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Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products

A production process, technology of Pleurotus eryngii, applied in food preparation, application, food science, etc., to achieve the effect of maintaining good nutrition and color, uniform color, and reducing nutritional loss

Active Publication Date: 2011-01-05
JIANGSU ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Effectively reduce the nutrient loss of materials and improve production efficiency to solve the problems of nutrition and color of Pleurotus eryngii

Method used

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  • Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products
  • Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products
  • Puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1. Preparation of puffed Pleurotus eryngii chips

[0024] Get fresh Pleurotus eryngii (kind is Shan Xingbao No. 1) as raw material, measure each index according to the following methods:

[0025] Moisture content measurement method: Turn on the blower in the oven, put the chopped Pleurotus eryngii grains into a large petri dish, put the petri dish into the oven, dry it for 48 hours at 55°C-60°C, and turn it over every two hours. Weigh after 48 hours. After the moisture drops below 10%, change to 105°C and dry continuously for 1 hour, then open the oven door slightly, wait for the temperature to drop slowly, cool for 10-15 minutes, and then enter the dryer to stabilize for 30 Minutes, weighed, and repeated drying at 105°C until the weight of the two weighings was constant. Moisture (%)=sample mass / total sample mass after drying;

[0026] Determination method of total protein: according to GB / T 5009.5-2003, it is determined by Kjeldahl method;

[0027] Dietary fiber: a...

Embodiment 2

[0057] 1. The production steps of puffed Pleurotus eryngii chips: raw material cleaning, slicing, blanching, negative pressure far-infrared drying, uniform humidity, vacuum microwave puffing drying, packaging; the specific methods are as follows:

[0058] 1. Raw material selection: choose Jiaoke No. 2 Pleurotus eryngii as raw material;

[0059] 2. Cleaning: Rinse with clean water to remove the dirt on the surface of Pleurotus eryngii;

[0060] 3. Slicing: Slice the washed Pleurotus eryngii with a SA-300 semi-automatic slicer, and the slice thickness is 7mm;

[0061] 4. Blanching: Blanch the Pleurotus eryngii slices in a water bath at a temperature of 85°C for 6 minutes;

[0062] 5. Negative pressure far-infrared drying: Place Pleurotus eryngii slices in a ZGF-100 negative pressure far-infrared drying box for pre-expansion drying, set the expansion drying temperature to 54°C, dehumidification time to 43 minutes, and expansion drying time to 129 minutes. -0.085MPa, lower press...

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PUM

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Abstract

The invention relates to a puffed pleurotus eryngii chip production process and puffed pleurotus eryngii chip products, which belong to the field of agricultural product deep processing. The method for preparing puffed pleurotus eryngii chips is to perform vacuum and far-infrared combined vacuum microwave puffing of the pleurotus eryngii chips, wherein the vacuum and far-infrared combined vacuum microwave puffing is implemented by the following steps: placing fresh cut pleurotus eryngii chips in a cavity of a vacuum far-infrared dryer, and setting a drying temperature of 50 to 55 DEG C, setting a pressure upper limit of -0.085MPa, a pressure lower limit of -0.094MPa, a dehumidification time of 40 to 50 minutes and a drying time of 120 to 150 minutes; placing the materials in the cavity of a vacuum microwave dryer, and setting a microwave drying power of 4.0 to 5.5W / g, a vacuum degree of 0.085 to 0.095MPa and a drying time of 65 to 70 minutes; and obtaining the puffed pleurotus eryngii chips. In the invention, the whole drying process of the pleurotus eryngii is accomplished under vacuum and no food additive is added; and the pleurotus eryngii chip products are environmentally-friendly, have attractive color, crisp mouthfeel and high rehydration performance.

Description

1. Technical field [0001] The invention relates to a production process and products of puffed pleurotus eryngii chips, belonging to the field of deep processing of agricultural products. 2. Background technology [0002] The rare edible mushroom Pleurotus eryngii is a large-scale toadstool with good quality. The flesh is white and thick, crisp and tender, and has a bitter almond flavor. It is known as the "King of Oyster Mushrooms". Regular consumption can improve gastrointestinal function. It has the effects of lowering blood fat, lowering cholesterol, promoting gastrointestinal digestion, and enhancing body immunity. It is favored by consumers at home and abroad. However, the water content of Pleurotus eryngii is high, and the storage time of fresh products is limited. In the peak harvest season, it is easy to increase production without increasing income. Drying Pleurotus eryngii can prolong the shelf life of the product and facilitate storage and transportation. [000...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/28A23L1/025A23L31/00
Inventor 江宁刘霞李大婧刘春泉
Owner JIANGSU ACAD OF AGRI SCI
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