CN102511783B - A kind of edible fungi puffing product processing technology - Google Patents

A kind of edible fungi puffing product processing technology Download PDF

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Publication number
CN102511783B
CN102511783B CN201110443319.8A CN201110443319A CN102511783B CN 102511783 B CN102511783 B CN 102511783B CN 201110443319 A CN201110443319 A CN 201110443319A CN 102511783 B CN102511783 B CN 102511783B
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edible
powder
mushroom
extruder
mixing
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CN102511783A (en
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陈晓明
张志军
李淑芳
魏雪生
李凤美
罗莹
周永斌
訾惠君
刘连强
王玫
张崇雪
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Tianjin Academy of Agricultural Sciences
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Tianjin Forestry and Fruit Tree Institute
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Abstract

The object of this invention is to provide a kind of edible fungi puffing product processing technology.This technology first to be pulverized by one or more the complete or inferior fruit body of edible fungi after drying and even with mixing of materials such as farina, corn flour, milk powder, sucrose, salt after sieving, adding water and vegetable oil again, to carry out stirring modified, to make material moisture uniformity, finally utilize the modified good material of extrusion machined and produce edible mushroom dilated product.The products taste obtained by this technology is crisp, is easy to absorption of human body, nutritious, instant, all-ages; And there is certain health care, often edible highly beneficial to health; And do not add any anticorrisive agent, edible safety.Technology provided by the present invention not only has simple to operate, investment flexibility, instant effect, the advantage of energy-saving and environmental protection, but also solves a difficult problem for inferior fruit body of edible fungi process, improves its added value, adds the income of edible mushroom enterprise.Meanwhile, present invention provides a kind of new approaches and new method of edible mushroom deep processing.

