processing: respectively remove impurities from boletus, cyanobacteria, and dry mushrooms, wash and slice them, and grind onions and garli...

Embodiment 3

[0055] The present invention provides a kind of wild fungus powder and preparation method thereof, it is characterized in that, comprise the raw material of following weight fraction:

[0056] 260 parts of boletus, 125 parts of Pleurotus chinensis, 45 parts of dry mushroom, 17 parts of onion, 23 parts of garlic, 245 parts of maltodextrin, 360 parts of water, 36 parts of glucose, 1 part of methionine, 3 parts of aspartic acid, 10 parts of L-cysteine, 9 parts of yeast extract, 85 parts of salt, 83 parts of sodium glutamate, 6 parts of plant hydrolyzed protein, 2 parts of vitamin E, 1 part of sodium D-isoascorbate, 0.3 parts of papain, 0.2 part of flavor enzyme, 0.4 part of cellulase, 0.4 part of hemicellulase.

[0057] A method for preparing wild fungus powder, characterized in that it comprises the following steps:

[0058] A. Raw material processing: respectively remove impurities from boletus, cyanobacteria, and dry mushrooms, wash and slice them, and grind onions and garlic...

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Abstract

The invention provides wild mushroom powder and a preparation method thereof. The wild mushroom powder comprises raw materials in parts by weight as follows: 250-300 parts of bolete, 120-140 parts of Russula virescens, 40-60 parts of Thelephora ganbajun, 8-12 parts of a yeast extract, 80-95 parts of table salt, 80-90 parts of sodium glutamate, 5-8 parts of hydrolyzed vegetable protein, 2 parts of vitamin E, 1 part of d-sodium erythorbate, 0.2-0.4 parts of papain, 0.1-0.3 parts of a flavor enzyme, 0.3-0.5 parts of cellulase and 0.3-0.5 parts of hemicellulose. According to the wild mushroom powder and the preparation method thereof, through comprehensive utilization of the cellulase, the hemicellulose and the flavor enzyme, cell walls of wild mushrooms are broken, rich nutritional substances in the wild mushrooms are extracted, the edible value of the wild mushrooms is increased, and effects that the wild mushrooms are stored for a long time and are convenient to eat are realized.

Description

technical field [0001] The invention relates to the field of food, in particular to a wild fungus powder and a preparation method thereof. Background technique [0002] Wild fungi generally grow in coniferous forests and mixed forests such as Yunnan pine, alpine pine, and Zhanfeng pine. They grow singly or in groups. Due to the different geographical environments and the different vegetation growing in different places, wild fungi have brought about the growth of wild fungi. The variety is diverse. Generally speaking, the growth of wild bacteria is affected by natural conditions such as temperature, sunshine, terrain, and cycle, and the content of active ingredients such as amino acids and proteins in wild bacteria grown in different environments is different, and the types of trace elements such as copper and zinc are different. And the content is also different. Large wild edible fungi grow in forest areas, and the growth environment is less polluted or the growth environm...

Claims

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Application Information

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IPC IPC(8): A23L31/00A23L33/00
CPCA23V2002/00A23V2200/10A23V2200/30A23V2250/0632A23V2250/061A23V2250/0616A23V2250/548A23V2250/712A23V2250/76A23V2300/14
Inventor 周颖张恒津杨俊
Owner YUNNAN ZHUOYI FOOD
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