CN101791116A - Processing method of mushroom extract powder - Google Patents

Processing method of mushroom extract powder Download PDF

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Publication number
CN101791116A
CN101791116A CN201010139883A CN201010139883A CN101791116A CN 101791116 A CN101791116 A CN 101791116A CN 201010139883 A CN201010139883 A CN 201010139883A CN 201010139883 A CN201010139883 A CN 201010139883A CN 101791116 A CN101791116 A CN 101791116A
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China
Prior art keywords
mushroom
powder
drying
extract powder
solution
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CN201010139883A
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Chinese (zh)
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CN101791116B (en
Inventor
王勇
苗志娟
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Shaanxi University of Science and Technology
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Shaanxi University of Science and Technology
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Priority to CN2010101398836A priority Critical patent/CN101791116B/en
Publication of CN101791116A publication Critical patent/CN101791116A/en
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Publication of CN101791116B publication Critical patent/CN101791116B/en
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Abstract

The invention discloses a processing method of mushroom extract powder, which comprises the following steps: drying and crushing a fresh mushroom to obtain the mushroom extract powder; adding the mushroom extract powder into water to obtain mushroom extract powder solution; respectively adding common salt, dextrin, beta-cyclodextrin and glucose into the mushroom extract powder solution to obtain mixed solution; placing the mixed solution into a homogenizer to obtain homogenized solution; and adding the homogenized solution into a reaction kettle for three-time temperature raising, spraying, drying and collecting to obtain the mushroom extract powder. Since the common salt, the dextrin, the beta-cyclodextrin, the glucose and other auxiliary materials are added to carry out a maillard reaction with the mushroom extract powder solution, on one hand, products have uniform texture and favorable solubility; and on the other hand, the flavor of the products can be increased; meanwhile, powder is sprayed by adopting a spray drying method, the method has the advantages of high drying speed and short heated time of products; and in addition, by adding dextrin at early stage and the beta-cyclodextrin and using the maillard reaction, nutrient contents of the mushroom can be effectively protected and the damage at minimum extent to the nutrient contents of the mushroom in the powder spraying process can be ensured.

