CN102511783A - Edible fungi puffing product processing technology - Google Patents
Edible fungi puffing product processing technology Download PDFInfo
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- CN102511783A CN102511783A CN2011104433198A CN201110443319A CN102511783A CN 102511783 A CN102511783 A CN 102511783A CN 2011104433198 A CN2011104433198 A CN 2011104433198A CN 201110443319 A CN201110443319 A CN 201110443319A CN 102511783 A CN102511783 A CN 102511783A
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Abstract
The purpose of the invention is to provide an edible fungi puffing product processing technology. According to the technology, one or a plurality of drying complete or inferior edible fungi solids are crushed and screened, and then are uniformly mixed with potato starch, corn flour, milk powder, sucrose, salt and other materials; water and vegetable oil are added, and stirring tempering is performed, such that the material moisture is uniform; finally an extrusion popper is adopted to process the tempered material to produce the edible fungi puffing product. According to the present invention, the product produced by using the technology has characteristics of crisp taste, easy absorption by the human body, rich nutrition, easy taking, and suitability for people in all ages, and has a certain health care function; benefits are provided for the human health after often taking the edible fungi puffing product; no any preservative is added, the product is safe to take; the technology of the present invention has advantages of simple operation, flexible investment, quick effect, energy saving, and environmental protection; with the technology of the present invention, the problem of the treatment of the inferior edible fungi solids is solved, the additional value is improved, and the economic income of the edible fungi enterprise is increased. At the same time, the present invention further provides a new idea for deep processing of the edible fungi and a new method thereof.
Description
Technical field:
The present invention provides a kind of edible mushroom dilated product process technology, belongs to food processing technology field.
Background technology:
Edible mushroom is rich in the multiple nutrients material, particularly contains rich in protein and amino acid.It is reported that protein content is about 4% in the fresh food bacterium, is common vegetable and fruit several times to tens times; And the 20 seed amino acids ubiquity in edible mushroom in the protein, be general phytoprotein food can not compare.Edible mushroom also contains abundant vitamin, Cobastab
2, B
6, B
12, B
1, C, K etc., the human physiological metabolism is played an important role; Also contain abundant mineral matter and carbohydrate etc.In addition, edible mushroom is rich in compositions such as polysaccharide, polypeptide, alkaloid, triterpene mostly, has certain medicinal and health care value.
Extruding and puffing technology is a kind of puffing technique that utilizes extruder that raw material is merged to carry out together (comprising compression, mixing, mixing, fusion, expanded, moulding) under several kinds of process conditions.The advantage of extrusion is: raw material makes the active passivation of starch gelatinization, protein denaturation, ANFs and toxin under the synergy of high temperature, high pressure and mechanical shear stress, also makes sterilization more abundant simultaneously.Adopt extruding and puffing technology to process food, raw material is preliminary pulverize and mix after, can in extruding, once accomplish technologies such as mixing, slaking, fragmentation, sterilization, moulding.At present extruder mainly contains the extruder of two types of single screw rod and twin-screws.Twin (double) screw extruder has incomparable advantage with respect to single-screw extrusion machine, and wide, the high slaking of its range of work, automatically cleaning ability be strong, control advantage such as stable gradually by everybody approval.Can better be brought into play for requiring than higher food service industry these advantages of twin (double) screw extruder.
The present invention provides a kind of edible mushroom dilated product process technology.The present invention generally is applicable to existing various types of edible mushroom, and is crisp, nutritious through the product mouthfeel that this technology obtains, and instant is all-ages; And have certain health care, often edible highly beneficial to health; And do not add any anticorrisive agent, edible safety.This production of products method has simple to operate, and investment is flexible, instant effect; The advantage of energy-saving and environmental protection; But also solved the difficult problem that the fresh food bacterium is difficult to preservation and the processing of inferior fruit body of edible fungi, and improved its added value, increased the income of edible mushroom enterprise.Simultaneously, the present invention also provides the new approaches and the new method of edible mushroom deep processing.Therefore the present invention has very big promotional value and promotion potential.
