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CN-121986860-A - Resource utilization method for lentinus edodes stipe

CN121986860ACN 121986860 ACN121986860 ACN 121986860ACN-121986860-A

Abstract

The invention relates to the technical field of food processing, and particularly discloses a method for recycling mushroom stipe, which uses a compound enzyme preparation consisting of cellulase, acid protease and pectase to carry out synergistic enzymolysis on the mushroom stipe, wherein the enzymolysis optimization conditions are that the pH is 3.5, the temperature is 51 ℃, the enzyme concentration is 6% and the time is 4 h. The method provided by the invention can obviously reduce the hardness and the chewing property of the lentinus edodes stipe, destroy the compact fiber structure of the lentinus edodes stipe, synchronously improve the release and the content of biological active ingredients such as ergothioneine, soluble protein, crude polysaccharide and the like, and the chocolate coated lentinus edodes stipe developed based on the method has the advantages of full appearance, uniform color and luster, coordinated flavor, good microbial safety and realization of high-value comprehensive utilization of lentinus edodes processing byproducts.

Inventors

  • LIN TONG
  • XIE CHUNYAN
  • ZHANG ZIWEI
  • WANG YING
  • TANG KUN
  • LI ZHANYONG

Assignees

  • 廊坊师范学院

Dates

Publication Date
20260508
Application Date
20260326

Claims (9)

  1. 1. The method for recycling the lentinus edodes stipe is characterized by comprising the following steps of: the lentinus edodes stipe is subjected to enzymolysis by utilizing a compound enzyme preparation, wherein the compound enzyme preparation comprises cellulase, acid protease and pectase; Immersing the enzymatic hydrolysis mushroom stems into a sucrose solution for sugar impregnation treatment, and then drying; Mixing cocoa butter with cocoa liquor, melting, tempering to obtain chocolate liquor, coating sugar-impregnated Lentinus edodes stem with the chocolate liquor, and solidifying to obtain chocolate-coated Lentinus edodes stem.
  2. 2. The method for recycling lentinus edodes stems according to claim 1, wherein the cellulase, the acid protease and the pectase in the compound enzyme preparation are in equal mass ratio.
  3. 3. The method for recycling lentinus edodes stems according to claim 1, wherein the total addition amount of the compound enzyme preparation is 3% -7% of the weight of the lentinus edodes stems.
  4. 4. The method for recycling lentinus edodes stems according to claim 1, wherein the pH value of the enzymolysis is 3.0-5.0.
  5. 5. The method for recycling lentinus edodes stems according to claim 1, wherein the enzymolysis temperature is 40-60 ℃.
  6. 6. The method for recycling lentinus edodes stems according to claim 1, wherein the enzymolysis time is 2-6 hours.
  7. 7. The method for recycling mushroom stems according to claim 1, wherein the step of sugar soaking treatment is characterized in that a low-concentration sucrose solution of 300 g/L-500 g/L is used for soaking for 4-8 hours, and then the mushroom stems are placed in a high-concentration sucrose solution of 500 g/L-700 g/L and heated and boiled for 5-15 min.
  8. 8. The method for recycling lentinus edodes stems according to claim 1, wherein the drying temperature is 45-55 ℃ and the drying time is 4-8 hours.
  9. 9. The method for recycling lentinus edodes stems according to claim 1, wherein the mass ratio of the cocoa butter to the cocoa liquor is 1.5-2.5:1, and the mass ratio of the chocolate liquor to the sugar-immersed lentinus edodes stems is 0.5-1.5:1.

