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Processing method of nutritional mushroom jelly

A processing method and nutritional technology, applied in the functions of food ingredients, food ingredients as gelling agents, food drying, etc., to achieve the effects of improving drying efficiency, enhancing immunity, and enriching nutrition

Inactive Publication Date: 2018-04-13
LIM KUM KEE FOODSTUFF CO LTD ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many kinds of seasonings on the market, there is a lack of mushroom seasonings that can maintain the original flavor of the ingredients, reduce nutritional loss, and are easy to use and have good seasoning effects.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of mushroom nutritional fruit jelly is characterized in that it is composed of the following steps:

[0016] 1) Clean the white boletus and albumen fungus respectively, remove excess water, and carry out microwave hot air fluidized drying at a power of 12W / g and 40°C respectively, with a vibration frequency of 35Hz, until the dry basis moisture content of the material is 6%, the dried white boletus and gallinaceous fungus are pulverized to 100 mesh;

[0017] 2) Mix the white boletus and albumen fungus powder obtained in step 1 at a ratio of 2:1, add 25 times the amount of water, heat to dissolve, then stir and add 10% white sugar and 2.3% salt;

[0018] 3) Mix konjac gum and carrageenan at a ratio of 9:2, add 12 times the amount of water, stir to dissolve, and soak for 20 minutes;

[0019] 4) Add 50% of the product in step 2 to the product in step 2, stir evenly, heat and cook for 12 minutes, filter to remove impurities, add 0.02% calcium lactate, 2...

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Abstract

The invention relates to a processing method of nutritional mushroom jelly. The processing method is characterized in that boletus edulis and termitomyces albuminosus are dried through microwave hot air fluidized drying, the drying efficiency is improved, and the loss of nutritional ingredients is reduced. Elastic thermo reversible gel obtained through compounding carrageenan and konjac glucomannan is used as a carrier of a mushroom nutrient solution and the eating convenience of the jelly is enhanced.

Description

technical field [0001] The invention relates to the field of jelly processing, and mainly relates to a processing method of mushroom nutritional fruit jelly. Background technique [0002] Edible mushrooms are recognized as "health food" because they contain high protein and low fat. At the same time, polysaccharides are also important functional ingredients in mushrooms, which have the functions of relieving physical fatigue, enhancing immunity, and assisting in lowering blood sugar. [0003] characteristic. Most mushrooms have a strong, unique aroma. This is because mushrooms are rich in volatile flavor components, various amino acids and unsaturated fatty acids. It can be seen that mushrooms are high-quality ingredients for preparing compound condiments. Boletus and Gallus pilosula are common wild edible fungi in my country. The active polysaccharide contained in boletus is mainly mushroom polysaccharide, which has anti-oxidation and anti-tumor effects. The protein c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L21/15A23L33/10A23L33/17A23L29/256A23L29/206A23L5/20A23L5/43
CPCA23L5/20A23L5/43A23L21/12A23L21/15A23L29/206A23L29/256A23L33/10A23L33/17A23V2002/00A23V2300/10A23V2200/324A23V2200/328A23V2200/30A23V2250/5036A23V2250/5066A23V2200/228A23V2250/5422A23V2200/044
Inventor 林明传
Owner LIM KUM KEE FOODSTUFF CO LTD ANHUI
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