Description

A kind of edible fungi puffing product processing technology
Technical field:
The invention provides a kind of edible fungi puffing product processing technology, belong to food processing technology field.
Background technology:
Edible mushroom is rich in multiple nutrients material, particularly containing rich in protein and amino acid.It is reported, in fresh food bacterium, protein content is about 4%, is common vegetable and fruit several times to tens times; And the 20 seed amino acids ubiquity in edible mushroom in protein, general phytoprotein food can not be compared.Edible mushroom also contains abundant vitamin, Cobastab 2, B 6, B 12, B 1, C, K etc., human physiological metabolism is played an important role; Also containing abundant mineral matter and carbohydrate etc.In addition, edible mushroom is rich in the compositions such as polysaccharide, polypeptide, alkaloid, triterpene mostly, has certain medicine and health care and is worth.
Extruding and puffing technology is a kind of puffing technique utilizing extruder to be merged under several process conditions by raw material to carry out together (comprise compression, mixing, mixing, melting, expanded, shaping).The advantage of extrusion is: raw material, under the synergy of high temperature, high pressure and mechanical shear stress, makes the active passivation of starch gelatinization, protein denaturation, ANFs and toxin, also makes sterilization more abundant simultaneously.Adopt extruding and puffing technology to process food, after raw material is tentatively pulverized and mixed, in extruding, once can complete mixing, slaking, fragmentation, sterilization, the technique such as shaping.Current extruder mainly contains the extruder of singe screw and twin-screw two type.Twin (double) screw extruder has incomparable advantage relative to single-screw extrusion machine, and wide, the high slaking of its range of work, automatically cleaning ability are strong, operation controls the advantage such as stable gradually by everybody accreditation.For requiring that these advantages of twin (double) screw extruder can better be played higher food service industry.
The present invention is to provide a kind of edible fungi puffing product processing technology.The present invention is generally applicable to existing various types of edible mushroom, and the products taste obtained by this technology is crisp, nutritious, instant, all-ages; And there is certain health care, often edible highly beneficial to health; And do not add any anticorrisive agent, edible safety.The preparation method of this product has simple to operate, investment flexibility, instant effect, the advantage of energy-saving and environmental protection, but also solve the difficult problem that fresh food bacterium is difficult to preservation and inferior fruit body of edible fungi process, improve its added value, add the income of edible mushroom enterprise.Meanwhile, present invention provides new approaches and the new method of edible mushroom deep processing.Therefore the present invention has very large promotional value and promotion potential.
Summary of the invention:
The object of this invention is to provide a kind of edible fungi puffing product processing technology.This technology first to be pulverized by one or more the complete or inferior fruit body of edible fungi after drying and even with other mixing of materials after sieving, adding water and vegetable oil again, to carry out stirring modified, to make material moisture uniformity, twin-screw extruder is finally utilized to process modified good material and produce edible mushroom dilated product.
Processing raw material of edible mushroom dilated product provided by the present invention, after being mixed by following substances, extrusion is made: one or more powder of edible fungus, farina, corn flour, milk powder, sucrose, salt, water and vegetable oil; Wherein, described material is made up of the component of following 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 described water is 1% ~ 15% of material gross mass after described mixing, and the quality of described vegetable oil is material gross mass 0% ~ 8% after described mixing.
The process technology of edible mushroom dilated product of the present invention, comprises the steps:
1) preparation of expanded raw material: dry after complete or inferior fruit body of edible fungi removal of impurities, cleaning or dry, finally pulverize and obtain described powder of edible fungus and other material mixing and stirring described after crossing 20 ~ 200 mesh sieves, and add described water and vegetable oil carries out modified, obtain expanded raw material; Described powder of edible fungus can be a kind of powder of edible fungus in asparagus, flat mushroom, mushroom, straw mushroom, Pleurotus nebrodensis, pleurotus eryngii, White mushroom, coprinus comatus, true Ji mushroom, HUAZIGU, dictyophora phalloidea, Hericium erinaceus, bolete, hickory chick, yellow umbrella, auricularia auriculajudae, white fungus, golden ear, grifola frondosus, Agrocybe aegerita, Trichotoma matsutake, russule, long root mushroom or multiple eating bacterium powder mixed mixed edible bacterium powder in any proportion; The addition of described water is 1% ~ 15% of material gross mass after described mixing, and the addition of described vegetable oil is 0% ~ 8% of material gross mass after described mixing;
2) extrusion: setting extruder running parameter, after bulking machine to be extruded reaches set running parameter requirement, by step 1) the expanded raw material that obtains puts into extruder and carries out extrusion, obtains described edible mushroom dilated product.
Wherein, described extruder is twin-screw extruder, and the running parameter of described twin-screw extruder is screw speed 50 ~ 250rpm; Charging rate can be 5 ~ 80kg/h; Machine barrel/or jacket temperature are 60 ~ 180 DEG C; Nib/or die diameter are 3 ~ 10mm.
Specific embodiment:
Below by specific embodiment, process technology of the present invention is described, but the present invention does not limit to therewith.Method described in following embodiment, if no special instructions, is conventional method; Described reagent and material and facility, if no special instructions, all can obtain from commercial channels.
Embodiment 1.
1) preparation of expanded raw material: dry after complete or inferior asparagus and mushroom fruiting body removal of impurities, cleaning or dry respectively, finally to pulverize and after crossing 200 mesh sieves, obtain golden needle fungus and mushroom powder respectively, and obtain described powder of edible fungus after golden needle fungus and mushroom powder being mixed in 6: 4 ratios; Then by each raw material of component composition mixing of following mass percent: powder of edible fungus 10%, farina 50%, corn flour 35%, milk powder 3%, sucrose 2% and salt 0%; Then add the water of 2% of material gross mass after described mixing, and after the vegetable oil of 2% adding material gross mass after described mixing, finally modifiedly evenly obtain described expanded raw material.
2) extrusion: set extruder running parameter, after bulking machine to be extruded reaches set running parameter requirement, by step 1) the expanded raw material that obtains puts into extruder and carries out extrusion, obtains described edible mushroom dilated product.
Wherein, described extruder is twin-screw extruder, and the running parameter of described twin-screw extruder is: screw speed 70rpm; Charging rate is 80kg/h; Machine barrel/or jacket temperature are 90 DEG C; Nib/or die diameter are 4mm.
Embodiment 2.
1) preparation of expanded raw material: dry after complete or inferior mushroom carpophore removal of impurities, cleaning or dry, finally pulverizes and obtains oyster mushroom powder and described powder of edible fungus after crossing 80 mesh sieves; Then by each raw material of component composition mixing of following mass percent: powder of edible fungus 99.9%, farina 0%, corn flour 0%, milk powder 0%, sucrose 0% and salt 0.1%; Then add the water of 12% of material gross mass after described mixing, and after the vegetable oil of 4% adding material gross mass after described mixing, finally modifiedly evenly obtain described expanded raw material.
2) extrusion: first set extruder running parameter, after bulking machine to be extruded reaches set running parameter requirement, by step 1) the expanded raw material that obtains puts into extruder and carries out extrusion, obtains described edible mushroom dilated product.
Wherein, described extruder is twin-screw extruder, and the running parameter of described twin-screw extruder is: screw speed 100rpm; Charging rate is 20kg/h; Machine barrel/or jacket temperature are 110 DEG C; Nib/or die diameter are 3mm.
Embodiment 3.
1) preparation of expanded raw material: dry after complete or inferior flat mushroom, White mushroom, pleurotus eryngii, Pleurotus nebrodensis sporophore removal of impurities, cleaning or dry respectively, finally to pulverize and after crossing 100 mesh sieves, obtain above-mentioned various mushroom powder respectively, and by oyster mushroom powder, White mushroom powder, pleurotus eryngii powder, Pleurotus nebrodensis powder in 3: 2: 3: 2 ratio will mix after obtain described powder of edible fungus; Then by each raw material of component composition mixing of following mass percent: powder of edible fungus 40%, farina 30%, corn flour 20%, milk powder 5%, sucrose 3% and salt 2%; Then add the water of 15% of material gross mass after described mixing, and after the vegetable oil of 2% adding material gross mass after described mixing, finally modifiedly evenly obtain described expanded raw material.
2) extrusion: set extruder running parameter, after bulking machine to be extruded reaches set running parameter requirement, by step 1) the expanded raw material that obtains puts into extruder and carries out extrusion, obtains described edible mushroom dilated product.
Wherein, described extruder is twin-screw extruder, and the running parameter of described twin-screw extruder is: screw speed 100rpm; Charging rate is 30kg/h; Machine barrel/or jacket temperature are 120 DEG C; Nib/or die diameter are 6mm.
The products taste obtained by this technology is crisp, is easy to absorption of human body, nutritious, instant, all-ages; And there is certain health care, often edible highly beneficial to health; And do not add any anticorrisive agent, edible safety.

