CN103202451B - A preparation method of shiitake mushroom seasoning sauce added with nano-calcium powder - Google Patents

Abstract

The invention discloses a preparation method of shiitake mushroom seasoning sauce added with nano-calcium powder, which belongs to the technical field of agricultural product processing. The invention uses dried shiitake mushrooms and chicken skeletons and/or pig bones as raw materials, through pretreatment, ultrafine and nanoscale crushing, ultrasonic assisted hot water extraction, biological enzymolysis, centrifugation, seasoning, thickening, bottling, and sterilization , resulting in a high calcium shiitake mushroom sauce. The invention adopts ultrafine pulverization technology to reduce the particle size of shiitake mushroom powder and improves the utilization rate of raw materials; adopts ultrasonic assisted hot water extraction to shorten the extraction time, improves extraction efficiency, and reduces nutrient loss; adopts biological enzymatic hydrolysis technology to remove impurities and improve products Clarity, improve product stability, and better maintain the nutritional content of the product; the animal skeleton is prepared into nano-calcium powder and added to the mushroom sauce, which not only has the effect of calcium supplementation, but also effectively inhibits the growth of bacteria. The high-calcium shiitake mushroom sauce prepared by the invention is rich in nutrition, unique in flavor and convenient to use, and is a nutritious, healthy condiment that meets the needs of the times.

Description

A preparation method of shiitake mushroom seasoning sauce added with nano-calcium powder

technical field

The invention discloses a preparation method of shiitake mushroom seasoning sauce added with nano-calcium powder, relates to the preparation process of fungal compound seasoning, and belongs to the technical field of agricultural product processing.

Background technique

Shiitake mushroom is a kind of edible fungus with long reputation in my country, deeply loved by the public. It belongs to Basidiomycetes , Agaricales , Tricholomatacete , and Lentinus . Shiitake mushrooms are known as "the king of mountain delicacies". They are delicious, rich in aroma, rich in protein, amino acids, vitamins and minerals, and are recognized as a good food.

At the same time, shiitake mushrooms also have high health care and medicinal value, which has been recorded in ancient China. For example, "Compendium of Materia Medica" wrote that shiitake mushrooms are "dry and flat, non-toxic"; bean poison"; and "Ben Jing Feng Yuan" believes that shiitake mushrooms "greatly benefit stomach qi". Shiitake mushrooms contain more physiologically active substances, such as lentinan, which has obvious effects of inhibiting viruses and resisting cancer; shiitake mushrooms can prevent liver cirrhosis, inhibit the rise of cholesterol in the blood, and lower blood pressure; shiitake mushrooms also contain a large amount of ergosterol, It can be converted into VD, enhance the body's disease resistance, and promote the normal development of human bones. In addition, shiitake mushrooms also contain a lot of enzymes, which can correct human enzyme deficiency. It can be seen that shiitake mushrooms are a rare food and health care product.

In view of the nutritional and medicinal properties of shiitake mushrooms, researchers have been committed to the research and development of shiitake mushroom products, and have formed a variety of products, mainly involving food products such as canned shiitake mushrooms, candied shiitake mushrooms, shiitake mushroom seasoning sauce, and shiitake polysaccharides. Capsules, mushroom oral liquid and other medical and health care products. Considering that people's demand for condiments is increasing day by day, it is the trend of the times to develop shiitake mushrooms into a convenient condiment. There have been relevant reports at home and abroad in this regard. Chang Haijun et al. (2006) studied the production process of shiitake mushroom and garlic compound soy sauce, and determined the best formula of the product. The obtained product has high amino nitrogen content and delicious taste, and is a good health condiment. Hao Ruiling et al. (2001) used fresh shiitake mushrooms as raw materials, supplemented with various authentic ingredients (such as spicy oil, pork, peanuts, spring bamboo shoots, dried tofu, etc.) to make a shiitake mushroom compound sauce. Rich. Zhai Weiwei (2009) researched the production process of shiitake mushroom and garlic sauce, and determined that the best formula of shiitake mushroom and garlic sauce is 4:1 ratio of shiitake mushrooms and garlic, 4% of salt, 10% of sucrose, and 3.5% of stabilizer , and the products produced according to the formula have better sensory quality. Yet, the report that is raw material production shiitake mushroom sauce with dried shiitake mushrooms is also relatively few both at home and abroad. Song Shumin et al. (1994) used the EF-016 strain as the pilot production strain, and obtained the mushroom sauce through the secondary fermentation method. The production method not only increases the nitrogen content of the product, improves the taste of the product, but also better preserves the original flavor and nutrition of the shiitake mushroom. However, mycelium fermentation method is used to prepare shiitake mushroom sauce, which has a long fermentation period, difficult conditions to control, and consumes a large amount of raw materials with high cost. In comparison, adopting the extraction method to prepare the mushroom seasoning sauce can shorten the production cycle and reduce the production cost.

