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Method for preparing edible mushroom egg white powder

A technology of edible fungus and protein powder, which is applied in the direction of protein food ingredients, microbial protein composition, application, etc., can solve the problem of no convenient method for edible protein powder, and achieve the effect of increasing the extraction rate and strong operability

Inactive Publication Date: 2017-07-21
HEBEI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

After retrieval, no convenient method for preparing edible protein powder using edible fungi has been found in the prior art

Method used

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Examples

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Effect test

Embodiment

[0024] Example Taking the preparation of Agaricus bisporus protein powder as an example

[0025] (1) Drying of fresh Agaricus bisporus: In order to ensure the drying effect, first cut the fresh Agaricus bisporus into slices, set the oven temperature to 35°C, and dry for 4 hours. After 4 hours, the temperature gradually rises to 50°C , continue to dry for 3 hours, the temperature gradually rises to 55 ° C, and the time is 2 hours;

[0026] (2) Crushing of dry products: crush the dry products into powder with a universal pulverizer, and the sieve hole is 120 meshes;

[0027] (3) Extraction of protein: After adding 45 times of purified water to the edible mushroom powder, adjust the pH to 10.5, and stir and extract for 30 minutes at 35 °C;

[0028] (4) Centrifugal slag removal: centrifuge at 3500r / min for 20min, and separate the supernatant; (5) Acid precipitation: add HCl (hydrochloric acid) to the supernatant to pH 4, at which time the protein is precipitated, 3500r / min

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PUM

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Abstract

The invention discloses a method for preparing edible mushroom egg white powder. The method mainly comprises a step (1) of drying fresh edible mushrooms and smashing the mushrooms into powder; a step (2) of using alkaline water to extract edible mushroom dry powder, and ensuring that the egg white is dissolved in the alkali water to the largest extent; a step (3) of adjusting pH of the solution to an isoelectric point to make the egg white precipitate, taking the precipitated egg white, adding a small amount of water in the egg white, adjusting the pH of the protein liquid to be neutral, and performing low-temperature spraying drying to obtain the egg white powder. The method is simple in process, practical and high in egg white yield, makes the quality good, and is easy to popularize. The edible mushrooms include compound edible mushrooms or single edible mushrooms such as coprinus comatus, agaricus bisporus and pleurotus eryngii.

Description

technical field [0001] The invention relates to a method for preparing edible mushroom protein powder, and belongs to the technical field of protein drink preparation. Background technique [0002] With the continuous improvement of living standards, people's demand for healthy food is also increasing, and the dietary structure and lifestyle have also changed. Edible mushrooms are not only unique in flavor and rich in nutrition, but also have anti-cancer effects and are deeply loved by people, and have gradually entered the families of the majority of urban and rural people. Edible fungi contain a lot of protein, polysaccharide, vitamins, mineral elements, nucleotides and antibacterial substances. At present, the edible mushroom products on the market are mainly fresh, dried and salted products, and there is a lack of deep-level high value-added products. In addition, the fresh-keeping period of edible fungi is short, and the production period is concentrated, which makes ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/00
CPCA23J1/008A23V2002/00A23V2250/546A23V2300/14A23V2300/38A23V2300/10
Inventor 王立安田路张金秀赵立强
Owner HEBEI NORMAL UNIV
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