CN103876124B - 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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Classifications
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- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
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, current China edible mushroom gross annual output amount, more than 2,000 ten thousand tons, accounts for more than 70% of whole world total output, and the gross output value, more than 2,000 hundred million yuan, becomes Edible Fungi state maximum in the world and exported country.Edible fungi nutrition enriches, and being 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 improving resident's eating patterns, regulates diet balance aspect to 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; Limit a large amount of consumption of edible mushroom.
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 favor and the high praise of consumer without cholesterol foods.
Salad dressing (mayonnaisa) history of nearly more than 200 years, originates from France, within 1756, is invented and promote by Frenchman Richelieu, commercial scale produce be 1912 by the U.S..Salad dressing is the important flavoring in western-style food, and traditional salad dressing forms primarily of 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 is more than 50%, and being 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 food cultures, the dining table of common people gone on day by day by salad dressing, and salad dressing has become the dark grease egg products liked by the various countries people between east and west such as American-European, Japanese, Chinese.But because of the oil product that it is high grease, high cholesterol, be thus 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, the problem of high grease, high cholesterol can only be there is for the single and salad dressing of dish, eating method to solve current edible mushroom.Object is to give edible mushroom special seasoning function, gives full play to edible fungi nutrition health-care effect simultaneously, widens edible mushroom application, improve the application popularization of edible mushroom and salad dressing, create 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
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make its water content 45 ~ 50% by mass percentage, 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 process of deionized water defibrination, obtain the edible mushroom slurry that granularity is 60 ~ 200 μm, then at ultrasonic power 300 ~ 800W, supersonic oscillations break process is carried out under the condition of ultrasonic time 2 ~ 20min, 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 edible fungi raw materials Middle nutrition element active, and improve its processing characteristics, obtain edible mushroom tenderization slurry for subsequent use,
(2) continous vacuum shears micronize emulsification treatment
79 ~ 89 parts, the edible mushroom slurry that step () obtains is got by ratio of quality and the number of copies, light-coloured vinegar 5 ~ 10 parts, white granulated sugar 5 ~ 10 parts, the claret of alcoholic strength 12 ° (v/v) 0.1 ~ 0.5 part, vanilla powder 0.02 ~ 0.3 part, 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 obtained by step (two) be filled into clean, in the heatproof glass container of disinfecting, sealing, is placed in sterilization processing 30 ~ 40min under 100 ~ 105 DEG C 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 process of the present invention, organizing coarse, mouthfeel to be sand sample, there is lamination during storage in state labile.Do not adopt the edible mushroom slurry of vacuum particle emulsifying technology process owing to incorporating large quantity of air in addition, the salad dressing product uneven microstructure not only produced, 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, containing natural flavour nucleotide, edible mushroom delicious flavour, mouthfeel softening is fine and smooth, is the very good material producing flavouring.Be that pure vegetalitas salad dressing produced by raw material with high-quality edible mushroom, give full play to the seasoning function of edible mushroom, simultaneously for the dining table of resident increases nutritious and healthy food, make up the auxotrophy of traditional salad dressing, strong people's physique, promotes the benign development of edible mushroom economy and maize economy.
Compared with the salad dressing of existing bibliographical information, advantage of the present invention adopts soft tendering technology to prepare edible mushroom tenderization slurry, excite the physiologically active of raw material Middle nutrition element to greatest extent, 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 produced 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 stratum consumer and eats.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 good smear and dispersiveness, can be used for the seasoning of western-style food salad and the seasoning of the staple food such as bread, cake millet cake; Product storage tolerance, instant.
Result of the test shows that the edible mushroom slurry viscosity adopting this patent method to carry out tenderization and micronize emulsification treatment is 6247mpas, and comparatively control sample improves 61.3%; Particle size range 2 ~ 15 μm, and control sample granularity is 90 ~ 120 μm; Soluble solid content is 32.66%, and comparatively control sample improves 63%; Emulsifying capacity is 87%, and emulsion stability is 100%, and control sample difference 14%, 21%.The pure plant of the edible mushroom low-yield salad dressing smooth mouth feel of producing by this patent method is fine and smooth, comfortable, and not containing cholesterol, not containing Animal components, fat content is only 0.3%(g/100g), and traditional salad dressing fat content is more than 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.