The key to preparing shiitake mushroom sauce is how to effectively extract the flavor and umami ingredients in shiitake mushrooms. Generally speaking, the use of some advanced technologies in the extraction process, such as ultra-fine pulverization technology, ultrasonic-assisted extraction technology, bio-enzymatic hydrolysis technology, etc., can effectively improve the utilization rate of raw materials and extraction efficiency. As a new food processing technology, ultrafine pulverization technology can make the particle size of shiitake mushroom powder reach the micron level, effectively destroying the cell structure of shiitake mushrooms, which is conducive to the improvement of extraction efficiency. Shi Defang et al. (2009) studied the effect of ultrafine pulverization treatment on the extraction of polysaccharides from Lentinus edodes stipe using Lentinus edodes stipe as experimental material. The results showed that the dissolution rate of polysaccharides after superfine grinding of mushroom stalk was 2.17 times that of coarse grinding. As a new type of food processing auxiliary measure, ultrasonic wave is applied to the extraction process of shiitake mushrooms, which can significantly improve the extraction efficiency. This is because the collapse of ultrasonic cavitation bubbles can generate high temperature and high pressure instantly, and also generate powerful shock waves and micro jets in the liquid matrix. These effects can not only reduce or eliminate the barrier layer between the particles and the extraction liquid, thereby increasing the Increased mass transfer efficiency. At the same time, it also has a destructive effect on the tissue structure of shiitake mushrooms and promotes the release of its contents, thus greatly accelerating the extraction efficiency. Wang Yafei et al. (2004) optimized the process of ultrasonic-assisted hot water extraction of lentinan through orthogonal experiments, and confirmed the superiority of ultrasonic-assisted hot water extraction by comparing it with ordinary extraction methods. Because shiitake mushrooms contain a lot of cellulose, flavor proteins, peptides, amino acids and other substances will not be easily released to the outside during the extraction process, thus affecting the extraction of flavor substances from shiitake mushrooms. Therefore, the hydrolysis of mushroom cellulose and protein has just become a key issue in the development of mushroom flavor products. Yang Feng et al. (2008) used pentosanase and papain to hydrolyze shiitake mushrooms, and determined the best enzymatic hydrolysis conditions: first add 0.1% pentosanase to hydrolyze at 40°C for 2 hours, then add 0.2% papaya Protease was hydrolyzed at 45°C for 3 hours, and after enzymolysis, the hydrolyzate had a clear texture and strong fragrance.

