CN103976350B - A kind of edible mushroom dilated food and preparation method thereof - Google Patents

A kind of edible mushroom dilated food and preparation method thereof Download PDF

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Publication number
CN103976350B
CN103976350B CN201410193365.0A CN201410193365A CN103976350B CN 103976350 B CN103976350 B CN 103976350B CN 201410193365 A CN201410193365 A CN 201410193365A CN 103976350 B CN103976350 B CN 103976350B
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Prior art keywords
edible mushroom
dilated food
parts
powder
mushroom
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CN103976350A (en
Inventor
罗晓莉
张沙沙
刘绍雄
曹晶晶
邓雅元
郭永红
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Yunnan cloud technology (Group) Co., Ltd.
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Kunming Fungus Food Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30Puffing or expanding
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The present invention relates to a kind of edible mushroom dilated food and preparation method thereof, this dilated food is made by powder of edible fungus, farina, cornstarch, salt, white granulated sugar, maltodextrin etc.; Dilated food provided by the invention has and improves immunity, anti-cancer, the health care such as hypoglycemic; And preparation method is easy to operate, be a kind of pot foods with Yunnan local flavor.

Description

A kind of edible mushroom dilated food and preparation method thereof
Technical field
The present invention relates to a kind of dilated food and preparation method thereof, edible mushroom dilated food especially relating to a kind of dietotherapeutic and preparation method thereof, belongs to field of deep processing of farm products.
Background technology
The features such as dilated food has makes delicacies out of coarse food grain, crispy in taste, and digestibility is high, and nutritive loss is little, instant, all-ages, very popular.Along with the raising of people's living standard, increasing people wish to obtain some special effects that take care of health by diet.The dilated food of dietotherapeutic can meet this demand of people.
Edible mushroom contains rich in protein and amino acid, and its content is several times of general fruits and vegetables to tens times.Such as protein contained by 1kg dried mushrooms is equivalent to the lean meat of 2kg or the egg of 3kg.Containing bioactivator (polysaccharide, triterpene compound, natural organic germanium etc.) in edible mushroom, there is medicinal health value: anticancer, antibacterial, antiviral, hypotensive, reducing blood lipid, antithrombotic, aid digestion, improve immunity, cholagogic, protect the liver, eliminate the phlegm.The machining kinds of edible mushroom particularly wild edible fungus is little in the market, mainly dry edible mushroom, edible mushroom quick frozen product, edible mushroom salt soaking foodstuff, edible mushroom sauce etc.
Market combines to the demand of dilated food and effect of edible mushroom becomes key component of the present invention, does not add pigment, essence, anticorrisive agent, and has abundant nutritive value.So the dilated food that exploitation take edible mushroom as major auxiliary burden has broad prospects, significant economic benefit and social benefit will be produced.
Summary of the invention
The object of the invention is to provide a kind of edible mushroom dilated food, and the constituent that this dilated food comprises and weight portion are: farina 25 parts, cornstarch 20 parts, powder of edible fungus 7 ~ 10 parts, salt 1 ~ 1.2 part, white granulated sugar 2 ~ 2.4 parts, maltodextrin 5.5 parts, 30 ~ 35 parts, water.
Another object of the present invention is to provide the preparation method of edible mushroom dilated food, and with farina, cornstarch, powder of edible fungus for major ingredient, white granulated sugar, salt, maltodextrin are a kind of edible mushroom dilated food that auxiliary material is made.The method operation is as follows:
(1) by edible mushroom drying, pulverize (3 ~ 5min pulverized by pulverizer), sieve (60 orders or 80 orders), for subsequent use;
(2) prepare burden: farina 25 parts, cornstarch 20 parts, powder of edible fungus 7 ~ 10 parts, salt 1 ~ 1.2 part, white granulated sugar 2 ~ 2.4 parts, maltodextrin 5.5 parts, 30 ~ 35 parts, water;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: with oodle maker, cylindricality fabric to be ground to even uniform, be cut into the length of side and be less than the square of 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
The present invention edible mushroom used is the one in mushroom, flat mushroom, bolete, matsutake; Vegetable oil used is palm oil.
The present invention is relative to existing technological merit: this edible mushroom dilated food is Natural color, do not add any pigment and anticorrisive agent, and have and improve immunity, anti-cancer, the health care such as hypoglycemic, be the four seasons all edible dilated foods, its preparation method is easy to operation.
Detailed description of the invention
Embodiment 1: the constituent that this mushroom dilated food comprises and weight portion are: farina 25g, cornstarch 20g, mushroom powder 10g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 30g.During preparation, carry out as follows:
(1) dried by mushroom, pulverize (3 ~ 5min pulverized by pulverizer), sieve (80 order), for subsequent use;
(2) prepare burden: farina 25g, cornstarch 20g, mushroom powder 10g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 30g;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: grind cylindricality fabric to even uniform (thickness is 1mm) with oodle maker, being cut into the length of side is the square of 1.8 ~ 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
Embodiment 2: the constituent that this flat mushroom dilated food comprises and weight portion are: farina 25g, cornstarch 20g, oyster mushroom powder 10g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 32.5g.During preparation, carry out as follows:
(1) dried by flat mushroom, pulverize (3 ~ 5min pulverized by pulverizer), sieve (60 order), for subsequent use;
(2) prepare burden: farina 25g, cornstarch 20g, oyster mushroom powder 10g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 32.5g;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: grind cylindricality fabric to even uniform (thickness is 1mm) with oodle maker, being cut into the length of side is the square of 1.8 ~ 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
Embodiment 3: the constituent that this bolete dilated food comprises and weight portion are: farina 25g, cornstarch 20g, bolete powder 7.5g, white granulated sugar 2.4g, salt 1.2g, maltodextrin 5.5g, water 35g.During preparation, carry out as follows:
(1) dried by bolete, pulverize (3 ~ 5min pulverized by pulverizer), sieve (60 order), for subsequent use;
(2) prepare burden: farina 25g, cornstarch 20g, bolete powder 7.5g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 35g;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: grind cylindricality fabric to even uniform (thickness is 1mm) with oodle maker, being cut into the length of side is the square of 1.8 ~ 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
Embodiment 4: the constituent that this matsutake dilated food comprises and weight portion are: farina 25g, cornstarch 20g, matsutake powder 7.5g, white granulated sugar 2g, salt 1g, maltodextrin 5.5g, water 35g.During preparation, carry out as follows:
(1) dried by matsutake, pulverize (3 ~ 5min pulverized by pulverizer), sieve (60 order), for subsequent use;
(2) prepare burden: farina 25g, cornstarch 20g, matsutake powder 7.5g, salt 1g, white granulated sugar 2g, maltodextrin 5.5g, water 35g;
(3) gelatinization: after white sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pours the starch slurry of gelatinization simultaneously into, constantly stir, mix;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter about 3cm, pressure-cooks 1h;
(6) shaping: grind cylindricality fabric to even uniform (thickness is 1mm) with oodle maker, being cut into the length of side is the square of 1.8 ~ 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.