Summary of the invention:
The purpose of this invention is to provide a kind of edible mushroom dilated product process technology.This technology is earlier that one or more the complete or inferior fruit body of edible fungi pulverizing after drying and the back of sieving are even with other mixing of materials; Adding water and vegetable oil again stirs modified; So that the material moisture uniformity, utilize twin-screw extruder to process modified good material at last and produce the edible mushroom dilated product.
Processing raw material of edible mushroom dilated product provided by the present invention mixed the back extrusion by following substances and processed: one or more powder of edible fungus, farina, corn flour, milk powder, sucrose, salt, water and vegetable oil; Wherein, said material is made up of following component by mass percent: powder of edible fungus 10～99.9%, farina 0～50%, corn flour 0～50%, milk powder 0～10%, sucrose 0～8% and salt 0～2%; The quality of said water is said 1%～15% of the back material gross mass of mixing, and the quality of said vegetable oil is a said mixing back material gross mass 0%～8%.
The process technology of edible mushroom dilated product according to the invention comprises the steps:
1) preparation of expanded raw material: with drying or dry after complete or inferior fruit body of edible fungi removal of impurities, the cleaning; Pulverize at last and cross and obtain said powder of edible fungus behind 20～200 mesh sieves and said other material mixing stirs; And add said water and vegetable oil and carry out modifiedly, obtain expanded raw material; Said powder of edible fungus can be that a kind of powder of edible fungus or multiple eating bacterium powder in Asparagus, flat mushroom, mushroom, straw mushroom, Pleurotus nebrodensis, pleurotus eryngii, two spore mushroom, coprinus comatus, true Ji mushroom, HUAZIGU, dictyophora phalloidea, Hericium erinaceus, bolete, hickory chick, yellow umbrella, auricularia auriculajudae, white fungus, golden ear, grifola frondosus, willow mushroom, Trichotoma matsutake, russule, the long root mushroom is by the mixed mixed edible bacterium of arbitrary proportion powder; The addition of said water is said 1%～15% of the back material gross mass of mixing, and the addition of said vegetable oil is said 0%～8% of the back material gross mass of mixing;
2) extrusion: set the extruder running parameter, after bulking machine to be extruded reached and sets the running parameter requirement, the expanded raw material that step 1) is obtained was put into extruder and is carried out extrusion, obtains said edible mushroom dilated product.
Wherein, said extruder is a twin-screw extruder, and the running parameter of said twin-screw extruder is screw speed 50～250rpm; Charging rate can be 5～80kg/h; Machine barrel/or the sleeve temperature be 60～180 ℃; Nib/or the die orifice diameter be 3～10mm.
Specific embodiment:
Through specific embodiment process technology of the present invention is described below, but the present invention does not limit to therewith.Method described in the following embodiment like no specified otherwise, is conventional method; Said reagent and material and facility like no specified otherwise, all can obtain from commercial sources.
Embodiment 1.
1) preparation of expanded raw material: respectively with complete or inferior Asparagus and mushroom fruiting body removal of impurities, dry or dry after cleaning; After pulverizing and cross 200 mesh sieves at last; Obtain golden needle fungus and mushroom powder respectively, and obtain said powder of edible fungus after in 6: 4 ratios golden needle fungus and mushroom powder being mixed; Then form and mix each raw material: powder of edible fungus 10%, farina 50%, corn flour 35%, milk powder 3%, sucrose 2% and salt 0% by following component by mass percent; Add said 2% the water that mixes back material gross mass then, and after adding said 2% the vegetable oil that mixes back material gross mass, the last modified said expanded raw material that evenly obtains.
2) extrusion: configure the extruder running parameter, after bulking machine to be extruded reached and sets the running parameter requirement, the expanded raw material that step 1) is obtained was put into extruder and is carried out extrusion, obtains said edible mushroom dilated product.
Wherein, said extruder is a twin-screw extruder, and the running parameter of said twin-screw extruder is: screw speed 70rpm; Charging rate is 80kg/h; Machine barrel/or the sleeve temperature be 90 ℃; Nib/or the die orifice diameter be 4mm.
Embodiment 2.