Regarding the production of shiitake mushroom seasoning, there are related patent disclosures in China. Gui Chunwei et al. (2006) disclose a kind of shiitake mushroom sauce and its preparation method (patent application number: 200610023852.8). This invention uses shiitake mushrooms, slider mushrooms, black fungus and straw mushrooms as raw materials to prepare shiitake mushroom sauce. Although the taste is delicious, It is simple to use, but the efficiency of extraction and the utilization rate of raw materials are not affected by any pretreatment of mushroom grains in the process. Zhao Botao et al. (2010) disclosed an edible mushroom-flavored meat-flavored seasoning and its preparation method and application (patent application number: 201010236708.9). Rad reaction and other techniques prepare a novel seasoning with rich meat flavor and mushroom flavor, but compared with the present invention, the calcium content of the product is lower. Yang Mingduo et al. (2007) disclosed a preparation method of shiitake mushroom-pork bone broth jelly (patent application number: 200710144637.8). The product prepared by this invention has special flavor and high nutritional value. The pig bones of this invention are directly subjected to enzymatic hydrolysis treatment after smashing, which affects the extraction of active ingredients. Zhuge Yong (2004) disclosed a shiitake mushroom chili sauce and its preparation method (patent application number: 200410155128.1), which introduced the formula and production process of shiitake mushroom chili sauce in detail, but did not involve the extraction of shiitake mushroom flavor components. Luo Meng (2001) disclosed a ready-to-eat edible fungus product and its preparation process (patent application number: 01131256.4). This invention mainly focuses on the introduction of two product production formulas: soup stew and seasoning powder.

Calcium is an important trace element in the human body, which plays an important role in the growth of human bones and maintaining the normal excitability of nerves and muscles. However, due to problems in the Chinese dietary structure, more than 80% of Chinese people have insufficient calcium intake and need different levels of calcium supplementation. Although there are many kinds of calcium supplement products on the market, they all have the problem of being insoluble in water and difficult to be absorbed by the human body. Calcium powder prepared by nanotechnology can better solve such problems. Compared with conventional calcium supplement products, nano calcium powder is more hydrophilic and easier to be absorbed by the body. To make nanoparticles with good performance preparation method is very important. The mechanical ball milling method is a method of using the rotation or vibration of the ball mill to make the hard balls strongly impact, grind and stir the raw materials, so as to crush the raw materials into nano-sized particles. The method is simple to operate, low in cost, and has been widely used in industry. Huang Hao et al. (2010) used the high-energy vibration ball milling method to prepare nano-oxide powders with lanthanum oxide, calcium oxide and manganese dioxide as raw materials. The particle size and dispersion of the powder were observed by TEM, and it was found that the nano-perovskite powder with a particle size of 50-100nm can be prepared by the high-energy vibration ball milling method for 20 hours. Zhang Guangqiang et al. (2009) prepared high-quality β-SiC nanopowder by high-energy mechanical ball milling using simple silicon and graphite mixed powder as the initial raw material. It was found that after 20 hours of ball milling, the silicon powder and graphite powder completely reacted to form a single Phase β-SiC nanopowder, the average grain size is about 20nm, but the agglomeration is more obvious; the sample after ball milling for 40h, the average grain size is about 12nm, and the sample dispersibility is good, it is uniform spherical particles. The invention uses animal product leftovers—animal skeleton ultrafine powder as the initial raw material, prepares nanometer calcium powder through high-energy mechanical ball milling and adds it to mushroom sauce, thereby realizing the comprehensive utilization of animal product leftovers and adding mushroom seasoning at the same time The nutritional effect of the juice (calcium supplement function), inhibited the growth of bacteria in the mushroom sauce during storage.

At present, the pursuit of healthy and nutritious consumption has become a trend, and shiitake mushrooms are deeply loved by people for their unique flavor, high nutritional value and remarkable physiological effects. However, in recent years, due to the shortage of raw materials, the increase of production costs, and the relative surplus of products, the economic benefits of mushroom and other edible fungus production enterprises have declined. Therefore, it has become very urgent to carry out deep processing of edible fungi such as shiitake mushrooms and increase their added value. The invention aims to develop an efficient and economical method for preparing high-calcium shiitake mushroom seasoning sauce, so as to provide a new research idea for the deep processing of edible fungi such as shiitake mushrooms.

Contents of the invention

The object of the present invention is to provide a method for preparing shiitake mushroom seasoning sauce added with nano-calcium powder, so as to form a high-calcium shiitake mushroom sauce with rich nutrition, unique flavor and convenient use.

