CN103876124A - Edible mushroom pure-plant low-energy salad cream and production method thereof - Google Patents
Edible mushroom pure-plant low-energy salad cream and production method thereof Download PDFInfo
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- CN103876124A CN103876124A CN201410150078.1A CN201410150078A CN103876124A CN 103876124 A CN103876124 A CN 103876124A CN 201410150078 A CN201410150078 A CN 201410150078A CN 103876124 A CN103876124 A CN 103876124A
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention relates to an edible mushroom pure-plant low-energy salad cream and a production method thereof, belonging to a food processing technology. The production method comprises the following steps: screening dry edible mushrooms to remove impurities, crushing, grinding, and ultrasonically tendering to obtain an edible mushroom tender paste; and blending, and performing continuous vacuum shearing micronization emulsifying and sterilizing treatment to produce the pure-plant low-grease salad cream. The edible mushroom pure-plant low-energy salad cream does not contain cholesterol, is rich in protein, vitamins, high-quality dietary fibers, polyunsaturated fatty acids, and other natural nutritional ingredients, and is suitable for being eaten by consumers in all levels. The edible mushroom pure-plant low-energy salad cream can not cause pollution, waste slag, waste steam or harmful substances during the production, realizes green production, pure flavor, and good smearing property and dispersibility, can be used for seasoning a salad of a western-style food and seasoning principal foods such as a bread and a cake, and is storage-resistant and convenient to eat.
Description
Technical field
The invention belongs to food processing field, refer in particular to a kind of edible mushroom salad dressing and production method thereof.
Background technology
China's mushroom industry gross output value be only second to grain, cotton, oil, really, dish, in plant husbandry, occupy the 6th, become a pillar industry in agricultural economy.The numeral that edible fungi of china association provides shows, China's edible mushroom gross annual output amount has exceeded 2,000 ten thousand tons at present, accounts for the more than 70% of whole world total output, and the gross output value has exceeded 2,000 hundred million yuan, becomes maximum in the world Edible Fungi state and exported country.Edible fungi nutrition is abundant, is rich in all nutrients of needed by human body, is the good source of good protein, dietary fiber, is exactly quality vegetables source indispensable in people's meals since ancient times.Edible mushroom is being improved resident's eating patterns, regulates diet balance aspect bringing into play more and more important effect.But edible mushroom is almost only as dish food materials at present, and eating method is single, and the consumer group is few; A large amount of consumption of edible mushroom are limited.
Along with popularizing of dietetic nutrition knowledge, people find that high fat, high sugar, High cholesterol diet are the pathogenetic main inducing of disease such as obesity, artery sclerosis, fatty liver, coronary heart disease gradually, therefore low fat, be day by day subject to consumer's favor and high praise without cholesterol food.
Salad dressing (mayonnaisa) history of nearly more than 200 years, originates from France, within 1756, is invented and is promoted by Frenchman Richelieu, and it is to be started by the U.S. for 1912 that commercial scale is produced.Salad dressing is the important flavoring in western-style food, and traditional salad dressing is mainly formed by modulation such as fresh yolk, salad oil, sugar, vinegar, belongs to cold food goods, can not carry out pasteurization.Tradition salad soy sauce fat content exceedes 50%, is the oil product of high grease, high cholesterol, is one of main converted products of world's edible oil and fat.Along with the interchange of Chinese and Western diets culture, salad dressing is gone on common people's dining table day by day, and salad dressing has become the grease egg products that various countries people between east and west such as being deeply subject to America and Europe, Japan, China like.But because it is the oil product of high grease, high cholesterol, thereby be subject to certain restrictions in edible.
Summary of the invention
The invention provides the low-yield salad dressing of the pure plant of a kind of edible mushroom and production method thereof, with solve current edible mushroom can only dish with, eating method there is the problem of high grease, high cholesterol in single and salad dressing.Object is to give edible mushroom special seasoning function, gives full play to edible fungi nutrition health-care effect simultaneously, widens edible mushroom application, improves the application popularization of edible mushroom and salad dressing, creates larger economic benefit and social benefit.