Claims (3)

1. an edible mushroom dilated food preparation method, is characterized in that being made up of the material of following weight portion: farina 25 parts, cornstarch 20 parts, powder of edible fungus 7 ~ 10 parts, salt 1 ~ 1.2 part, white granulated sugar 2 ~ 2.4 parts, maltodextrin 5.5 parts, 30 ~ 35 parts, water; The preparation method of described edible mushroom dilated food carries out as follows:
(1) by edible mushroom drying, pulverize 3 ~ 5min with pulverizer, cross 60 orders or 80 mesh sieves, for subsequent use;
(2) prepare burden: by above-mentioned substance and weight portion batching;
(3) gelatinization: after white granulated sugar, salt, maltodextrin are added to the water dissolving, be heated to 50 ~ 60 DEG C, to add except edible fungus dry powder 1/5 of total amount after other dry powder blend, constantly stirs, until stop heating when becoming transparence, obtains the starch slurry of gelatinization;
(4) mix and blend: residue dry powder and bacterium powder are stirred, pour the starch slurry of gelatinization simultaneously into, constantly stir, mix, obtains material group;
(5) boiling: material group repeatedly rolled repeatedly with oodle maker, after making it evenly, is twisted into the cylindrical of diameter 3cm, pressure-cooks 1h;
(6) shaping: with oodle maker, cylindricality fabric to be ground to even uniform, be cut into the length of side and be less than the square of 2cm;
(7) aging: the refrigerator and cooled being statically placed in 2 ~ 4 DEG C is hidden aging;
(8) dry: in drying in oven, moisture is 6% ~ 8%;
(9) frying-expansion: put into deep fryer after oven dry and carry out fried, deep-fat frying time controls at 7 ~ 10s, Oil-temperature control, at 200 ~ 210 DEG C, pours de-oiling in vibrating de-oiling machine into after pulling out.
2. edible mushroom dilated food preparation method according to claim 1, is characterized in that described edible mushroom is the one in mushroom, flat mushroom, bolete, matsutake.
3. edible mushroom dilated food preparation method according to claim 1, is characterized in that described frying oils is palm oil.
CN201410193365.0A 2014-05-09 2014-05-09 A kind of edible mushroom dilated food and preparation method thereof Active CN103976350B (en)

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CN104305165A (en) * 2014-10-12 2015-01-28 曹石 Preparation method of spicy puffed oyster mushroom food
CN104351672A (en) * 2014-10-13 2015-02-18 王林林 Production method of artichoke puffed food
CN105962081A (en) * 2016-05-03 2016-09-28 洽洽食品股份有限公司 Crab-roe-flavor puffed crackers and preparation method thereof
CN106901324A (en) * 2017-01-21 2017-06-30 陆川县米场镇合美种养专业合作社联合社 A kind of preparation method of black fungus rich in selenium instant food
CN110089732B (en) * 2018-11-02 2022-04-19 湖北省农业科学院农产品加工与核农技术研究所 Preparation method of morchella cruzi crisp granules
CN113841838A (en) * 2021-09-07 2021-12-28 广东展翠食品股份有限公司 Composite puffed food containing fingered citron functional components and preparation method thereof

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CN102511783B (en) * 2011-12-27 2015-08-12 天津市林业果树研究所 A kind of edible fungi puffing product processing technology

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Effective date of registration: 20160722

Address after: 650223 Kunming municipal road, Yunnan, No. 14

Patentee after: Yunnan cloud technology (Group) Co., Ltd.

Address before: 650223 Kunming municipal road, Yunnan, No. 14

Patentee before: Kunming Fungus Food Co., Ltd.