CN104738277A - Processing technology of oyster mushroom soft sweets - Google Patents

Abstract

The invention discloses a processing technology of oyster mushroom soft sweets, and belongs to the field of food processing. The technology is characterized in that 15kg of brown sugar, 6kg of inverted sugar, 3kg of sodium alga acid, 3kg of oyster mushroom juice, 850g of concentrated soybean milk and 280g of citric acid are adopted as raw materials. The technology comprises processing steps of oyster mushroom selecting, washing, boiling with water, filtering, liquor filtering, concentrating, juicing oyster mushrooms, mixing, standing, forming, material cutting and packaging. The technology has the advantages that the oyster mushroom soft sweets are sweet and soft, have the specific delicate fragrance of the oyster mushrooms, and are fragrant in tasting, agreeable in sweetness, soft in character, high in resilience, and unique and pleasant in flavor. The oyster mushroom soft sweets improve the human body metabolism, enhance the physique, are convenient to eat, are suitable for people of all ages, and can improve the human body immunity.

Description

A kind of processing technology of flat mushroom soft sweets

Technical field

The present invention relates to and belong to food processing technology field, especially relate to a kind of processing technology of flat mushroom soft sweets.

Background technology

Flat mushroom, belong to Agaricales, Pleurotaceae is prevailing one in daily edible mushroom.Flat mushroom cap is conchoidal, is cinerous during children, after become light grey, yellow time old; Stem side is raw, and bacterium face is flat and thin, and edge is not involute, open and flat, and lamella is careless.Meat is not older, and soft good to eat, have the fragrance of similar oyster, flat mushroom is with look white, Bai Houzhi is tender, and delicious flavour person is good.No matter flat mushroom eats element is fried or makes meat dish, all very fresh and tender tempting, and price is cheap in addition, is the good merchantable brand on common people's dining table.

The effect of flat mushroom: flat mushroom is put down, and taste is sweet, has qi-restoratives, anticancer effect, can improve human metabolism, build up health, regulates cerebral nerve; Flat mushroom contains polysaccharide body, has very strong inhibitory action, and have immunological characteristic to tumour cell; The effect that flat mushroom also has wind-evil dispelling and cold-evil expelling, stimulates the circulation of the blood and cause the muscles and joints to relax, can control the illnesss such as lumbocrural pain, numb in every limb, channels and collaterals are uncomfortable.In addition, flat mushroom has certain curative effect to hepatitis, chronic gastritis, stomach and duodenal ulcer, osteomalacia, hypertension, also has certain effect, also can play opsonic action to female dimacteric syndrome to reducing cholesterolemia and preventing and treating urethral calculus.

Nutritive Value of Pleurotus ostreatus is high, effect is many, for being processed into flat mushroom soft sweets, not only improves nutritive value, and delicious healthy, improves its economic worth, simultaneously also for the deep processing of flat mushroom provides a new way.

Summary of the invention

The object of the invention is the deep processed product fully developing flat mushroom raw material, a kind of processing technology of flat mushroom soft sweets is provided.

The present invention solves the technical scheme that its technical problem takes:

A kind of processing technology of flat mushroom soft sweets, it is characterized in that: adopt brown sugar 15kg, invert sugar 6kg, sodium alginate 3kg, flat mushroom juice 3kg, concentrated soya-bean milk 850g, citric acid 280g are raw material, its procedure of processing chooses flat mushroom → clean → poach → filtrations → filtrate → concentrate → flat mushroom juice → mix and stir → static → shaping → blank → packaging, and concrete operation step is:

(1) invert sugar prepares: get brown sugar 10kg, put into 8L water heating for dissolving, then stirring limit in limit slowly adds citric acid, stirs and within 20 minutes, terminates to transform, add in sodium bicarbonate and acidity, make pH value reach till 7.5 at 65 DEG C;

(2) sodium alginate soln prepares: sodium alginate is put into 2.5L water, adopts heating water bath to make it dissolve, obtains sodium alginate solution;

(3) flat mushroom juice extracts: disease-free fresh flat mushroom 5 ㎏ of picking cleans, and is placed in grinder, adds in 2L water, pulverizes, filters, filter residue 1.5L water leaching, finally filtrate merged, be concentrated into 2L for subsequent use;

(4) boil: invert sugar and brown sugar are put together, boils, will ceaselessly stir when boiling, when sugar concentration reaches 58%;

(5) mix and stir: stir off after terminating, when temperature is down to 65 DEG C, adds sodium alginate solution, concentrated soya-bean milk and flat mushroom juice, fully stir, static 2-4 hour, allow bubble in expecting gather top layer, removing bubble;

(6) shaping, blank: sugar is expected taking-up is placed on cooling bench and cool, then be pressed into certain thickness, then be cut into required form by knife;

(7) pack: after packing with strap, become product.