The technical scheme of the present invention: a method for preparing shiitake mushroom seasoning sauce added with nano-calcium powder, using dried shiitake mushrooms, chicken skeletons and/or pig bones as raw materials, through raw material pretreatment, ultrafine and nanoscale crushing, and ultrasonic-assisted hot water soaking Extraction, biological enzymatic hydrolysis, centrifugation, seasoning, thickening, bottling and sterilization, and finally the finished product of high-calcium shiitake mushroom seasoning sauce is obtained; the steps are:

(1) Raw material pretreatment: buy raw materials (dried shiitake mushrooms, chicken skeletons, pork bones) from the market, wash and remove surface stains, crush to form 100-mesh dried shiitake mushroom powder and bone meal, and dry for later use;

(2) Ultrafine and nanoscale pulverization: add 100-mesh shiitake mushroom powder and bone powder to a ZNC-300 mechanical rolling ultrafine pulverizer through an electromagnetic feeder to obtain dried shiitake mushroom powder and bone powder with an average particle size of 11.5 microns. Among them, the superfine grinding conditions are as follows: the feeding speed is 3-5kg/h, the working pressure is 0.3 MPa, the main machine frequency is 44 Hz, and the fan frequency is 42 Hz. The bone powder particles are treated with high-energy mechanical ball milling for 25 hours to prepare them into nano-bone powder. The working parameters of the mechanical ball milling are: the diameter of the ball milling medium is 5-12 mm, the mass ratio of the ball milling medium to the powder is 16:1, and the speed of the ball milling tank is 16:1. 450 r/min; the final obtained nano-bone powder particles are 45nm–96nm;

(3) Ultrasonic-assisted hot water leaching: Weigh a certain amount of ultra-finely pulverized shiitake mushroom powder, and add it into hot water in a beaker at a material-to-liquid ratio of 1:30 (g:mL) for ultrasonic-assisted leaching. The extraction conditions are: extraction temperature 60°C, extraction time 1.5-2 h, ultrasonic frequency 40 KHz, ultrasonic power 120-160 W, ultrasonic pulse 50%;

(4) Biological enzymatic hydrolysis: adjust the pH of the mushroom extract obtained in step (3) to 5, add 0.1% flavor protease (calculated by the weight of dried mushrooms) and 0.4% cellulase (calculated by the weight of dried mushrooms), and then Enzymolysis in a water bath at 55°C for 1.5 h;

(5) Centrifugation: put the shiitake mushroom extract enzymatic solution obtained in step (4) into a centrifuge, centrifuge in a centrifuge at a speed of 4000 g for 20 min, remove the residue, and take the shiitake mushroom enzymatic solution;

(6) Seasoning: According to the recipe, add the prepared nano-bone meal particles into the mushroom enzymatic solution at a ratio of 1:10 (weight of nano-bone meal: weight of dried shiitake mushrooms), and then add salt, white sugar, I+G and meat powder Add the mushroom enzymatic solution in proportion and stir evenly. The added amounts of salt, white sugar, I+G and meat powder were 3%, 2%, 0.5% and 0.4% of the mass of the mushroom enzymatic hydrolyzate, respectively. In addition, it is necessary to add sodium hexametaphosphate with a mass concentration of 0.1% to enhance the better dispersion of nano-bone powder in the mushroom enzymatic solution;

(7) Thickening: Sodium carboxymethyl cellulose, propylene glycol alginate and xanthan gum are used as thickeners, and the amounts of sodium carboxymethyl cellulose, propylene glycol alginate and xanthan gum are respectively 0.3%, 0.2% and 0.09% of liquid;

(8) Bottling and sterilization: put the high-calcium shiitake mushroom sauce obtained in step (7) into glass bottles (each bottle has a net weight of 200g), seal it in a vacuum steam filling machine, and then sterilize it at 121°C for 15 min. The calcium content of the finally obtained product is about 195-246mg/bottle.