1) preparation of expanded raw material: dry or dry with complete or inferior mushroom carpophore removal of impurities, after cleaning, pulverize at last and cross that to obtain the flat mushroom powder behind 80 mesh sieves be said powder of edible fungus; Then form and mix each raw material: powder of edible fungus 99.9%, farina 0%, corn flour 0%, milk powder 0%, sucrose 0% and salt 0.1% by following component by mass percent; Add said 12% the water that mixes back material gross mass then, and after adding said 4% the vegetable oil that mixes back material gross mass, the last modified said expanded raw material that evenly obtains.
2) extrusion: configure the extruder running parameter earlier, after bulking machine to be extruded reached and sets the running parameter requirement, the expanded raw material that step 1) is obtained was put into extruder and is carried out extrusion, obtains said edible mushroom dilated product.
Wherein, said extruder is a twin-screw extruder, and the running parameter of said twin-screw extruder is: screw speed 100rpm; Charging rate is 20kg/h; Machine barrel/or the sleeve temperature be 110 ℃; Nib/or the die orifice diameter be 3mm.
Embodiment 3.
1) preparation of expanded raw material: respectively with drying or dry after complete or inferior flat mushroom, two spore mushroom, pleurotus eryngii, Pleurotus nebrodensis sporophore removal of impurities, the cleaning; After pulverizing and cross 100 mesh sieves at last; Obtain above-mentioned various mushroom powder respectively, and with flat mushroom powder, two spore mushroom powder, pleurotus eryngii powder, Pleurotus nebrodensis powder in 3: 2: 3: obtain said powder of edible fungus after 2 ratio will mix; Then form and mix each raw material: powder of edible fungus 40%, farina 30%, corn flour 20%, milk powder 5%, sucrose 3% and salt 2% by following component by mass percent; Add said 15% the water that mixes back material gross mass then, and after adding said 2% the vegetable oil that mixes back material gross mass, the last modified said expanded raw material that evenly obtains.
2) extrusion: configure the extruder running parameter, after bulking machine to be extruded reached and sets the running parameter requirement, the expanded raw material that step 1) is obtained was put into extruder and is carried out extrusion, obtains said edible mushroom dilated product.
Wherein, said extruder is a twin-screw extruder, and the running parameter of said twin-screw extruder is: screw speed 100rpm; Charging rate is 30kg/h; Machine barrel/or the sleeve temperature be 120 ℃; Nib/or the die orifice diameter be 6mm.
Product mouthfeel through this technology obtains is crisp, is easy to absorption of human body, and is nutritious, instant, and, all-ages; And have certain health care, often edible highly beneficial to health; And do not add any anticorrisive agent, edible safety.
Claims (10)
1. an edible mushroom dilated product process technology comprises the steps:
1) preparation of expanded raw material: with drying or dry after complete or inferior fruit body of edible fungi removal of impurities, the cleaning; Pulverize at last and sieve after obtain said powder of edible fungus and farina, corn flour, milk powder, sucrose, salt, water and vegetable oil mixing and stirring, obtain expanded raw material;
2) extrusion: configure the extruder running parameter earlier, after bulking machine to be extruded reached and sets the running parameter requirement, the expanded raw material that step 1) is obtained was put into extruder and is carried out extrusion, obtains said edible mushroom dilated product.
2. according to the technology described in the claim 1, it is characterized in that: the powder of edible fungus described in the step 1) is removal of impurities, the complete or inferior fructification after drying is pulverized the back and crossed resulting powder of edible fungus behind 20～200 mesh sieves.
3. according to arbitrary described technology among the claim 1-2, it is characterized in that: said powder of edible fungus can be a kind of powder of edible fungus or the mixed mixed edible bacterium of the multiple eating bacterium powder powder in Asparagus, flat mushroom, mushroom, straw mushroom, Pleurotus nebrodensis, pleurotus eryngii, two spore mushroom, coprinus comatus, true Ji mushroom, HUAZIGU, dictyophora phalloidea, Hericium erinaceus, bolete, hickory chick, yellow umbrella, auricularia auriculajudae, white fungus, golden ear, grifola frondosus, willow mushroom, Trichotoma matsutake, russule, the long root mushroom.