Claims (1)

1. a processing method for edible mushroom dilated product, is characterized in that:
1) preparation of expanded raw material: dry after complete or inferior flat mushroom, White mushroom, pleurotus eryngii, Pleurotus nebrodensis sporophore removal of impurities, cleaning or dry respectively, finally to pulverize and after crossing 100 mesh sieves, obtain above-mentioned various mushroom powder respectively, and by oyster mushroom powder, White mushroom powder, pleurotus eryngii powder, Pleurotus nebrodensis powder in mass ratio 3: 2: 3: 2 ratio mix after obtain powder of edible fungus; Then by each raw material of component composition mixing of following mass percent: powder of edible fungus 40%, farina 30%, corn flour 20%, milk powder 5%, sucrose 3% and salt 2%; Then add the water of 15% of material gross mass after described mixing, and after the vegetable oil of 2% adding material gross mass after described mixing, finally modifiedly evenly obtain described expanded raw material;
2) extrusion: set extruder running parameter, after bulking machine to be extruded reaches set running parameter requirement, by step 1) the expanded raw material that obtains puts into extruder and carries out extrusion, obtains described edible mushroom dilated product;
Wherein, described extruder is twin-screw extruder, and the running parameter of described twin-screw extruder is: screw speed 100rpm; Charging rate is 30kg/h; Barrel zone temperature is 120 DEG C; Die throat diameter is 6mm.
CN201110443319.8A 2011-12-27 2011-12-27 A kind of edible fungi puffing product processing technology Active CN102511783B (en)

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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
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
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
CN103976350B (en) * 2014-05-09 2016-01-13 昆明菌苑食品有限公司 A kind of edible mushroom dilated 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
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

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Patentee before: TIANJIN FORESTRY INSTITUTE OF FRUIT TREES