Description

A kind of processing method of mushroom extract powder
Technical field
The invention belongs to agricultural byproducts production and processing technical field, relate to a kind of processing method of mushroom extract powder.
Background technology
Mushroom is rich in compositions such as polysaccharide, albumen, mineral element, has very high nutritive value and health care.Mushroom extract powder also claims the mushroom nutrition full power, and it has comprised the nutritional labeling of the mushroom overwhelming majority, its water content is low, and particle is small, have long shelf-life, solubility good, easily by advantages such as human consumption absorptions, can be used as the batching of food additives and health food, also direct-edible.After production mushroom powder toasts drying with mushroom usually at present, directly pulverize.Though it is simple to operate that the method is produced the mushroom powder, product quality is difficult to guarantee; Add water after adopting mushroom to pulverize in addition in addition and mix, carry out spray-drying and obtain the mushroom powder.Though the method production efficiency increases, spray-drying process is that hot environment causes loss of nutritive components.
Summary of the invention
The objective of the invention is to overcome above defective, provide a kind of little to nutritional labeling destruction, product is mobile big, and quality is even, the processing method of the mushroom extract powder that solubility property is good.
For achieving the above object, the technical solution used in the present invention is:
1) raw material drying is pulverized: get fresh mushroom stalk 50-55 ℃ of drying, pulverize dried mushroom stalk then and cross the sub mushroom powder that gets of 120 mesh sieves;
2) soak: the mushroom powder after will sieving add soaked 40-50 minute in the entry mushroom powder solution, wherein, the mass ratio of mushroom powder and water is 1:2-4;
3) add auxiliary material dissolving: in mushroom powder solution, add salt, 55% dextrin, 4.3% beta-schardinger dextrin-and 7.5% the glucose of mushroom opaque amount 8.5% respectively, be warming up to 55-60 ℃ of stirring and dissolving and get mixed solution;
4) homogeneous: is that the homogenizer of 25-30MPa gets homogenizing fluid with mixed solution through pressure;
5) Maillard reaction: place reactor in 70 ℃ of reactions 10-15 minute homogenizing fluid, 85 ℃ were reacted 15-20 minute, and 95 ℃ of reactions were cooled to 70 ℃ after 8-12 minute;
6) spray-drying: will be cooled to 70 ℃ reactant liquor spray-drying, and collect and obtain mushroom extract powder.
The mushroom extract powder that adopts this method to produce, have that rate of drying is fast, heated time is short, nutritional labeling is destroyed advantages such as little, and product is mobile big, and quality is even, and solubility property is good, the mushroom extract powder that this method is produced, owing to add auxiliary materials such as salt, dextrin, beta-schardinger dextrin-, glucose, carry out Maillard reaction with mushroom powder solution, make the product quality even on the one hand, solubility property is good, increases the local flavor of product on the other hand; This method adopts spray drying process to dust simultaneously; has the advantage that product drying speed is fast, heated time is short; in earlier stage dextrin, the adding of beta-schardinger dextrin-and the reaction of Mei Lade in addition; make the mushroom nutritional labeling effectively protect, guaranteed the destruction of mushroom nutritional labeling minimum degree in the process of dusting.
The specific embodiment
Embodiment 1:1) raw material drying is pulverized: get fresh mushroom stalk 50 ℃ of dryings, pulverize dried mushroom stalk then and cross the sub mushroom powder that gets of 120 mesh sieves;
2) soak: the mushroom powder after will sieving add soaked 50 minutes in the entry mushroom powder solution, wherein, the mass ratio of mushroom powder and water is 1:2;
3) add auxiliary material dissolving: in mushroom powder solution, add salt, 55% dextrin, 4.3% beta-schardinger dextrin-and 7.5% the glucose of mushroom opaque amount 8.5% respectively, be warming up to 60 ℃ of stirring and dissolving and get mixed solution;
4) homogeneous: is that the homogenizer of 30MPa gets homogenizing fluid with mixed solution through pressure;
5) Maillard reaction: place reactor in 70 ℃ of reactions 15 minutes homogenizing fluid, 85 ℃ were reacted 18 minutes, and 95 ℃ of reactions were cooled to 70 ℃ after 9 minutes;
6) spray-drying: will be cooled to 70 ℃ reactant liquor spray-drying, and collect and obtain mushroom extract powder.
Embodiment 2:1) raw material drying is pulverized: get fresh mushroom stalk 53 ℃ of dryings, pulverize dried mushroom stalk then and cross the sub mushroom powder that gets of 120 mesh sieves;
2) soak: the mushroom powder after will sieving add soaked 48 minutes in the entry mushroom powder solution, wherein, the mass ratio of mushroom powder and water is 1:4;
3) add auxiliary material dissolving: in mushroom powder solution, add salt, 55% dextrin, 4.3% beta-schardinger dextrin-and 7.5% the glucose of mushroom opaque amount 8.5% respectively, be warming up to 55 ℃ of stirring and dissolving and get mixed solution;
4) homogeneous: is that the homogenizer of 25MPa gets homogenizing fluid with mixed solution through pressure;
5) Maillard reaction: place reactor in 70 ℃ of reactions 12 minutes homogenizing fluid, 85 ℃ were reacted 16 minutes, were cooled to 70 ℃ behind 95 ℃ of reaction 11 clocks;
6) spray-drying: will be cooled to 70 ℃ reactant liquor spray-drying, and collect and obtain mushroom extract powder.
Embodiment 3:1) raw material drying is pulverized: get fresh mushroom stalk 51 ℃ of dryings, pulverize dried mushroom stalk then and cross the sub mushroom powder that gets of 120 mesh sieves;
2) soak: the mushroom powder after will sieving add soaked 42 minutes in the entry mushroom powder solution, wherein, the mass ratio of mushroom powder and water is 1:2.5;
3) add auxiliary material dissolving: in mushroom powder solution, add salt, 55% dextrin, 4.3% beta-schardinger dextrin-and 7.5% the glucose of mushroom opaque amount 8.5% respectively, be warming up to 58 ℃ of stirring and dissolving and get mixed solution;
4) homogeneous: is that the homogenizer of 28MPa gets homogenizing fluid with mixed solution through pressure;
5) Maillard reaction: place reactor in 70 ℃ of reactions 10 minutes homogenizing fluid, 85 ℃ were reacted 20 minutes, and 95 ℃ of reactions were cooled to 70 ℃ after 8 minutes;
6) spray-drying: will be cooled to 70 ℃ reactant liquor spray-drying, and collect and obtain mushroom extract powder.
Embodiment 4:1) raw material drying is pulverized: get fresh mushroom stalk 55 ℃ of dryings, pulverize dried mushroom stalk then and cross the sub mushroom powder that gets of 120 mesh sieves;
2) soak: the mushroom powder after will sieving add soaked 45 minutes in the entry mushroom powder solution, wherein, the mass ratio of mushroom powder and water is 1:3.5;
3) add auxiliary material dissolving: in mushroom powder solution, add salt, 55% dextrin, 4.3% beta-schardinger dextrin-and 7.5% the glucose of mushroom opaque amount 8.5% respectively, be warming up to 56 ℃ of stirring and dissolving and get mixed solution;
4) homogeneous: is that the homogenizer of 26MPa gets homogenizing fluid with mixed solution through pressure;
5) Maillard reaction: place reactor in 70 ℃ of reactions 14 minutes homogenizing fluid, 85 ℃ were reacted 15 minutes, and 95 ℃ of reactions were cooled to 70 ℃ after 12 minutes;
6) spray-drying: will be cooled to 70 ℃ reactant liquor spray-drying, and collect and obtain mushroom extract powder.
Embodiment 5:1) raw material drying is pulverized: get fresh mushroom stalk 52 ℃ of dryings, pulverize dried mushroom stalk then and cross the sub mushroom powder that gets of 120 mesh sieves;
2) soak: the mushroom powder after will sieving add soaked 40 minutes in the entry mushroom powder solution, wherein, the mass ratio of mushroom powder and water is 1:3;
3) add auxiliary material dissolving: in mushroom powder solution, add salt, 55% dextrin, 4.3% beta-schardinger dextrin-and 7.5% the glucose of mushroom opaque amount 8.5% respectively, be warming up to 59 ℃ of stirring and dissolving and get mixed solution;
4) homogeneous: is that the homogenizer of 29MPa gets homogenizing fluid with mixed solution through pressure;
5) Maillard reaction: place reactor in 70 ℃ of reactions 13 minutes homogenizing fluid, 85 ℃ were reacted 17 minutes, and 95 ℃ of reactions were cooled to 70 ℃ after 10 minutes;
6) spray-drying: will be cooled to 70 ℃ reactant liquor spray-drying, and collect and obtain mushroom extract powder.