4. according to arbitrary described technology among the claim 1-3; It is characterized in that: the component by mass percent of the powder of edible fungus in a kind of expanded raw material of edible mushroom dilated product, farina, corn flour, milk powder, sucrose, salt consists of: powder of edible fungus 10～99.9%; Farina 0～50%; Corn flour 0～50%, milk powder 0～10%, sucrose 0～8% and salt 0～2%.
5. according to arbitrary described technology among the claim 1-4; It is characterized in that: the quality of water described in the step 1) in the claim 1 is 1%～15% of each the constituent gross mass of expanded raw material described in the claim 4, and the quality of said vegetable oil is 0%～8% of each the constituent gross mass of expanded raw material described in the claim 4.
6. according to arbitrary described technology among the claim 1-5, it is characterized in that: said extruder is a twin-screw extruder.
7. according to arbitrary described technology among the claim 1-6, it is characterized in that: the screw speed 50～250rpm in the said twin-screw extruder running parameter.
8. according to arbitrary described technology among the claim 1-7, it is characterized in that: the charging rate in the said twin (double) screw extruder running parameter can be 5～80kg/h.
9. according to arbitrary described technology among the claim 1-8, it is characterized in that: the machine barrel in the said twin (double) screw extruder running parameter/or the sleeve temperature be 60-180 ℃.
10. according to arbitrary described technology among the claim 1-9, it is characterized in that: the nib in the said twin (double) screw extruder running parameter/or the die orifice diameter be 3～10mm.
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| CN201110443319.8A CN102511783B (en) | 2011-12-27 | 2011-12-27 | A kind of edible fungi puffing product processing technology |
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Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102885260A (en) * | 2012-10-29 | 2013-01-23 | 徐州工程学院 | Reshaped coprinus comatus-aloe composite crisp chip and production method thereof |
| CN102894351A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Remodeled pleurotus nebrodensis crisp chip and manufacturing method thereof |
| CN103054007A (en) * | 2012-12-31 | 2013-04-24 | 云南还原医学生物科技有限公司 | Wild fungus composition for improving human immunity |
| CN103110076A (en) * | 2013-02-21 | 2013-05-22 | 徐州工程学院 | Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof |
| CN103393093A (en) * | 2013-07-19 | 2013-11-20 | 贵州省土壤肥料研究所 | Hypsizygus marmoreus puffed food and preparation method thereof |
| CN103461965A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof |
| CN103461913A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood-replenishing and qi-tonifying tremella purple sweet potato chip |
| CN103689368A (en) * | 2013-12-25 | 2014-04-02 | 吉林农业大学 | Additive-free edible fungi-containing nutritional rice noodles and green production method thereof |
| CN103976350A (en) * | 2014-05-09 | 2014-08-13 | 昆明菌苑食品有限公司 | Edible fungus puffed food and preparation method thereof |
| CN104256569A (en) * | 2014-09-26 | 2015-01-07 | 杨燕 | Preparing method of flammulina velutipes puffed food |
| CN104256383A (en) * | 2014-09-26 | 2015-01-07 | 杨燕 | Preparing method of multi-flavor shitake mushroom puffed food |
| CN104305166A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed food with agrocybe cylindracea |
| CN104305165A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed oyster mushroom food |
| CN104351747A (en) * | 2014-10-20 | 2015-02-18 | 河南省农业科学院 | Edible mushroom strip and processing method thereof |
| CN105029380A (en) * | 2015-07-14 | 2015-11-11 | 王美萍 | Domestic fungus explosion puffed food and preparation method thereof |
| CN105852071A (en) * | 2016-04-07 | 2016-08-17 | 华南农业大学 | Puffed food containing tricholoma giganteum and preparation method thereof |