Beneficial effect: product of the present invention is fragrant and sweet soft glutinous, has the distinctive light fragrance of flat mushroom, fragrant in taste, agreeably sweet, the soft also high resilience of quality, and unique flavor is pleasant; This product is conducive to improving human metabolism, builds up health, and instant, all-ages, can also body immunity be improved.

Detailed description of the invention

Embodiment 1 :

A processing technology for flat mushroom soft sweets, concrete operation step is:

(1) invert sugar prepares: get protein sugar 5kg, put into 2L water heating for dissolving, then stirring limit in limit slowly adds malic acid, stirs and within 30 minutes, terminates to transform, add in sodium bicarbonate and acidity, make pH value reach till 7 at 65 DEG C;

(2) gelatin solution prepares: gelatin is put into 2L water, adopts heating water bath to make it dissolve, obtains gelatin solution;

(3) flat mushroom juice extracts: disease-free fresh flat mushroom 3 ㎏ of picking cleans, and is placed in grinder, adds in 1.5L water, pulverizes, filters, filter residue 0.8L water leaching, finally filtrate merged, be concentrated into 1.2L for subsequent use;

(4) boil: invert sugar and protein sugar are put together, boils, will ceaselessly stir when boiling, when sugar concentration reaches 58%;

(5) mix and stir: stir off after terminating, when temperature is down to 65 DEG C, adds gelatin solution, concentrated soya-bean milk and flat mushroom juice, fully stir, static 2 hours, allow bubble in expecting gather top layer, removing bubble;

(6) shaping, blank: sugar is expected taking-up is placed on cooling bench and cool, then be pressed into certain thickness, then be cut into required form by knife;

(7) pack: after packing with strap, become product.

Embodiment 2 :

A processing technology for flat mushroom soft sweets, concrete operation step is:

(1) invert sugar prepares: get brown sugar 10kg, put into 5L water heating for dissolving, then stirring limit in limit slowly adds citric acid and malic acid, stirs and within 26 minutes, terminates to transform, add in sodium bicarbonate and acidity, make pH value reach till 5.2 at 78 DEG C;

(2) sodium alginate soln prepares: sodium alginate is put into 1L water, adopts heating water bath to make it dissolve, obtains sodium alginate solution;

(3) flat mushroom juice extracts: disease-free fresh flat mushroom 10 ㎏ of picking cleans, and is placed in grinder, adds in 4L water, pulverizes, filters, filter residue 2L water leaching, finally filtrate merged, be concentrated into 2.5L for subsequent use;

(4) boil: invert sugar and brown sugar are put together, boils, will ceaselessly stir when boiling, when sugar concentration reaches 58%;

(5) mix and stir: stir off after terminating, when temperature is down to 45 DEG C, adds sodium alginate solution, concentrated soya-bean milk, cocoa power and flat mushroom juice, fully stir, static 50 minutes, allow bubble in expecting gather top layer, removing bubble;

(6) shaping, blank: sugar is expected taking-up is placed on cooling bench and cool, then be pressed into certain thickness, then be cut into required form by knife;

(7) pack: after packing with strap, become product.

The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.

Claims (1)

1. the processing technology of flat mushroom soft sweets, it is characterized in that: adopt brown sugar 15kg, invert sugar 6kg, sodium alginate 3kg, flat mushroom juice 3kg, concentrated soya-bean milk 850g, citric acid 280g are raw material, its procedure of processing chooses flat mushroom → clean → poach → filtrations → filtrate → concentrate → flat mushroom juice → mix and stir → static → shaping → blank → packaging, and concrete operation step is:

(1) invert sugar prepares: get brown sugar 10kg, put into 8L water heating for dissolving, then stirring limit in limit slowly adds citric acid, stirs and within 20 minutes, terminates to transform, add in sodium bicarbonate and acidity, make pH value reach till 7.5 at 65 DEG C;

(2) sodium alginate soln prepares: sodium alginate is put into 2.5L water, adopts heating water bath to make it dissolve, obtains sodium alginate solution;

(3) flat mushroom juice extracts: disease-free fresh flat mushroom 5 ㎏ of picking cleans, and is placed in grinder, adds in 2L water, pulverizes, filters, filter residue 1.5L water leaching, finally filtrate merged, be concentrated into 2L for subsequent use;

(4) boil: invert sugar and brown sugar are put together, boils, will ceaselessly stir when boiling, when sugar concentration reaches 58%;

(5) mix and stir: stir off after terminating, when temperature is down to 65 DEG C, adds sodium alginate solution, concentrated soya-bean milk and flat mushroom juice, fully stir, static 2-4 hour, allow bubble in expecting gather top layer, removing bubble;

(6) shaping, blank: sugar is expected taking-up is placed on cooling bench and cool, then be pressed into certain thickness, then be cut into required form by knife;

(7) pack: after packing with strap, become product.