Claims (1)

1. the processing method of a mushroom extract powder is characterized in that may further comprise the steps:
1) raw material drying is pulverized: get fresh mushroom stalk 50-55 ℃ of drying, pulverize dried mushroom stalk then and cross the sub mushroom powder that gets of 120 mesh sieves;
2) soak: the mushroom powder after will sieving add soaked 40-50 minute in the entry mushroom powder solution, wherein, the mass ratio of mushroom powder and water is 1:2-4;
3) add auxiliary material dissolving: in mushroom powder solution, add salt, 55% dextrin, 4.3% beta-schardinger dextrin-and 7.5% the glucose of mushroom opaque amount 8.5% respectively, be warming up to 55-60 ℃ of stirring and dissolving and get mixed solution;
4) homogeneous: is that the homogenizer of 25-30MPa gets homogenizing fluid with mixed solution through pressure;
5) Maillard reaction: place reactor in 70 ℃ of reactions 10-15 minute homogenizing fluid, 85 ℃ were reacted 15-20 minute, and 95 ℃ of reactions were cooled to 70 ℃ after 8-12 minute;
6) spray-drying: will be cooled to 70 ℃ reactant liquor spray-drying, and collect and obtain mushroom extract powder.
CN2010101398836A 2010-04-07 2010-04-07 Processing method of mushroom extract powder Expired - Fee Related CN101791116B (en)