The technical scheme that the present invention takes comprises the following steps:
(1) the soft Tenderization of edible mushroom
To be dried edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make by mass percentage its water content 45～50%, cutting and crushing obtains the edible fungus granules that granularity is 5～10mm, by edible fungus granules and water in mass ratio 1: (4～12) add the processing of deionized water defibrination, obtaining granularity is the edible mushroom slurry of 60～200 μ m, then at ultrasonic power 300～800W, under the condition of ultrasonic time 2～20min, carry out supersonic oscillations break process, reduce hardness and the molecular weight of rigid nondigestible fiber in edible mushroom, softening fibre, promote the dissolution rate of nutrient in born of the same parents, improve nutrient activity in edible fungi raw materials, and improve its processing characteristics, obtain tenderization of edible mushroom slurry for subsequent use,
(2) continous vacuum is sheared micronize emulsification treatment
Get by ratio of quality and the number of copies 79 ~ 89 parts, the edible mushroom slurry that step () obtains, 5～10 parts of light-coloured vinegars, 5～10 parts of white granulated sugars, 0.1～0.5 part of the claret of alcoholic strength 12 ° (v/v), 0.02～0.3 part of vanilla powder, mix, carry out vacuum high speed shear micronize and emulsification treatment with the rotating speed of 3000～9000r/min, obtain uniform sizing material for subsequent use;
(3) filling, sterilization
The slurry being obtained by step (two) is filled in the heatproof glass container that cleans, disinfects, and sealing, is placed in sterilization processing 30～40min under 100～105 ℃ of conditions, obtains the low-yield salad dressing of the pure plant of edible mushroom.
The present invention edible mushroom used is the dry fructification of auricularia auriculajudae, white fungus, Pholiota nameko.
The every 100g energy value of product of the present invention is 0.030 ~ 0.050KJ, and dietary fiber content is 15.0 ~ 18.0g.
Although auricularia auriculajudae, white fungus, Pholiota nameko contain abundant edible fungi polysaccharide and colloidal substance, without this kind of edible mushroom slurry of patented method processing of the present invention, organize coarse, mouthfeel to be sand sample,, when storage, there is lamination in state labile.Do not adopt in addition the edible mushroom slurry of vacuum micronize emulsifying technology processing owing to incorporating large quantity of air, the salad dressing product tissue odds not only producing is even, has discontinuous bubble to exist, and accelerates the Oxidative demage of nutritional labeling, causes product nutritive value to reduce.
Edible mushroom contains the nutrients such as abundant high-quality protein, dietary fiber, vitamin, chitin and needed by human polyunsaturated fatty acid, zinc, selenium, calcium; The not starch-containing and cholesterol of edible mushroom, contains natural flavour nucleotide, edible mushroom delicious flavour, and mouthfeel softening exquisiteness, is the very good material of producing flavouring.Produce pure vegetalitas salad dressing take high-quality edible mushroom as raw material, give full play to the seasoning function of edible mushroom, for resident's dining table increases nutritious and healthy food, make up the auxotrophy of traditional salad dressing simultaneously, strong people's physique, promotes the benign development of edible mushroom economy and corn economy.
Compared with the salad dressing of existing bibliographical information, advantage of the present invention is to adopt soft tendering technology to prepare tenderization of edible mushroom slurry, excite to greatest extent the physiologically active of nutrient in raw material, eliminate the rigidity of raw material simultaneously, softening tissue, improve soluble component content, give the mouthfeel that product is comfortable, give full play to trophism and the local flavor regulatory function of edible mushroom.The edible mushroom salad dressing of producing by the present invention does not add any thickener; Do not add the animal raw materials such as egg, raw milk; Do not add any salad oil; Do not add chemical synthesis sweetener and anticorrisive agent.Product, containing cholesterol, is not rich in the natural nutrient components such as protein, vitamin, high-quality dietary fiber and polyunsaturated fatty acid, is applicable to each consumer of stratum edible.Pollution-free in production of the present invention, produce without waste residue, waste vapour and harmful substance, realize green production; Product special flavour is pure, has the seasoning of the staple food millet cake such as good smear and dispersiveness, the seasoning that can be used for western-style food salad and bread, cake; Product storage tolerance, instant.