Beneficial effects of the present invention:

1. Compared with chemically synthesized condiments (such as monosodium glutamate and chicken essence), the seasoning sauce produced by using dried shiitake mushrooms and skeleton as raw materials is safer, healthier, more nutritious, and suitable for the development trend of modern seasoning;

2. The use of ultrafine pulverization technology reduces the size of particles, destroys the cell structure of raw materials, and is more conducive to the extraction of flavor substances; in addition, the use of ultrafine pulverization technology also improves the utilization rate of raw materials and the efficiency of extraction;

3. The use of biological enzymatic technology can remove impurities, improve the clarity of the product, and improve the stability of the product;

4. The use of ultrasonic assisted water extraction not only shortens the extraction time, reduces energy consumption, but also improves the yield of the product;

5. Adding nano-calcium powder to the mushroom sauce is not only beneficial to calcium supplementation for the human body, but also can effectively inhibit the growth of bacteria and prolong the shelf life of the mushroom sauce.

In a word, the high-calcium shiitake mushroom seasoning sauce produced by the present invention is delicious, rich in fragrance and rich in nutrition, and is a healthy and nutritious condiment suitable for all ages. The processing technology is reasonable and practical, and it is easy to be widely popularized.

Detailed ways

Embodiment 1: a kind of preparation method of pork bone-mushroom sauce, comprises the following steps:

(1) Raw material pretreatment: buy dried shiitake mushrooms and pork bones from the market, wash and remove surface stains, crush them to form 100-mesh dried shiitake mushroom powder and pork bone powder, and dry them for later use;

(2) Superfine pulverization: add 100 mesh mushroom powder and pork bone powder to ZNC-300 mechanical rolling superfine pulverizer respectively through an electromagnetic feeder to obtain dried mushroom powder and pork bone powder with an average particle size of 11.5 microns. Among them, the superfine grinding conditions are as follows: the feeding speed is 3-5kg/h, the working pressure is 0.3MPa, the main machine frequency is 44 Hz, and the fan frequency is 42 Hz. For pig bone powder particles, adopt mechanical ball milling method for 25h to prepare it into nano bone powder, wherein the working parameters of mechanical ball milling are: the diameter of ball milling medium is 5-12 mm, the ratio of ball milling medium to powder material is 16:1, and the speed of ball milling tank It was 450 r/min; the particle size of the finally obtained nano pig bone powder was 62nm-96nm;

(3) Ultrasonic-assisted hot water leaching: Weigh a certain amount of ultra-finely pulverized shiitake mushroom powder, and add it into hot water in a beaker at a material-to-liquid ratio of 1:30 (g:mL) for ultrasonic-assisted leaching. The extraction conditions are: extraction temperature 60°C, extraction time 1.5 h, ultrasonic frequency 40 KHz, ultrasonic power 160 W, ultrasonic pulse 50%;

(4) Biological enzymatic hydrolysis: Adjust the pH of the mushroom extract to 5, add 0.1% flavor protease (calculated based on the weight of dried mushrooms) and 0.4% cellulase (calculated based on the weight of dried mushrooms), and then put it in a water bath at 55°C Enzymolysis for 1.5 h;

(5) Centrifugation: Put the extract of shiitake mushrooms into a centrifuge, centrifuge at a speed of 4000 g for 20 minutes, remove the residue, and take the shiitake mushroom enzymatic solution;

(6) Seasoning: According to the formula, add the prepared nano-pig bone powder particles into the mushroom enzymolysis solution according to the ratio of 1:10 (weight of nano-pork bone powder: weight of dried shiitake mushrooms), and then add salt, white sugar, I+G And the meat powder is added in proportion to the mushroom enzymatic solution and stirred evenly. The added amounts of salt, white sugar, I+G and meat powder were 3%, 2%, 0.5% and 0.4% of the mass of the mushroom enzymatic hydrolyzate, respectively. In addition, it is necessary to add sodium hexametaphosphate with a mass concentration of 0.1% so that the nano-pork bone powder can be better dispersed in the mushroom enzymatic solution;

