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Method for producing natural seasoning with antihypertensive effect by processing byproduct using agaricus bisporus

A technology of Agaricus bisporus and by-products, which is applied in the field of natural seasonings, can solve the problems of reducing the heavy metal content of the pre-cooking liquid of Agaricus bisporus, the hypotensive effect of mushroom seasoning powder is not ideal, and the anti-caking treatment is not carried out, and the promotion value is high. , The effect of removing special fishy smell and not easy to absorb moisture and agglomerate

Inactive Publication Date: 2017-06-20
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention has the following deficiencies: 1. Utilize the local flavor produced by the Maillard reaction to cover the bad taste of Agaricus bisporus cooking liquid, but the reaction needs at least 6 hours, the production cycle is long, and the Maillard reaction is easy to produce caramel flavor; 2. And No effective measures were taken to reduce the heavy metal content in the pre-cooking liquid of Agaricus bisporus, and the risk of heavy metal content in the finished product exceeded the standard; 3. The sprayed mushroom powder had small particles and no anti-caking treatment, and the finished product was easily absorbed during storage. Tidal agglomeration; 4. The blood pressure-lowering effect of the finished mushroom seasoning powder obtained is not satisfactory
There are following deficiencies in this invention: 1. by the tandem purification technology of two kinds of ion-exchange resin columns of HZ-830 acidic ion-exchange resin and D303 basic ion-exchange resin, the polysaccharide loss rate is large, and the polysaccharide retention rate is 70%; 2. Alcohol precipitation The operation of ethanol consumes a lot of money, the production cost is high, and ethanol is flammable and explosive, and there are safety risks

Method used

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  • Method for producing natural seasoning with antihypertensive effect by processing byproduct using agaricus bisporus

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1: Production of condiments with antihypertensive effect by processing by-products of Agaricus bisporus

[0043] Collect 30L of by-product cooking soup produced during the production and processing of Agaricus bisporus as raw material, follow the steps below:

[0044] Concentration: The soup produced by cooking Agaricus bisporus is concentrated by a decompression heating concentrator to obtain a concentrated liquid. The vacuum degree of the decompression heating concentrator is kept at -0.1~0.09 Mpa, and the working temperature is 60~80°C. The solid content is 150g / L;

[0045] Ultrafiltration membrane fractionation: pump the concentrate into the roll-type ultrafiltration membrane equipment, the molecular weight cut-off of the roll-type ultrafiltration membrane used is 1500Da, the ultrafiltration process conditions are: room temperature to 40 ℃, inlet pressure 3-4 bar, outlet pressure Press 2 to 3 bar, then collect the filtrate;

[0046] Column passing: Flow th...

Embodiment 2

[0051] Example 2: Production of condiments with antihypertensive effect by processing by-products of Agaricus bisporus

[0052] Collect 20L of by-product cooking soup produced during the production and processing of Agaricus bisporus, and use it as a raw material, follow the steps below:

[0053] Concentration: The soup produced by cooking Agaricus bisporus is concentrated by a decompression heating concentrator to obtain a concentrated liquid. The vacuum degree of the decompression heating concentrator is kept at -0.1~0.09 Mpa, and the working temperature is 60~80°C. The solid content is 125g / L;

[0054] Ultrafiltration membrane fractionation: pump the concentrate into the roll-type ultrafiltration membrane equipment, the molecular weight cut-off of the roll-type ultrafiltration membrane used is 1500Da, the ultrafiltration process conditions are: room temperature to 40 ℃, inlet pressure 3-4 bar, outlet pressure Press 2 to 3 bar, then collect the filtrate;

[0055] Column pa...

Embodiment 3

[0060] Example 3: Production of condiments with antihypertensive effect by processing by-products of Agaricus bisporus

[0061] Collect 18L of by-product cooking soup produced during the production and processing of Agaricus bisporus, and use it as a raw material, follow the steps below:

[0062] Concentration: The soup produced by cooking Agaricus bisporus is concentrated by a decompression heating concentrator to obtain a concentrated liquid. The vacuum degree of the decompression heating concentrator is kept at -0.1~0.09 Mpa, and the working temperature is 60~80°C. The solid content is 100g / L;

[0063] Ultrafiltration membrane fractionation: pump the concentrate into the roll-type ultrafiltration membrane equipment, the molecular weight cut-off of the roll-type ultrafiltration membrane used is 1500Da, the ultrafiltration process conditions are: room temperature to 40 ℃, inlet pressure 3-4 bar, outlet pressure Press 2 to 3 bar, then collect the filtrate;

[0064] Column pa...

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Abstract

The invention relates to a method for producing natural seasoning with an antihypertensive effect by processing a byproduct using agaricus bisporus. The method comprises the following steps: using a soup produced by cooking agaricus bisporus as a raw material, adopting concentration, ultrafiltration membrane fractionation, column chromatography, addition of baking soda and reaction, spray granulation, anti-caking treatment and packaging and other modern food and bio-engineering technologies to produce the natural seasoning with the antihypertensive effect. The invention provides a technical scheme capable of removing special odor and heavy metals in the agaricus bisporus cooking soup, the production cost is low, the technical problem that mushroom powder is easily caked is solved, the polysaccharide retention rate is more than 85%, the obtained natural mushroom seasoning has the advantages of delicious taste, no mushroom odor, rich nutrition, quality safety, uneasiness in caking, and long shelf life, and the animal experiment proves that the natural seasoning has a good antihypertensive effect.

Description

technical field [0001] The invention relates to the technical field of deep processing of agricultural products, in particular to a method for producing a natural seasoning with the effect of lowering blood pressure by using the by-products of Agaricus bisporus processing. Background technique [0002] Agaricus bisporus is not only rich in proteins, amino acids, vitamins, minerals and carbohydrates and other nutrients, but also rich in polysaccharides, polypeptides, alkaloids, triterpenes and other ingredients, which have certain medicinal and health value. During the production and processing of Agaricus bisporus, in order to passivate the polyphenol oxidase that produces blackening and soften the tissue, it must be cooked, so a large amount of cooking liquid is produced. [0003] At present, the cooking liquid of most Agaricus bisporus production and processing enterprises is directly discarded, which not only causes waste of resources, but also increases the pressure of e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/10A23L33/00
CPCA23V2002/00A23V2200/326
Inventor 曹敏杰章骞翁凌刘光明张凌晶洪水河吴锦清
Owner JIMEI UNIV
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