Result of the test shows that the edible mushroom slurry viscosity that adopts this patent method to carry out tenderization and micronize emulsification treatment is 6247mpas, improves 61.3% compared with control sample; Particle size range 2～15 μ m, and control sample granularity is 90～120 μ m; Soluble solid content is 32.66%, improves 63% compared with control sample; Emulsifying capacity is 87%, and emulsion stability is 100%, and control sample difference 14%, 21%.Press the low-yield salad dressing smooth mouth feel of the pure plant of the edible mushroom exquisiteness, comfortable that this patent method is produced, containing cholesterol, not containing animality composition, fat content is only 0.3%(g/100g), and traditional salad dressing fat content exceedes 50%.The every 100g energy value of tradition salad dressing is higher than 1500KJ, and dietary fiber content is lower than 0.8g.And the every 100g energy value of this patent method production low-yield salad dressing of the pure plant of edible mushroom is only 0.030 ~ 0.050KJ, dietary fiber content is 15.0 ~ 18.0g.
The specific embodiment
Embodiment 1
Comprise the following steps:
(1) the soft Tenderization of edible mushroom
To be dried edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make by mass percentage its water content 50%, cutting and crushing obtains the edible fungus granules that granularity is 5mm, edible fungus granules and water are added to the processing of deionized water defibrination in mass ratio at 1: 4, obtaining granularity is the edible mushroom slurry of 60 μ m, then at ultrasonic power 300W, under the condition of ultrasonic time 2min, carry out supersonic oscillations break process, reduce hardness and the molecular weight of rigid nondigestible fiber in edible mushroom, softening fibre, promote the dissolution rate of nutrient in born of the same parents, improve nutrient activity in edible fungi raw materials, and improve its processing characteristics, obtain tenderization of edible mushroom slurry for subsequent use,
(2) continous vacuum is sheared micronize emulsification treatment
Get by ratio of quality and the number of copies 79 parts, the edible mushroom slurry that step () obtains, 5 parts of light-coloured vinegars, 5 parts of white granulated sugars, 0.1 part of the claret of alcoholic strength 12 ° (v/v), 0.02 part of vanilla powder, mix, carry out vacuum high speed shear micronize and emulsification treatment with the rotating speed of 3000r/min, obtain uniform sizing material for subsequent use;
(3) filling, sterilization
The slurry being obtained by step (two) is filled in the heatproof glass container that cleans, disinfects, and sealing, is placed in sterilization processing 30min under 105 ℃ of conditions, obtains the low-yield salad dressing of the pure plant of edible mushroom.
The present invention edible mushroom used is the dry fructification of auricularia auriculajudae, white fungus, Pholiota nameko.
Embodiment 2
Comprise the following steps:
(1) the soft Tenderization of edible mushroom
To be dried edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make by mass percentage its water content 48%, cutting and crushing obtains the edible fungus granules that granularity is 7mm, edible fungus granules and water are added to the processing of deionized water defibrination in mass ratio at 1: 8, obtaining granularity is the edible mushroom slurry of 130 μ m, then at ultrasonic power 550W, under the condition of ultrasonic time 11min, carry out supersonic oscillations break process, reduce hardness and the molecular weight of rigid nondigestible fiber in edible mushroom, softening fibre, promote the dissolution rate of nutrient in born of the same parents, improve nutrient activity in edible fungi raw materials, and improve its processing characteristics, obtain tenderization of edible mushroom slurry for subsequent use,
(2) continous vacuum is sheared micronize emulsification treatment
Get by ratio of quality and the number of copies 84 parts, the edible mushroom slurry that step () obtains, 7.5 parts of light-coloured vinegars, 7.5 parts of white granulated sugars, 0.3 part of the claret of alcoholic strength 12 ° (v/v), 0.16 part of vanilla powder, mix, carry out vacuum high speed shear micronize and emulsification treatment with the rotating speed of 6000r/min, obtain uniform sizing material for subsequent use;
(3) filling, sterilization
The slurry being obtained by step (two) is filled in the heatproof glass container that cleans, disinfects, and sealing, is placed in sterilization processing 35min under 103 ℃ of conditions, obtains the low-yield salad dressing of the pure plant of edible mushroom.
The present invention edible mushroom used is the dry fructification of auricularia auriculajudae, white fungus, Pholiota nameko.