(7) Thickening: Sodium carboxymethyl cellulose, propylene glycol alginate and xanthan gum are used as thickeners, and the amounts of sodium carboxymethyl cellulose, propylene glycol alginate and xanthan gum are respectively 0.3%, 0.2% and 0.09% of liquid;

(8) Bottling and sterilization: put the high-calcium mushroom sauce into glass bottles (each bottle has a net weight of 200g), seal it in a vacuum steam filling machine, and then sterilize it at 121°C for 15 minutes. The calcium content of the finally obtained product is about 246mg/bottle.

Embodiment 2: a kind of preparation method of chicken bone-mushroom sauce comprises the following steps:

(1) Raw material pretreatment: buy dried shiitake mushrooms and chicken skeletons from the market, wash and remove surface stains, grind them into 100 mesh dried shiitake mushroom powder and chicken bone powder, and dry them for later use.

(2) Ultrafine and nanoscale pulverization: add 100-mesh shiitake mushroom powder and bone powder to a ZNC-300 mechanical rolling ultrafine pulverizer through an electromagnetic feeder to obtain dried shiitake mushroom powder and chicken meat with an average particle size of 11.5 microns. bone meal. Among them, the superfine grinding conditions are as follows: the feeding speed is 3-5kg/h, the working pressure is 0.3MPa, the main machine frequency is 44 Hz, and the fan frequency is 42 Hz. The chicken frame bone powder particles were processed into nano bone powder by mechanical ball milling for 25 hours. The working parameters of mechanical ball milling are: the diameter of the ball milling medium is 5-12 mm, the ratio of ball milling medium to powder is 16:1, and the rotational speed of the ball milling tank is 450 r/min; the particle size of the final obtained nano-chicken bone powder is 45nm-83nm.

(3) Ultrasonic-assisted hot water leaching: Weigh a certain amount of ultra-finely pulverized shiitake mushroom powder, and add it into hot water in a beaker at a material-to-liquid ratio of 1:30 (g:mL) for ultrasonic-assisted leaching. The extraction conditions are: extraction temperature 60°C, extraction time 2 h, ultrasonic frequency 40 KHz, ultrasonic power 140 W, ultrasonic pulse 50%.

(4) Biological enzymatic hydrolysis: Adjust the pH of the mushroom extract to 5, add 0.1% flavor protease (calculated based on the weight of dried mushrooms) and 0.4% cellulase (calculated based on the weight of dried mushrooms), and then put it in a water bath at 55°C Enzymatic hydrolysis for 1.5 h.

(5) Centrifugation: put the extract of shiitake mushrooms into a centrifuge, centrifuge at a speed of 4000 g for 20 minutes, remove the residue, and take the shiitake mushroom enzymatic hydrolysis solution.

(6) Seasoning: According to the formula, add the prepared nano-chicken bone powder particles into the shiitake mushroom enzymolysis solution according to the ratio of 1:10 (weight of nano-chicken bone powder: weight of dried shiitake mushrooms), and then add salt, white sugar, I+G And the meat powder is added in proportion to the mushroom enzymatic solution and stirred evenly. The added amounts of salt, white sugar, I+G and meat powder were 3%, 2%, 0.5% and 0.4% of the mass of the mushroom enzymatic hydrolyzate, respectively. In addition, it is necessary to add sodium hexametaphosphate with a mass concentration of 0.1% so that the nano-bone meal can be better dispersed in the mushroom hydrolyzate.

(7) Thickening: Sodium carboxymethyl cellulose, propylene glycol alginate and xanthan gum are used as thickeners, and the amounts of sodium carboxymethyl cellulose, propylene glycol alginate and xanthan gum are respectively 0.3%, 0.2% and 0.09% of liquid. the

(8) Bottling and sterilization: put the high-calcium mushroom sauce into glass bottles (each bottle has a net weight of 200g), seal it in a vacuum steam filling machine, and then sterilize it at 121°C for 15 minutes. The finally obtained product calcium content is 195mg/bottle.

