Edible mushroom nutritive powder and preparation method thereof

A technology of nutrition powder and edible fungus, which is applied in food science and other fields, can solve problems such as single product structure and inability to meet consumers' health needs, and achieve the effect of preventing calcium loss and good control effect

Inactive Publication Date: 2018-01-05
福州东星生物技术有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

my country is rich in edible fungus resources and has a long history of edible fungi. However, at present, in addition to being used as pickled products or food ingredients, they are mainly used as dishes after cooking. The product structure is single and cannot meet the growing health needs of consumers.

Method used

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  • Edible mushroom nutritive powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] 1) Soak 90g russula, 60g porcini mushroom, 40g goose egg mushroom, and 40g coral fungus in water for 20 minutes, rinse to remove surface impurities, then blanch in boiling water for 3 minutes, remove and drain;

[0018] 2) Add 5 times the weight of water to 60g of perilla leaves, heat and decoct for 30min, filter, and take the filtrate for later use;

[0019] 3) Cut the russula, porcini mushroom, goose egg mushroom and coral fungus pretreated in step 1) into small pieces and pour them into a beater, add 10g of powdered sugar and the filtrate prepared in step 2), and beat them into a slurry ;

[0020] 4) The slurry obtained in step 3) is treated twice with a colloid mill, heated and boiled, and then spray-dried, and the obtained powder is dried at 60°C until the water content is less than 2% to obtain edible fungus nutrition powder. The protein content in the obtained edible mushroom nutrition powder is about 52g / 100g.

Embodiment 2

[0022] 1) Soak 100g russula, 80g porcini mushroom, 30g goose egg mushroom, and 20g coral fungus in water for 20 minutes, rinse to remove surface impurities, then blanch in boiling water for 5 minutes, remove and drain;

[0023] 2) Add 5 times the weight of water to 60g of perilla leaves, heat and decoct for 90min, filter, and take the filtrate for later use;

[0024] 3) Cut the russula, porcini mushroom, goose egg mushroom and coral fungus pretreated in step 1) into small pieces and pour them into a beater, add 10g of powdered sugar and the filtrate prepared in step 2), and beat them into a slurry ;

[0025] 4) The slurry obtained in step 3) is treated twice with a colloid mill, heated and boiled, and then spray-dried, and the obtained powder is dried at 60°C until the water content is less than 2% to obtain edible fungus nutrition powder. The protein content in the obtained edible mushroom nutrition powder is about 56g / 100g.

Embodiment 3

[0027] 1) Soak 80g russula, 70g porcini mushroom, 50g goose egg mushroom, and 30g coral fungus in water for 20 minutes, rinse to remove surface impurities, then blanch in boiling water for 5 minutes, remove and drain;

[0028] 2) Add 5 times the weight of water to 60g of perilla leaves, heat and decoct for 60min, filter, and take the filtrate for later use;

[0029] 3) Cut the russula, porcini mushroom, goose egg mushroom and coral fungus pretreated in step 1) into small pieces and pour them into a beater, add 10g of powdered sugar and the filtrate prepared in step 2), and beat them into a slurry ;

[0030] 4) The slurry obtained in step 3) is treated twice with a colloid mill, heated and boiled, and then spray-dried, and the obtained powder is dried at 60°C until the water content is less than 2% to obtain edible fungus nutrition powder. The protein content in the obtained edible mushroom nutrition powder is about 58g / 100g.

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Abstract

The invention discloses an edible fungus nutrition powder and a preparation method thereof. The raw materials used include, in parts by weight, 8-10 parts of russula mushrooms, 6-8 parts of porcini mushrooms, 3-5 parts of goose egg mushrooms, and 2 parts of coral fungi. ‑3 parts, 5‑8 parts of perilla leaves, 1‑2 parts of powdered sugar. The present invention uses russula to nourish yin and activate blood, pig stomach mushroom to supplement iron and strengthen body, goose egg fungus to prevent cold and strengthen bones, and coral fungus to nourish blood and supplement calcium, and is equipped with perilla leaves to dispel cold and dredge collaterals, so that the obtained nutritional powder not only has high protein, low The nutritional characteristics of fat and low calorie can also have a good preventive effect on joint pain caused by autoimmune system diseases and osteoporosis.

Description

technical field [0001] The invention belongs to the field of health food, and in particular relates to an edible mushroom nutrition powder and a preparation method thereof. Background technique [0002] Joints that are exposed to cold for a long time or subjected to large temperature differences can cause joint pain. Especially at the turn of summer and autumn, when the temperature changes, the low temperature and the temperature difference between morning and evening will cause muscle and blood vessel contraction, which will cause joint pain. In addition, autoimmune system diseases, osteoporosis, and local strain are also major causes of joint pain. And at present for the treatment of arthralgia, mainly alleviate by plaster for external use or take analgesic, be difficult to achieve the effect of curing the root cause, and plaster smell is heavy, analgesic has side effect, makes patient's poor adaptability. [0003] Edible fungi are rich in protein, amino acid and other n...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/105A23L29/30
Inventor 林建英杨娜
Owner 福州东星生物技术有限公司
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