Detailed description of the invention
Embodiment 1
Comprise the following steps:
(1) the soft Tenderization of edible mushroom
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make its water content 50% by mass percentage, cutting and crushing obtains the edible fungus granules that granularity is 5mm, edible fungus granules and water are added deionized water defibrination process in mass ratio at 1: 4, obtain the edible mushroom slurry that granularity is 60 μm, then at ultrasonic power 300W, supersonic oscillations break process is carried out under the condition of ultrasonic time 2min, 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 edible fungi raw materials Middle nutrition element active, and improve its processing characteristics, obtain edible mushroom tenderization slurry for subsequent use,
(2) continous vacuum shears micronize emulsification treatment
79 parts, the edible mushroom slurry that step () obtains is got by ratio of quality and the number of copies, light-coloured vinegar 5 parts, white granulated sugar 5 parts, the claret of alcoholic strength 12 ° (v/v) 0.1 part, vanilla powder 0.02 part, 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 obtained by step (two) be filled into clean, in the heatproof glass container of disinfecting, sealing, is placed in sterilization processing 30min under 105 DEG C 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
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make its water content 48% by mass percentage, cutting and crushing obtains the edible fungus granules that granularity is 7mm, edible fungus granules and water are added deionized water defibrination process in mass ratio at 1: 8, obtain the edible mushroom slurry that granularity is 130 μm, then at ultrasonic power 550W, supersonic oscillations break process is carried out under the condition of ultrasonic time 11min, 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 edible fungi raw materials Middle nutrition element active, and improve its processing characteristics, obtain edible mushroom tenderization slurry for subsequent use,
(2) continous vacuum shears micronize emulsification treatment
84 parts, the edible mushroom slurry that step () obtains is got by ratio of quality and the number of copies, light-coloured vinegar 7.5 parts, white granulated sugar 7.5 parts, the claret of alcoholic strength 12 ° (v/v) 0.3 part, vanilla powder 0.16 part, 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 obtained by step (two) be filled into clean, in the heatproof glass container of disinfecting, sealing, is placed in sterilization processing 35min under 103 DEG C 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
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make its water content 50% by mass percentage, cutting and crushing obtains the edible fungus granules that granularity is 10mm, edible fungus granules and water are added deionized water defibrination process in mass ratio at 1: 12, obtain the edible mushroom slurry that granularity is 200 μm, then at ultrasonic power 800W, supersonic oscillations break process is carried out under the condition of ultrasonic time 20min, 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 edible fungi raw materials Middle nutrition element active, and improve its processing characteristics, obtain edible mushroom tenderization slurry for subsequent use,
(2) continous vacuum shears micronize emulsification treatment
89 parts, the edible mushroom slurry that step () obtains is got by ratio of quality and the number of copies, light-coloured vinegar 10 parts, white granulated sugar 10 parts, the claret of alcoholic strength 12 ° (v/v) 0.5 part, vanilla powder 0.3 part, 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 obtained by step (two) be filled into clean, in the heatproof glass container of disinfecting, sealing, is placed in sterilization processing 40min under 100 DEG C 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.
Effect of the present invention is further illustrated below by specifically testing.
Fill a prescription constant, to the low-yield salad dressing of the pure plant of edible mushroom produced by this patent method and do not test by this patent method, the physical property of control sample that adopts conventional grinding dispersion hybrid technology to produce:
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 measures: will treat that test sample is put into plate 105 DEG C and is dried to constant weight, take dried material 6g, add the distilled water of 94g, be mixed with the solution of 6%, 100 DEG C of water-bath 30min, then with the centrifugal 30min of 3000r/min, get supernatant, refractometer measures 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 80 DEG C of water-baths and heats 30 min, then normal temperature is cooled to, centrifugal 5 min under 1200 r/min speed, by emulsion stability (%)=still keep the height of liquid layer of emulsified state (mm)/former emulsion layer height (mm) to calculate emulsion stability.
Product granularity measures: take ethanol as decentralized medium, adopts automatic laser Particle Size Analyzer to detect.
Result shows that the edible mushroom slurry viscosity adopting the art of this patent to carry out tenderization and micronize emulsification treatment is 6247mpas, and comparatively control sample improves 61.3%; Particle size range 2 ~ 15 μm, and control sample granularity is 90 ~ 120 μm; Soluble solid content is 32.66%, and comparatively control sample improves 63%; Emulsifying capacity is 87%, and emulsion stability is 100%, and control sample difference 14%, 21%.The pure plant of the edible mushroom low-yield salad dressing smooth mouth feel of producing by the art of this patent is fine and smooth, comfortable.
Product of the present invention does not contain cholesterol, not containing Animal components, fat content is only 0.3%(g/100g), and traditional salad dressing fat content is more than 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 board salad dressing (containing the edible glue such as yolk and xanthans) its energy value, 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
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make its water content 45 ~ 50% by mass percentage, 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 process of deionized water defibrination, obtain the edible mushroom slurry that granularity is 60 ~ 200 μm, then at ultrasonic power 300 ~ 800W, supersonic oscillations break process is carried out under the condition of ultrasonic time 2 ~ 20min, 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 edible fungi raw materials Middle nutrition element active, and improve its processing characteristics, obtain edible mushroom tenderization slurry for subsequent use,
(2) continous vacuum shears micronize emulsification treatment
79 ~ 89 parts, the edible mushroom tenderization slurry that step () obtains is got by ratio of quality and the number of copies, light-coloured vinegar 5 ~ 10 parts, white granulated sugar 5 ~ 10 parts, the claret of alcoholic strength 12 ° (v/v) 0.1 ~ 0.5 part, vanilla powder 0.02 ~ 0.3 part, 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 obtained by step (two) be filled into clean, in the heatproof glass container of disinfecting, sealing, is placed in sterilization processing 30 ~ 40min under 100 ~ 105 DEG C 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
By dry edible mushroom screening and removing impurities matter, wipe out inedible part, after circulating water rinsing, centrifugal dehydration treatment, make its water content 45 ~ 50% by mass percentage, 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 process of deionized water defibrination, obtain the edible mushroom slurry that granularity is 60 ~ 200 μm, then at ultrasonic power 300 ~ 800W, supersonic oscillations break process is carried out under the condition of ultrasonic time 2 ~ 20min, 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 edible fungi raw materials Middle nutrition element active, and improve its processing characteristics, obtain edible mushroom tenderization slurry for subsequent use,
(2) continous vacuum shears micronize emulsification treatment
79 ~ 89 parts, the edible mushroom tenderization slurry that step () obtains is got by ratio of quality and the number of copies, light-coloured vinegar 5 ~ 10 parts, white granulated sugar 5 ~ 10 parts, the claret of alcoholic strength 12 ° (v/v) 0.1 ~ 0.5 part, vanilla powder 0.02 ~ 0.3 part, 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 obtained by step (two) be filled into clean, in the heatproof glass container of disinfecting, sealing, is placed in sterilization processing 30 ~ 40min under 100 ~ 105 DEG C 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. the production method of the low-yield salad dressing of the pure plant of the edible mushroom according to claim 4 or 5, 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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