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Method of preparing boletus edulis essential powder from boletus edulis deeply fermented mycelia

A delicious boletus, submerged fermentation technology, applied in the direction of botanical equipment and methods, applications, gardening, etc., to achieve the effect of expanding the scope of processing and utilization

Inactive Publication Date: 2017-02-01
SHANDONG TIANBO FOOD INGREDIENTS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to overcome the weak point of prior art, provide a kind of method that utilizes delicious boletus submerged fermentation mycelium to prepare delicious boletus fine powder, this method utilizes submerged fermentation technology to cultivate mycelium, overcomes Delicious boletus can not be artificially cultivated to limit its shortcoming of application, combined with directional biological enzymolysis technology, the peptide group nitrogen of the delicious boletus fine powder obtained reaches 80-90%, small peptide (relative molecular mass is below 1000D) The content is rich, more than 80%, and the delicious porcini powder is full of umami and mellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing delicious boletus fine powder by using the submerged fermentation mycelia of delicious boletus, the steps are as follows:

[0030] ⑴Submerged fermentation mycelium: take the delicious boletus as the strain, carry out submerged fermentation to obtain a fermentation liquid containing mycelium;

[0031] (2) Mycelium crushing: Use a high-speed tissue masher to crush the fermentation broth containing mycelium at a speed of 8000 rpm for 5 minutes, then pass through a colloid mill for homogenization;

[0032] (3) Enzymolysis: use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 4.5, add enzyme preparation A with 0.01% mycelium weight, enzymatically hydrolyze at 45°C for 1 hour, and then use 1mol / L food-grade sodium hydroxide solution to adjust the pH to 6.0 , add enzyme preparation B with 0.01% of mycelium weight, enzymolyze at 45°C for 1 hour, raise the temperature to 85°C, keep for 5min, and obtain the enzymatic hydrolyzate;

[0033] (...

Embodiment 2

[0045] A method for preparing delicious boletus fine powder by using the submerged fermentation mycelia of delicious boletus, the steps are as follows:

[0046] ⑴Submerged fermentation mycelium: take the delicious boletus as the strain, carry out submerged fermentation to obtain a fermentation liquid containing mycelium;

[0047] (2) Mycelium crushing: Use a high-speed tissue masher to crush the fermentation broth containing mycelium at a speed of 10,000 rpm for 10 minutes, then pass through a colloid mill for homogenization;

[0048] (3) Enzymolysis: use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 5.5, add enzyme preparation A with 0.05% mycelium weight, enzymatically hydrolyze at 55°C for 2 hours, and then use 1mol / L food-grade sodium hydroxide solution to adjust the pH to 7.0 , add 0.05% of the mycelium weight of enzyme preparation B, enzymolyze at 55°C for 2 hours, raise the temperature to 90°C, and keep for 10min to obtain the enzymolysis solution;

...

Embodiment 3

[0062] A method for preparing delicious boletus fine powder by using the submerged fermentation mycelia of delicious boletus, the steps are as follows:

[0063] ⑴Submerged fermentation mycelium: take the delicious boletus as the strain, carry out submerged fermentation to obtain a fermentation liquid containing mycelium;

[0064] (2) Mycelium crushing: Use a high-speed tissue masher to crush the fermentation broth containing mycelium at a speed of 12,000 rpm for 20 minutes, then pass through a colloid mill for homogenization;

[0065] (3) Enzymolysis: use 1mol / L food-grade hydrochloric acid solution to adjust the pH to 6.5, add enzyme preparation A with 0.1% mycelium weight, enzymatically hydrolyze at 65°C for 3 hours, and then use 1mol / L food-grade sodium hydroxide solution to adjust the pH to 8.0 , add enzyme preparation B with 0.1% weight of mycelia, enzymolyze at 65°C for 3h, raise the temperature to 100°C, keep for 15min, and obtain the enzymolyzate;

[0066] (4) Concent...

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Abstract

The invention relates to a method of preparing boletus edulis essential powder from boletus edulis deeply fermented mycelia. The method includes the steps of: 1) deeply fermenting the mycelia; 2) breaking the mycelia; 3) performing enzymolysis; 4) performing concentration; and 5) spray-drying a product to prepare the boletus edulis essential powder. In the method, the deep fermentation technology is used for culturing the mycelia, so that a defect that the application of the boletus edulis is limited since the boletus edulis cannot be artificially cultured completely is overcome. With oriented bio-enzymolysis technology, the boletus edulis is 80-90% in peptidyl nitrogen and is high in content (more than 80%) of small peptide (relative molecular mass being less than 1000D). The boletus edulis essential powder has a plump and mellow umami flavor.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing delicious boletus fine powder by using the submerged fermentation mycelium of the delicious boletus. Background technique [0002] Delicious boletus is an excellent wild edible fungus. Its meat is thick, soft and delicious, and it is one of people's favorite wild edible fungi. It contains 8 kinds of amino acids necessary for the human body, and also contains alkaloids such as adenine, choline and putrescine. Long-term consumption can enhance the body's immunity, and has anti-tumor, anti-mutation, hypolipidemic, and anti-viral effects. Boletus deliciosa is a mycorrhizal fungus, which cannot be completely artificially cultivated at present, and the wild yield is far from meeting people's needs, thus limiting its further processing and utilization. [0003] Submerged fermentation technology is one of the modern biotechnology, which has the advantages...

Claims

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Application Information

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IPC IPC(8): A23L27/14A23L31/00A01G1/04
Inventor 张伟伟李秉业李洪久刘杨
Owner SHANDONG TIANBO FOOD INGREDIENTS
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