Claims (1)

1. one kind is added the XIANGGU TIAOWEIZHI preparation method of nanometer calcium powder, it is characterized in that take dried thin mushroom, chicken carcasses and/or pig bone as raw material, through pretreatment of raw material, ultra micro and nanoscale pulverizing, ultrasonic wave auxiliary heat flooding, biological enzymolysis, centrifugal, seasoning, thickening, bottling and sterilization, finally make high calcium XIANGGU TIAOWEIZHI finished product; Step is:

(1) pretreatment of raw material: buy from the market raw material: dried thin mushroom, chicken carcasses and/or pig bone, clean and remove surface blot, pulverize and form 100 object dried thin mushroom powder, bone meal, dry for standby;

(2) ultra micro and nanoscale are pulverized: 100 object mushroom powder, bone meal are added respectively to ZNC-300 type machinery rolloff micronizer through electromagnetism feeder, make average grain diameter and be dried thin mushroom powder and the bone meal of 11.5 microns; Wherein ultramicro grinding condition is: charging rate is 3-5kg/h, and operating pressure is 0.3 MPa, and main frame frequency is 44 Hz, and blower fan frequency is 42 Hz; Adopt mechanical ball-milling method to process 25h for bone meal particulate again and be prepared into nanometer bone meal, wherein mechanical ball mill running parameter is: ball-milling medium diameter is 5-12 mm, and ball-milling medium is with powder quality than being 16:1, and ball grinder rotating speed is 450 r/min; Final acquisition nano bone powder particles is 45nm – 96nm;

(3) ultrasonic wave auxiliary heat flooding: be 1:30 according to solid-liquid ratio g:mL, mushroom powder is added and in beaker, in hot water, carries out Ultrasonic Wave-Assisted Extraction, extracting condition is: 60 ℃ of extraction temperatures, extraction time 1.5-2 h, ultrasonic frequency 40 KHz, ultrasonic power 120-160 W, ultrasonic pulse 50%;

(4) biological enzymolysis: it is 5 that step (3) gained mushroom leaching liquor is adjusted to pH, adds the flavor protease of dried thin mushroom weight 0.1% and the cellulase of dried thin mushroom weight 0.4%, then enzymolysis 1.5 h in 55 ℃ of water-baths;

(5) centrifugal: step (4) gained mushroom lixiviate enzymolysis liquid is put into centrifuge, centrifugal 20 min in the centrifuge that is 4000g at rotating speed; Remove residue, get mushroom enzymolysis liquid;

(6) seasoning: according to formula, by the nano bone powder particles preparing in advance according to nano bone grain weight amount: the ratio that dried thin mushroom weight is 1:10 adds in mushroom enzymolysis liquid, then salt, white granulated sugar and I+G, digested tankage are added in proportion in mushroom enzymolysis liquid and stirred evenly, wherein salt, white granulated sugar, I+G and digested tankage addition are respectively 3%, 2%, 0.5% and 0.4% of mushroom enzymolysis liquid quality; In addition, also needing to add mass concentration is that 0.1% calgon is so that nanometer bone meal is dispersed in mushroom enzymolysis liquid better;

(7) thickening: take sodium carboxymethylcellulose, propylene glycol alginate and xanthans as thickener, wherein sodium carboxymethylcellulose, propylene glycol alginate and xanthans addition are respectively 0.3%, 0.2% and 0.09% of mushroom enzymolysis liquid;

(8) bottling, sterilization: step (7) gained high calcium XIANGGU TIAOWEIZHI is packed in vial, and every bottle of net weight 200g seals in vacuum and steam bottle placer, then at 121 ℃, sterilizing 15 min, the product calcium content finally obtaining is 195-246mg/ bottle.