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A method for producing edible fungus flavoring liquid using edible fungus leftovers as raw materials

A production method and a technology for edible fungi, which are applied in the field of food processing and can solve the problems of low leaching rate and leaching speed of oil-soluble flavor nutrients, low odor of edible fungi and the like

Active Publication Date: 2018-06-15
CHENGDU SHIWEITIAN TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] Aiming at the problem that the leaching rate and leaching speed of the oil-soluble flavor nutrients of edible fungi are low in the current extraction process, and the unique taste and smell of edible fungi are not prominent, the applicant specially conducted the following research:

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0103] Soak the shiitake mushroom leftovers in water for 1.0h, clean them in the bubbling cleaning tank, remove them and dehydrate them with a centrifuge; add a certain amount of water to the emulsification tank, add peanut oil accounting for 0.5% of the water quality and 0.1% of the water quality The monoglyceride fatty acid ester is stirred and emulsified with a high-shear emulsification head to obtain emulsified water; the emulsified water is poured into the extraction tank, and the above-mentioned shiitake mushroom leftovers after cleaning and dehydration are added according to the ratio of 1:15 for extraction. The extraction condition is to extract with circulation and stirring at 90°C for 30 minutes; filter the above-mentioned extract solution with a cloth bag filter, the pore size of the bag filter is 5 µm; Precipitation in the extraction liquid; obtain the extract of shiitake mushroom leftovers; grind the high-quality dry shiitake mushrooms into powder, add the shiitake...

Embodiment 2

[0105]Soak the boletus leftovers in water for 2.0 hours, clean them in the bubbling cleaning tank, remove them and dehydrate them with a centrifuge; add a certain amount of water to the emulsification tank, and add corn oil and water which account for 2.5% of the water quality to the emulsification tank. The phospholipids with a mass of 0.25% are stirred and emulsified with a high-shear emulsification head to obtain emulsified water; the emulsified water is poured into the extraction tank, and the above-mentioned boletus leftovers after cleaning and dehydration are added according to the ratio of material to liquid of 1:14. extraction; the extraction condition is 95°C circulation stirring extraction for 30min; the above-mentioned extract solution is first filtered through a cloth bag filter, and the pore size of the bag filter is 0.8µm; Precipitation in the boletus extract; obtain the boletus leftovers extract; crush the fresh boletus, add the above-mentioned emulsified water a...

Embodiment 3

[0107] Soak the leftovers of tea tree mushroom in water for 1.5 hours, clean them in the bubbling cleaning tank, remove them and dehydrate them with a centrifuge; add a certain amount of water to the emulsification tank, and add rapeseed oil accounting for 5.0% of the water mass and water Diglyceride with a mass of 0.5% is stirred and emulsified with a high-shear emulsification head to obtain emulsified water; the emulsified water is poured into the extraction tank, and the leftovers of the above-mentioned washed and dehydrated tea tree mushroom are added according to the ratio of solid to liquid of 1:12. Leaching; the extraction condition is to extract with circulation and stirring at 85°C for 50 minutes; the above-mentioned extract solution is first filtered through a cloth bag filter, and the pore size of the bag filter is 2 µm; Precipitation in the tea tree mushroom extract; obtain the tea tree mushroom leftovers extract; grind the high-quality dry tea tree mushroom into po...

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PUM

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Abstract

The invention discloses a method for producing edible fungus seasoning liquid by using edible fungus leftovers as raw materials. , Sterilization, filling and sealing, inverted bottle sterilization and cooling, sleeve label spraying, and boxing are a viscous edible fungus seasoning liquid with strong edible fungus characteristic flavor. The seasoning liquid can be used as condiment for frying, frying, stir-frying, mixing vegetables and the like, and can also be directly added with water to make a cup of edible fungus soup with delicious flavor. The method can be produced industrially on a large scale, and the obtained edible mushroom seasoning liquid can be stored, circulated and sold at normal temperature.

Description

Technical field: [0001] The invention relates to a method for producing edible fungus seasoning liquid by using leftovers of edible fungi as raw materials, and belongs to the technical field of food processing. Background technique [0002] Edible fungi are a class of large fungi that can be eaten. Edible fungi are rich in nutrients, and are rich in protein and trace elements (zinc, titanium, selenium). In particular, edible fungi contain eight kinds of amino acids, polysaccharides, adenosine and other ingredients necessary for the human body, which can enhance human physiological functions and physical fitness, and improve immunity. have obvious effects. At the same time, edible fungi contain biologically active substances such as: polymer polysaccharides, β-glucose and RNA complexes, natural organic germanium, nucleic acid degradation products, cAMP and triterpenoids, etc., which have important utilization value for maintaining human health. The most ideal modern health ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/00A23L27/10A23L31/00A23L33/105
Inventor 孟庆昕吕远平高逸雯肖凯
Owner CHENGDU SHIWEITIAN TECH CO LTD
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