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Production method for non-oil instant edible fungus chips

A production method and technology of edible fungus, applied in application, food preparation, food science, etc., can solve the problems of high product cost, fragile and easy to absorb moisture, long drying time, etc., and achieve short processing cycle, short drying time, impregnation good effect

Active Publication Date: 2013-01-09
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to overcome the defects of long drying time, high energy consumption, high product cost, fragility and moisture absorption, and poor taste of vacuum freeze-drying technology, the present invention provides a relatively short production cycle, cost-saving, and strong operability. The production method of non-oil instant edible fungus chips

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Embodiment 1: the production of non-oil type instant pleurotus eryngii chips (original taste)

[0028] Select 10kg fresh Pleurotus eryngii (water content 89.7%) with uniform size, after selection and cleaning, slice (size 3cm*3cm, thickness 6mm), blanching in hot water for 1-2 minutes; blanching and cooling Pleurotus eryngii slices were placed in a mixed solution with a mass fraction of 10% maltodextrin, 5% maltose and 1% salt, and were ultrasonically assisted for 15 min at a frequency of 50 kHz. After the water on the surface of Pleurotus eryngii is drained, put it into an ultra-low temperature freezer for pre-freezing, and the freezing time is 18 hours. The Pleurotus eryngii slices through the above treatment can be vacuum freeze-dried, the conditions are: the heating shelf temperature is 50-60° C., the load is 2 kg, and it is dried to a moisture content of about 30%. Immediately followed by vacuum microwave puffing and drying until the moisture content drops below 5...

Embodiment 2

[0029] Embodiment 2: the production of non-oil type instant Agaricus bisporus chips (five flavors)

[0030]10kg of fresh Agaricus bisporus (water content 90.7%) with the same size (diameter 3-4cm) and no brown stain, after being selected and washed, sliced ​​(thickness 5mm), blanched in 70°C water for 2 minutes. Put the blanched and cooled Agaricus bisporus slices into a mixed solution of 15% maltodextrin and 1% salt, and immerse them with ultrasonic assistance for 15 minutes at a frequency of 50kHz. Pre-freezing, freezing time is 24h. The Pleurotus eryngii slices through the above-mentioned treatment can be vacuum freeze-dried, and the conditions are: the temperature of the heating shelf is 50-60° C., the load is 2 kg, and it is dried to a moisture content of about 35%. Immediately followed by vacuum microwave puffing and drying until the moisture content drops below 5%, the conditions are: vacuum degree -0.080-0.090MPa, microwave power 800W, power density 8W / g. At this tim...

Embodiment 3

[0031] Embodiment 3: the production of non-oil type instant pleurotus eryngii chips (spicy cumin taste)

[0032] Select 15kg fresh Pleurotus eryngii (water content 89.7%) of uniform size, after selection and cleaning, slice (size 3cm*3cm, thickness 7mm), and blanch in hot water for 2 minutes; blanched and cooled apricot abalone Put mushroom slices into a mixed solution with a mass fraction of 10% maltodextrin, 5% maltose, and 1% salt, and immerse them with ultrasonic assistance for 15 minutes at a frequency of 50 kHz; Put it into the ultra-low temperature freezer for pre-freezing, and the freezing time is 24 hours. The Pleurotus eryngii slices through the above-mentioned treatment can be vacuum freeze-dried, and the conditions are: the temperature of the heating shelf is 50-60° C., the load is 2 kg, and it is dried to a moisture content of about 35%. Immediately followed by vacuum microwave puffing and drying until the moisture content drops below 5%, the conditions are: vacu...

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Abstract

The invention discloses a production method for non-oil instant edible fungus chips and belongs to the technical field of agricultural product deep processing. The production method for the edible fungus chips comprises the following steps: selecting, cleaning, precisely cutting, ironing, bleaching, deactivating enzyme and cooling the edible fungus raw materials, and then performing ultrasonic auxiliary dipping, leachating, quick-freezing, vacuum freeze drying, vacuum microwave puffing drying, seasoning and packaging on the pretreated edible fungus raw materials. In the production method, a new process of ultrasonic auxiliary dipping, vacuum freeze drying and follow-up vacuum microwave staged combination drying is adopted, thereby reserving the thermal sensitivity nutritive components andbiological activity functional components of the edible fungus to the largest extent, obviously shortening the drying time and saving the production cost. The product has the characteristics of non-frying property, high puffing rate, attractive color, crisp mouthfeel, and the like, and is natural and environmentally-friendly as well as healthy. Compared with the vacuum freeze drying, the process has the advantages that the production period of the finished product can be greatly shortened, the production cost is saved, the puffing effect of the product is good, the mouthfeel of the product iscrisp and the drying quality of the product is improved. A new practical and feasible way for deep processing of the edible fungus is provided.

Description

1. Technical field [0001] A method for producing non-oily ready-to-eat mushroom chips, the invention belongs to the technical field of deep processing of agricultural products, and relates to dehydration processing of agricultural products. 2. Background technology [0002] Edible fungi are the third type of food after plant and animal foods - fungal food, which is delicious, unique in flavor, and smooth in taste. It is not only rich in protein, cellulose and various amino acids necessary for the human body, but also can Provide phosphorus, calcium, iron and other mineral nutrients, and the content and composition ratio of nutrients are close to the needs of the human body. Therefore, it is considered to be the most ideal source of protein and nutrient combination in the world, the most ideal food for human beings in the 21st century, and a "healthy food" recognized worldwide. [0003] my country is the largest producer of edible fungi in the world, and edible fungus has be...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/28
Inventor 胡秋辉王敏裴斐赵立艳杨文建安辛欣杨方美方勇辛志宏马宁
Owner NANJING UNIV OF FINANCE & ECONOMICS
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