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Rice crust comprising Lentinus edodes and soybean and preparation method of rice crust

A technology for shiitake mushrooms and soybeans is applied in the field of shiitake mushroom and soybean rice noodles and their preparation, which can solve the problems of single variety in nature, and achieve the effects of simple and environmentally friendly preparation process, improved taste, and convenient eating.

Inactive Publication Date: 2015-07-29
INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In particular, millet crispy rice is very popular because of its crispy taste. In the past, various flavors of rice crispy were reflected in different seasonings, and the variety was relatively single in nature.

Method used

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  • Rice crust comprising Lentinus edodes and soybean and preparation method of rice crust
  • Rice crust comprising Lentinus edodes and soybean and preparation method of rice crust

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Weigh 800g of soybeans and crush them to obtain soybean powder for later use. Weigh 700 g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 700 mL of water and put them into a pulper together with the cut shiitake mushrooms to make a pulp to obtain shiitake mushroom pulp. The enzymatic hydrolysis of shiitake mushroom slurry was carried out by step-by-step enzymatic hydrolysis to obtain shiitake mushroom enzymatic hydrolysis solution; the first step, cellulase, the amount of enzyme added was 250,000 U / g soaked shiitake mushrooms, the enzymatic hydrolysis temperature was 55°C, and the time was 120 minutes; Step 2, compound protease, 1.5 million U / g soaked shiitake mushrooms, enzymolysis temperature 55°C, time 150min; compound protease is composed of neutral protease and trypsin according to the enzyme activity ratio of 2:1; the third step, 5, -Phosphodiesterase, the amount of enzyme added is 55...

Embodiment 2

[0035] Take by weighing 800g of soybean, pulverize to obtain soybean powder for subsequent use. Weigh 700 g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 700 mL of water and put them into a pulper together with the cut shiitake mushrooms to make a pulp to obtain shiitake mushroom pulp. Use compound protease to enzymatically hydrolyze the shiitake mushroom slurry for 150min under the temperature condition of 55°C to obtain the shiitake mushroom enzymatic hydrolysis liquid; g soaked shiitake mushrooms. Weigh 1500g of flour, mix it with soybean powder and shiitake mushroom enzymatic solution to make dough, and shape into slices. Fry the slices in a vacuum fryer. The vacuum frying conditions are: temperature 95°C, vacuum degree 0.090Mpa, time 8min; deoiling conditions are: vacuum degree 0.090Mpa, deoiling speed 400r / min, time 8min. Sprinkle with seasonings, let cool, pack and seal to get the finished ...

Embodiment 3

[0037] Take by weighing 800g of soybean, pulverize to obtain soybean powder for subsequent use. Weigh 700 g of dried shiitake mushrooms, wash them, and soak them in warm water. Cut the soaked shiitake mushrooms into pieces, measure 700 mL of water and put them into a pulper together with the cut shiitake mushrooms to make a pulp to obtain shiitake mushroom pulp. Use neutral protease to enzymatically hydrolyze the shiitake mushroom pulp at 55°C for 150 minutes to obtain the shiitake mushroom enzymatic hydrolysis solution; the amount of neutral protease is 1.5 million U / g soaked shiitake mushrooms. Weigh 1500g of flour, mix it with soybean powder and shiitake mushroom enzymatic solution to make dough, and shape into slices. Fry the slices in a vacuum fryer. The vacuum frying conditions are: temperature 95°C, vacuum degree 0.090Mpa, time 8min; deoiling conditions are: vacuum degree 0.090Mpa, deoiling speed 400r / min, time 8min. Sprinkle with seasonings, let cool, pack and seal t...

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PUM

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Abstract

The invention relates to rice crust comprising Lentinus edodes and soybean and a preparation method of the rice crust, and belongs to the technical field of snack food processing. The rice crust comprises the following raw materials in parts by weight: 0.8 part of soybean flour, 1.5 parts of wheat flour, and 0.6-0.8 part of the Lentinus edodes. The Lentinus edodes can increase nutrient substances in the rice crust as containing rich vitamins, mineral substances and protein, the Lentinus edodes protein contains eight kinds of essential amino acids and ten kinds of non-essential amino acids, and most of the amino acids belong to L-type amino acids, and are higher in activity and easy to absorb and utilize by the human body; the contents of flavor nucleotides and flavor amino acids in the Lentinus edodes are high, and the flavor nucleotides and flavor amino acids cooperate with fragrance of the soybeans with a specific proportion to enable the rice crust to have a unique flavor; even though no seasoning is added, the requirement of common consumers for flavor can still be met. The preparation method of the rice crust comprises the steps of mixing and preparing the Lentinus edodes subjected to enzymolysis, the soybean flour and the wheat flour into dough, and performing vacuum frying. The mouth-feel and flavor of the prepared rice crust can be further improved.

Description

technical field [0001] The invention relates to mushroom soybean crispy rice and a preparation method thereof, belonging to the technical field of leisure food processing. Background technique [0002] With the improvement of people's living standards, the requirements for the nutritional value of leisure food are also getting higher and higher. Crispy rice, as a traditional snack in my country, can be eaten directly or used as an ingredient in dishes (such as tomato and shrimp crispy rice, etc.), and is a popular snack food. In particular, millet crispy rice is very popular because of its crispy taste. In the past, various flavors of rice crackers were all reflected in different seasonings, and the variety was relatively single in nature. [0003] Edible mushrooms are recognized as a good nourishing product, with high nutritional value, can regulate human metabolism, lower blood pressure, reduce cholesterol levels, prevent and treat various diseases, and prolong life. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/164A23L1/20A23L1/28A23L1/29A23L11/00A23L33/00
Inventor 宋莎莎王文亮崔文甲陈相艳弓志青宋康曹世宁孙华
Owner INST OF AGRO FOOD SCI & TECH SHANDONG ACAD OF AGRI SCI
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