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Selenium-rich flaxseed mushroom sauce and preparation method thereof

A technology for mushroom sauce and selenium enrichment, which is applied in the functions of food ingredients, food ingredients as antioxidants, and oligosaccharide-containing food ingredients, etc. Development and intellectual development, avoid high temperature damage, delicious effect

Pending Publication Date: 2020-07-03
王维义
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention solves the problem in the prior art that the selection range of oil for mushroom sauce cannot be balanced with the edible value of the oil, and provides an optimized selenium-enriched flax mushroom sauce and a preparation method thereof

Method used

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  • Selenium-rich flaxseed mushroom sauce and preparation method thereof

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preparation example Construction

[0044] The preparation of described linseed pulp comprises the following steps:

[0045] Step 1.1: Mix the linseed kernels and linseed oil in preset weight parts, pulverize them in a high-speed grinder, and pass through a 60-80 mesh screen to obtain a mixture;

[0046] Step 1.2: Grind the mixture with a colloid mill, adjust the distance of the colloid mill to 0.02 mm, and pass through a 100-120 mesh screen to obtain linseed pulp.

[0047] In the present invention, the linseed pulp is prepared from linseed kernels and linseed oil; both linseed oil and linseed kernels are rich in α-linolenic acid (docosatrienoic acid), which belongs to omega-3 Unsaturated fatty acid series, is the parent of DHA (docosahexaenoic acid). Omega-3 is the core substance of life and has many important functions for human health. It has 13 functions such as protecting blood vessels, preventing arteriosclerosis, preventing cancer, preventing diabetes, promoting brain development and intellectual develop...

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Abstract

The invention relates to selenium-rich flaxseed mushroom sauce and a preparation method thereof. Flaxseed kernel pulp, flaxseed oil, selenium-rich pleurotus eryngii, seasonings, prebiotics and a compound antioxidant cooperate; mushroom particles and the flaxseed kernel pulp are respectively prepared by using the proper preparation method, the over-high temperature during the preparation process isreduced, and sterilization filling is performed in a low-temperature plasma sterilization manner so as to ensure that alpha-linolenic acid in a finished product is not damaged by the high temperatureand has good taste, good quality and good nutritional value. According to the invention, the flaxseed oil is used as main oil of the mushroom sauce, a low-temperature plasma sterilization technologyis adopted, the composite antioxidant is prepared to prevent oxidative deterioration of the linseed oil and prevent the alpha-linolenic acid from being damaged by high temperature; and the selenium-rich flaxseed mushroom sauce which is prepared by using flaxseed kernels and the selenium-rich pleurotus eryngii as main raw materials and is prepared through a special process is delicious in taste, unique in flavor, rich in the alpha-linolenic acid and has high nutritional value.

Description

technical field [0001] The present invention relates to the technical field of seasoning; flavor enhancer or condiment; artificial sweetener; table salt; Background technique [0002] The preparation of mushroom sauce with edible fungi as raw material has a long history in my country and has various brands. Due to the high nutritional value of edible fungi and the taste of mushroom sauce is also very good, it is very popular among consumers. [0003] However, from a nutritional point of view, 40% of the ingredients of mushroom sauce sold on the market are vegetable oils, 50% are mushrooms, 10% are seasonings such as soybean paste; its oil use is very unreasonable, mostly vegetable oils, such as Corn, soybean, sunflower or peanut oils, which are generally high in monounsaturated fatty acids (oleic acid) and omega-6 (linoleic acid) and low in polyunsaturated fatty acids (alpha-linolenic acid) (only 0.5-7.0%) vegetable oils are fatty acids that do more harm than good. Of cou...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L3/00A23L3/3544A23L3/349A23L25/00A23L27/20A23L31/00A23L33/12
CPCA23L27/60A23L27/202A23L33/12A23L3/3544A23L3/349A23L3/00A23L31/00A23L25/30A23V2002/00A23V2200/02A23V2250/218A23V2250/28A23V2250/708A23V2250/712A23V2200/322A23V2200/326A23V2200/308
Inventor 王维义
Owner 王维义
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