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Preparation method of fermented lentinula edodes submicron powder

A technology of ultra-fine powder and shiitake mushroom powder, which is applied in the direction of yeast-containing food ingredients, the function of food ingredients, and the forming of food, which can solve the problems of high energy consumption, melting, stickiness, etc.

Pending Publication Date: 2018-07-06
西峡县锦澎食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Low temperature rise during processing, especially suitable for heat-sensitive food processing, but consumes a lot of energy
Rubber mills are widely used in the food ultrafine grinding process. It is a relatively traditional method. According to literature, 95-99% of mechanical grinding can be converted into heat, so the temperature rise of materials is inevitable, and heat-sensitive foods are prone to this. Deterioration, melting, and stickiness will occur, and the crushing ability of the machine will also be reduced

Method used

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Examples

Experimental program
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Effect test

Embodiment Construction

[0015] The preparation method of this fermented shiitake mushroom superfine powder is prepared according to the following steps:

[0016] 1) Select the mushrooms, wash them and dry them in a dryer;

[0017] 2) Use a grinder to crush the dried shiitake mushrooms to 20~30 mesh mushroom powder;

[0018] 3) Put the crushed mushroom powder, yeast A and water into the temperature-controlled fermentation tank according to the weight ratio of 100:1:70, keep the temperature constant at 30-40℃, and ferment naturally for 24-30 hours Between, it can be seen from the observation hole that the mixed liquid is in a bubbling state; the preparation of the yeast A: radish seeds, ganoderma lucidum, Morchella, and Poria are pulverized into a powder state by a pulverizer, and then the radish seed powder is steamed, Let it cool at room temperature, mix it together according to the weight ratio of 1000:1:0.5:2, put it into a sterile room for natural fermentation at room temperature for 30-36 hours,...

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Abstract

The invention discloses a preparation method of fermented lentinula edodes submicron powder. The method comprises the following steps of baking lentinula edodes, and crushing the baked lentinula edodes into lentinula edodes powder of 20-30 meshes; fermenting the lentinula edodes powder for the first time with yeast prepared from radish seeds, glossy ganoderma, toadstool and poria cocos; then adding lentinula edodes powder, and performing fermentation twice with inonotus cuticularis; draining lentinula edodes liquid after fermentation twice into lentinula edodes fermented submicron powder; andfinally, performing baking, and performing packaging to obtain finished products of the lentinula edodes submicron powder. According to the preparation method disclosed by the invention, the nutrientvalue, the health-care efficacy and the absorptivity of the lentinula edodes are increased, so that the nutrients and the functional components of the lentinula edodes are fully exerted, and nutrientsare reserved; and fibers are tiny, so that the mouth feel is better, and the quality of the lentinula edodes micro powder is significantly improved.

Description

technical field [0001] The invention belongs to the technical field of edible mushroom fermentation, and in particular relates to a preparation method of fermented mushroom ultrafine powder. Background technique [0002] Shiitake mushroom (Lentinula edodes) is a fungal plant that is used for both food and medicine, and is one of the widely cultivated edible and medicinal fungi in my country. Shiitake mushrooms are rich in protein, carbohydrates, fats, vitamins and trace elements. At the same time, the medicinal ingredients such as lentinan, terpenoids and sterols in shiitake mushrooms can activate the immune system and prevent tumors. With the improvement of people's living standards and more and more knowledge about nutrition and health, people's demand for food with strong functions and nutrition is getting higher and higher. As a kind of edible mushroom product rich in nutritional value, shiitake mushrooms have been more and more accepted by people. Mushrooms contain ar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L31/00A23L33/00A23L31/10A23P10/40
CPCA23L31/00A23L31/10A23L33/00A23P10/40A23V2002/00A23V2200/30A23V2250/76
Inventor 杨文志杨闪符强纳春妮罗乙
Owner 西峡县锦澎食品有限公司
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