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102178211A (en) * 2011-03-24 2011-09-14 丁杰 Food seasoner and preparation method thereof
CN102366076A (en) * 2010-12-22 2012-03-07 东莞市百味佳食品有限公司 Fungus essence and manufacturing method thereof
CN103141828A (en) * 2013-03-27 2013-06-12 洛阳春魁农业开发有限公司 Preparation method of lentinus edodes powder
CN103169064A (en) * 2013-01-30 2013-06-26 福建省宏顺食品饮料有限公司 Process for making mushroom concentrated juice and mushroom essence by mushroom leftovers
CN103330191A (en) * 2013-05-23 2013-10-02 彭常安 Processing method of nostoc commune and mushroom nutrition powder
CN103461938A (en) * 2013-09-24 2013-12-25 昆明理工大学 Processing method of seasoning powder
CN103461937A (en) * 2013-09-24 2013-12-25 昆明理工大学 Processing method for delicious seasoning powder
CN104305094A (en) * 2014-11-03 2015-01-28 苏州硒谷科技有限公司 Method for producing selenium-enriched edible fungus seasoning by utilizing high-selenium shiitake mushrooms

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1097951A (en) * 1993-07-26 1995-02-01 成都海鸿食品有限公司 Process for producing ultramicro-mushroom extract powder
CN1097950A (en) * 1993-07-26 1995-02-01 成都海鸿食品有限公司 Powder of log mushroom extract

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1097951A (en) * 1993-07-26 1995-02-01 成都海鸿食品有限公司 Process for producing ultramicro-mushroom extract powder
CN1097950A (en) * 1993-07-26 1995-02-01 成都海鸿食品有限公司 Powder of log mushroom extract

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
《农产品加工·学刊》 20090331 李波等 香菇精粉喷雾干燥工艺研究 87-89 , 第3期 2 *

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102366076A (en) * 2010-12-22 2012-03-07 东莞市百味佳食品有限公司 Fungus essence and manufacturing method thereof
CN102366076B (en) * 2010-12-22 2012-09-05 东莞市百味佳食品有限公司 Fungus essence and manufacturing method thereof
CN102178211A (en) * 2011-03-24 2011-09-14 丁杰 Food seasoner and preparation method thereof
CN103169064A (en) * 2013-01-30 2013-06-26 福建省宏顺食品饮料有限公司 Process for making mushroom concentrated juice and mushroom essence by mushroom leftovers
CN103141828A (en) * 2013-03-27 2013-06-12 洛阳春魁农业开发有限公司 Preparation method of lentinus edodes powder
CN103330191A (en) * 2013-05-23 2013-10-02 彭常安 Processing method of nostoc commune and mushroom nutrition powder
CN103461938A (en) * 2013-09-24 2013-12-25 昆明理工大学 Processing method of seasoning powder
CN103461937A (en) * 2013-09-24 2013-12-25 昆明理工大学 Processing method for delicious seasoning powder
CN103461937B (en) * 2013-09-24 2014-09-03 昆明理工大学 Processing method for delicious seasoning powder
CN104305094A (en) * 2014-11-03 2015-01-28 苏州硒谷科技有限公司 Method for producing selenium-enriched edible fungus seasoning by utilizing high-selenium shiitake mushrooms

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