| 摘要 |
PURPOSE:A SHIITAKE jam that is made by subjecting SHIITAKE to crushing and/or enzymolysis into paste or cream and adding sugar to the product, thus being eatable as a general food product. CONSTITUTION:Fruit bodies or mycelia of SHIITAKE are subjected to crushing and/or enzymolysis into paste or further the paste is filtered to form cream. SHIITAKE can be made into a paste or cream by autolysis at 45-50 deg.C or by making cellulase act on SHIITAKE followed by autolysis at about 45 deg.C. Then, adequate amounts of sugar, glucose, honey or other saccharides are added to the paste or cream and the mixture is kneaded in a double pan to thickness. When necessary, citric acid is added to adjust its pH to about 3 and pectin is added. The mixture is sent into the converter where it is heated at about 82 deg.C for about 10min to effect conversion as well as sterilization, then canned, sealed and cooled, resulting in a jam tasteful, nutritious and reduced in or free from characteristic smell of SHIITAKE. |