Embodiment 3
Comprise the following steps:
(1) the soft Tenderization of edible mushroom
To be dried edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make by mass percentage its water content 50%, cutting and crushing obtains the edible fungus granules that granularity is 10mm, edible fungus granules and water are added to the processing of deionized water defibrination in mass ratio at 1: 12, obtaining granularity is the edible mushroom slurry of 200 μ m, then at ultrasonic power 800W, under the condition of ultrasonic time 20min, carry out supersonic oscillations break process, reduce hardness and the molecular weight of rigid nondigestible fiber in edible mushroom, softening fibre, promote the dissolution rate of nutrient in born of the same parents, improve nutrient activity in edible fungi raw materials, and improve its processing characteristics, obtain tenderization of edible mushroom slurry for subsequent use,
(2) continous vacuum is sheared micronize emulsification treatment
Get by ratio of quality and the number of copies 89 parts, the edible mushroom slurry that step () obtains, 10 parts of light-coloured vinegars, 10 parts of white granulated sugars, 0.5 part of the claret of alcoholic strength 12 ° (v/v), 0.3 part of vanilla powder, mix, carry out vacuum high speed shear micronize and emulsification treatment with the rotating speed of 9000r/min, obtain uniform sizing material for subsequent use;
(3) filling, sterilization
The slurry being obtained by step (two) is filled in the heatproof glass container that cleans, disinfects, and sealing, is placed in sterilization processing 40min under 100 ℃ of conditions, obtains the low-yield salad dressing of the pure plant of edible mushroom.
The present invention edible mushroom used is the dry fructification of auricularia auriculajudae, white fungus, Pholiota nameko.
Further illustrate effect of the present invention by concrete test below.
Fill a prescription constant, to the low-yield salad dressing of the pure plant of edible mushroom of producing by this patent method and not by this patent method, adopt the physical property of the control sample that conventional grinding dispersion hybrid technology produces to test:
Viscosity measurement: adopt NDJ-1 type Rotary Viscosimeter to carry out viscosity measurement.Take and treat test sample 10g, add 100mL distilled water, pour in test container, and rotor is immersed in slurry, screw and be fixed on instrument shaft coupling, actuating motor, after pointer is stable, reading.
Soluble solid content is measured: will treat that test sample puts into 105 ℃ of plates and be dried to constant weight, take dried material 6g, add the distilled water of 94g, be mixed with 6% solution, 100 ℃ of water-bath 30min, then with the centrifugal 30min of 3000r/min, get supernatant, refractometer is measured its soluble solid content.
The mensuration of emulsifying capacity: take 5g sample dispersion in 100 mL water, add 100 mL salad oils, homogenate 1 min under 2000 r/min speed, carry out emulsification treatment, obtain emulsion centrifugal 5 min under 1200 r/min speed again, calculate emulsifying capacity by liquid total height (mm) in emulsifying capacity (%)=emulsified layer height (mm)/centrifuge tube.
The mensuration of emulsion stability: emulsification sample is placed in to 80 ℃ of water-baths and heats 30 min, then be cooled to normal temperature, centrifugal 5 min under 1200 r/min speed, calculate emulsion stability by the height of liquid layer (mm) of emulsion stability (%)=still keep emulsified state/former emulsion layer height (mm).
Product granularity is measured: take ethanol as decentralized medium, adopt automatic laser Particle Size Analyzer to detect.
Result shows that the edible mushroom slurry viscosity that adopts the art of this patent to carry out tenderization and micronize emulsification treatment is 6247mpas, improves 61.3% compared with control sample; Particle size range 2～15 μ m, and control sample granularity is 90～120 μ m; Soluble solid content is 32.66%, improves 63% compared with control sample; Emulsifying capacity is 87%, and emulsion stability is 100%, and control sample difference 14%, 21%.By the low-yield salad dressing smooth mouth feel of the pure plant of the edible mushroom exquisiteness of the art of this patent production, comfortable.
Product of the present invention is not containing cholesterol, not containing animality composition, and fat content is only 0.3%(g/100g), and traditional salad dressing fat content exceedes 50%.The every 100g energy value of tradition salad dressing is higher than 1500KJ, and dietary fiber content is lower than 0.8g.Such as commercially available mound is 1963KJ/100g than its energy value of board salad dressing (containing the edible glue such as yolk and xanthans), do not mark dietary fiber content, and the every 100g energy value of this patent production low-yield salad dressing of the pure plant of edible mushroom is only 0.036KJ, dietary fiber content is 17.8g.
