Processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues

Processing method of producing mushroom delicious soup stock by ultrasonic-assisted-enzymolyzing mushroom residues

  • CN 105,901,615 A
  • Filed: 04/19/2016
  • Published: 08/31/2016
  • Est. Priority Date: 04/19/2016
  • Status: Active Application
First Claim
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1. the processing method that ultrasonic wave added enzymolysis mushroom leftover bits and pieces produces mushroom delicious food soup, its feature existsIn, the method step is as follows:

  • A, take fresh cleaning mushroom leftover bits and pieces, peeling Rhizoma Zingiberis Recens and peeling Bulbus Allii, by mushroom leftover bits and pieces, peelingRhizoma Zingiberis Recens and peeling Bulbus Allii mix by weight 10;

    1;

    0.5, add the water of 8-10 times of mushroom leftover bits and pieces weight,Making beating, obtains mushroom stock solution, this mushroom stock solution is placed in 100 DEG C of boiling water after water-bath enzyme denaturing 10-20min, coldBut to room temperature, it is 4.0-5.5 with citrate-phosphate disodium hydrogen buffer solution regulation mushroom stock solution pH value,Mushroom enzymolysis stock solution;

    B, above-mentioned mushroom enzymolysis stock solution is placed in Ultrasound Instrument, accesses as mushroom enzymolysis former at 30 DEG C-60 DEG CThe cellulase of liquid weight 0.6%-0.8%, ultrasonic 30-60min after stirring, in 100 DEG C of boiling waterWater-bath enzyme denaturing 10-20min, is cooled to room temperature, obtains mushroom enzymolysis I liquid;

    Delay with citrate-phosphate disodium hydrogenDissolved liquid regulation mushroom enzymolysis I liquid pH value is 5.0-8.0, is placed in Ultrasound Instrument by mushroom enzymolysis I liquid,The compound protease for mushroom enzymolysis I liquid weight 0.6%-0.8% is accessed at 40 DEG C-50 DEG C, super after stirringSound 30-60min, in 100 DEG C of boiling water, water-bath enzyme denaturing 10-20min, is cooled to room temperature, obtains mushroom enzymolysisII liquid;

    It is 5.0-7.0 with citrate-phosphate disodium hydrogen buffer solution regulation mushroom enzymolysis II liquid pH value, willMushroom enzymolysis II liquid is placed in Ultrasound Instrument, accesses as mushroom enzymolysis II liquid weight at 45 DEG C-55 DEG CThe food flavor enzyme of 0.6%-0.8%, ultrasonic 30-60min after stirring, then water-bath enzyme denaturing in 100 DEG C of boiling water10-20min, obtains mushroom enzymolysis III liquid;

    C, mushroom enzymolysis III liquid is crossed 100 mesh sieves, obtain mushroom enzymolysis solution, add in mushroom enzymolysis solution while hotFor the Sal of mushroom enzymolysis solution weight 0.5%-0.6%, the white sugar of I+G, 0.3%-0.5% of 0.08%-0.1%,The disodium succinate of 0.015%-0.02%, the yeast extract of 0.1%-0.15%, the sodium glutamate of 0.4%-0.6%And after the vegetable oil of 1%-2%, obtain mushroom delicious food soup, and homogenizing, tinning, sterilizing,.

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