| CN107232586A (en) * | 2017-06-15 | 2017-10-10 | 西南大学 | The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder |
| CN107692189A (en) * | 2017-10-18 | 2018-02-16 | 农业部南京农业机械化研究所 | A kind of mushroom powder extrusion processing method and process equipment |
| CN109329895A (en) * | 2018-09-25 | 2019-02-15 | 江苏农林职业技术学院 | A kind of compound brewed powder of hickory chick and preparation method thereof |
| CN112931853A (en) * | 2021-03-08 | 2021-06-11 | 徐州工程学院 | Edible fungus puffed food and preparation method thereof |
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| CN102894351A (en) * | 2012-10-29 | 2013-01-30 | 徐州工程学院 | Remodeled pleurotus nebrodensis crisp chip and manufacturing method thereof |
| CN102885260A (en) * | 2012-10-29 | 2013-01-23 | 徐州工程学院 | Reshaped coprinus comatus-aloe composite crisp chip and production method thereof |
| CN103054007A (en) * | 2012-12-31 | 2013-04-24 | 云南还原医学生物科技有限公司 | Wild fungus composition for improving human immunity |
| CN103110076A (en) * | 2013-02-21 | 2013-05-22 | 徐州工程学院 | Reshaping purple sweet potato and brown shimeji compound chips and preparation method thereof |
| CN103393093B (en) * | 2013-07-19 | 2015-06-17 | 贵州省土壤肥料研究所 | Hypsizygus marmoreus puffed food and preparation method thereof |
| CN103393093A (en) * | 2013-07-19 | 2013-11-20 | 贵州省土壤肥料研究所 | Hypsizygus marmoreus puffed food and preparation method thereof |
| CN103461913A (en) * | 2013-08-13 | 2013-12-25 | 当涂县瑞龙果树种植专业合作社 | Blood-replenishing and qi-tonifying tremella purple sweet potato chip |
| CN103461965A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Milk-fragrance pleurotus eryngii crisp chip and preparation method thereof |
| CN103689368B (en) * | 2013-12-25 | 2015-07-29 | 吉林农业大学 | Additive-free edible fungi nutrition rice noodles and Green production method thereof |
| CN103689368A (en) * | 2013-12-25 | 2014-04-02 | 吉林农业大学 | Additive-free edible fungi-containing nutritional rice noodles and green production method thereof |
| CN103976350A (en) * | 2014-05-09 | 2014-08-13 | 昆明菌苑食品有限公司 | Edible fungus puffed food and preparation method thereof |
| CN104256383A (en) * | 2014-09-26 | 2015-01-07 | 杨燕 | Preparing method of multi-flavor shitake mushroom puffed food |
| CN104256569A (en) * | 2014-09-26 | 2015-01-07 | 杨燕 | Preparing method of flammulina velutipes puffed food |
| CN104305165A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed oyster mushroom food |
| CN104305166A (en) * | 2014-10-12 | 2015-01-28 | 曹石 | Preparation method of spicy puffed food with agrocybe cylindracea |
| CN104351747A (en) * | 2014-10-20 | 2015-02-18 | 河南省农业科学院 | Edible mushroom strip and processing method thereof |
| CN105029380A (en) * | 2015-07-14 | 2015-11-11 | 王美萍 | Domestic fungus explosion puffed food and preparation method thereof |
| CN105852071A (en) * | 2016-04-07 | 2016-08-17 | 华南农业大学 | Puffed food containing tricholoma giganteum and preparation method thereof |
| CN107232586A (en) * | 2017-06-15 | 2017-10-10 | 西南大学 | The processing method that a kind of balck vein hickory chick breakfast reconstitutes powder |
| CN107692189A (en) * | 2017-10-18 | 2018-02-16 | 农业部南京农业机械化研究所 | A kind of mushroom powder extrusion processing method and process equipment |
| CN109329895A (en) * | 2018-09-25 | 2019-02-15 | 江苏农林职业技术学院 | A kind of compound brewed powder of hickory chick and preparation method thereof |
| CN112931853A (en) * | 2021-03-08 | 2021-06-11 | 徐州工程学院 | Edible fungus puffed food and preparation method thereof |
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Effective date of registration: 20210106 Address after: No.26, Baidi Road, Nankai District, Tianjin 300192 Patentee after: Tianjin Academy of Agricultural Sciences Address before: 300192 5-1-901 Hangyu apartment, Baidi Road, Nankai District, Tianjin Patentee before: TIANJIN FORESTRY INSTITUTE OF FRUIT TREES |