Description

Resource utilization method for lentinus edodes stipe Technical Field The invention relates to the technical field of food processing, in particular to a method for recycling mushroom stipe. Background The urgent need for sustainable recycling global food systems has prompted people to pay more attention to the value rise of agricultural and food processing byproducts. The underutilized resources are converted into high added value components, so that the problem of critical waste management can be solved, new nutrition sources can be opened up, and the sustainable development of economy and environment is promoted. Lentinus edodes (Lentinus edodes) is one of the most widely planted and consumed strains worldwide, and is favored because of its unique umami flavor and various health promoting components such as lentinan, ergosterol, phenolic acid, etc. Although the lentinus edodes lids are widely used, the handle portion is often discarded or reduced to low value waste. The lentinus edodes stipe is rich in dietary fiber, protein, ergothioneine and other unique antioxidants, is a biomass resource which is not fully developed, and has great value-added potential. The current low efficiency of the stipe is mainly due to its inherent dense, fibrous and lignocellulosic texture, resulting in too high hardness, too strong chewing sensation and poor overall mouthfeel, and conventional processing techniques (blanching, drying and mechanical crushing) while being capable of partially improving the texture, often require high energy consumption or harsh conditions, possibly leading to degradation of heat sensitive nutrients (including sensitive antioxidants such as proteins, vitamins and ergothioneine) and thus impairing the intrinsic functional value of the material. Disclosure of Invention The invention provides a method for recycling mushroom stipes for excavating a high-efficiency utilization scheme of mushroom stipes. The invention provides a method for recycling mushroom stipe, which comprises the following steps: the lentinus edodes stipe is subjected to enzymolysis by utilizing a compound enzyme preparation, wherein the compound enzyme preparation comprises cellulase, acid protease and pectase; Immersing the enzymatic hydrolysis mushroom stems into a sucrose solution for sugar impregnation treatment, and then drying; Mixing cocoa butter with cocoa liquor, melting, tempering to obtain chocolate liquor, coating sugar-impregnated Lentinus edodes stem with the chocolate liquor, and solidifying to obtain chocolate-coated Lentinus edodes stem. The method provided by the invention can obviously reduce the hardness and the chewing property of the lentinus edodes stipe, destroy the compact fiber structure of the lentinus edodes stipe, synchronously improve the release and the content of biological active ingredients such as ergothioneine, soluble protein, crude polysaccharide and the like, and the chocolate coated lentinus edodes stipe developed based on the method has the advantages of full appearance, uniform color and luster, coordinated flavor, good microbial safety and realization of high-value comprehensive utilization of lentinus edodes processing byproducts. Further, the cellulase, the acid protease and the pectase in the compound enzyme preparation have equal mass ratio. Further, the total addition amount of the compound enzyme preparation is 3% -7% of the weight of the lentinus edodes stipe. Further, the pH value of the enzymolysis is 3.0-5.0. Further, the enzymolysis temperature is 40-60 ℃. Further, the enzymolysis time is 2-6 hours. Further, the sugar soaking treatment comprises the steps of soaking the sugar in a low-concentration sucrose solution of 300 g/L-500 g/L for 4-8 hours, then placing the sugar in a high-concentration sucrose solution of 500 g/L-700 g/L, and heating and boiling the sugar for 5-15 minutes. Further, the drying temperature is 45-55 ℃ and the drying time is 4-8 hours. Further, the mass ratio of the cocoa butter to the cocoa liquor is 1.5-2.5:1, and the mass ratio of the chocolate liquor to the sugar-immersed lentinus edodes stipe is 0.5-1.5:1. Compared with the prior art, the invention has the beneficial effects that: The method provided by the invention can obviously improve the texture and taste of the lentinus edodes stems and break through the processing bottleneck. Texture Profile Analysis (TPA) proves that after being treated by complex enzyme (MEP) consisting of Cellulase (CEL), acid Proteinase (AP) and Pectase (PEC), the chewing property and hardness of the lentinus edodes stem are remarkably reduced (p < 0.01) compared with those of a Control group (Control). The chewiness (350.20 +/-19.22 mJ) and the hardness (529.67 +/-28.36N) of the MEP treatment group are lower than those of any single enzyme treatment group, the synergistic effect is shown, the inherent problems of hard texture and too strong chewing feeling caused by compact fiber and lignification of the stipe are effec