Claims (6)
1. the low-yield salad dressing of the pure plant of edible mushroom, it is characterized in that being obtained by following method:
(1) the soft Tenderization of edible mushroom
To be dried edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make by mass percentage its water content 45～50%, cutting and crushing obtains the edible fungus granules that granularity is 5～10mm, by edible fungus granules and water in mass ratio 1: (4～12) add the processing of deionized water defibrination, obtaining granularity is the edible mushroom slurry of 60～200 μ m, then at ultrasonic power 300～800W, under the condition of ultrasonic time 2～20min, carry out supersonic oscillations break process, reduce hardness and the molecular weight of rigid nondigestible fiber in edible mushroom, softening fibre, promote the dissolution rate of nutrient in born of the same parents, improve nutrient activity in edible fungi raw materials, and improve its processing characteristics, obtain tenderization of edible mushroom slurry for subsequent use,
(2) continous vacuum is sheared micronize emulsification treatment
Get by ratio of quality and the number of copies 79 ~ 89 parts, the edible mushroom slurry that step () obtains, 5～10 parts of light-coloured vinegars, 5～10 parts of white granulated sugars, 0.1～0.5 part of the claret of alcoholic strength 12 ° (v/v), 0.02～0.3 part of vanilla powder, mix, carry out vacuum high speed shear micronize and emulsification treatment with the rotating speed of 3000～9000r/min, obtain uniform sizing material for subsequent use;
(3) filling, sterilization
The slurry being obtained by step (two) is filled in the heatproof glass container that cleans, disinfects, and sealing, is placed in sterilization processing 30～40min under 100～105 ℃ of conditions.
2. the low-yield salad dressing of the pure plant of edible mushroom according to claim 1, is characterized in that: described edible mushroom is the dry fructification of auricularia auriculajudae, white fungus, Pholiota nameko.
3. the low-yield salad dressing of the pure plant of edible mushroom according to claim 1 and 2, is characterized in that: every 100g product energy value is 0.030 ~ 0.050KJ, and dietary fiber content is 15.0 ~ 18.0g.
4. the production method of the low-yield salad dressing of the pure plant of edible mushroom as claimed in claim 1, is characterized in that: comprise the following steps:
(1) the soft Tenderization of edible mushroom
To be dried edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make by mass percentage its water content 45～50%, cutting and crushing obtains the edible fungus granules that granularity is 5～10mm, by edible fungus granules and water in mass ratio 1: (4～12) add the processing of deionized water defibrination, obtaining granularity is the edible mushroom slurry of 60～200 μ m, then at ultrasonic power 300～800W, under the condition of ultrasonic time 2～20min, carry out supersonic oscillations break process, reduce hardness and the molecular weight of rigid nondigestible fiber in edible mushroom, softening fibre, promote the dissolution rate of nutrient in born of the same parents, improve nutrient activity in edible fungi raw materials, and improve its processing characteristics, obtain tenderization of edible mushroom slurry for subsequent use,
(2) continous vacuum is sheared micronize emulsification treatment
Get by ratio of quality and the number of copies 79 ~ 89 parts, the edible mushroom slurry that step () obtains, 5～10 parts of light-coloured vinegars, 5～10 parts of white granulated sugars, 0.1～0.5 part of the claret of alcoholic strength 12 ° (v/v), 0.02～0.3 part of vanilla powder, mix, carry out vacuum high speed shear micronize and emulsification treatment with the rotating speed of 3000～9000r/min, obtain uniform sizing material for subsequent use;
(3) filling, sterilization
The slurry being obtained by step (two) is filled in the heatproof glass container that cleans, disinfects, and sealing, is placed in sterilization processing 30～40min under 100～105 ℃ of conditions, obtains the low-yield salad dressing of the pure plant of edible mushroom.
5. the production method of the low-yield salad dressing of the pure plant of edible mushroom according to claim 4, is characterized in that: described edible mushroom is the dry fructification of auricularia auriculajudae, white fungus, Pholiota nameko.
6. according to the production method of the low-yield salad dressing of the pure plant of the edible mushroom described in claim 4 or 5, it is characterized in that: every 100g product energy value is 0.030 ~ 0.050KJ, and dietary fiber content is 15.0 ~ 18.0g.
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