CN105533665A - Mint-fragrant pleurotus erygii chip and preparation method thereof - Google Patents
Mint-fragrant pleurotus erygii chip and preparation method thereof Download PDFInfo
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- CN105533665A CN105533665A CN201510977657.8A CN201510977657A CN105533665A CN 105533665 A CN105533665 A CN 105533665A CN 201510977657 A CN201510977657 A CN 201510977657A CN 105533665 A CN105533665 A CN 105533665A
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Abstract
The invention discloses mint-fragrant pleurotus erygii chip. The mint-fragrant pleurotus erygii chip is prepared from the following raw materials in parts by weight: 280-300 parts of pleurotus erygii, 8-9 parts of color peppers, 6-8 parts of Chinese wolfberry fruits, 6-7 parts of mint juice, 3-4 parts of Chinese angelica roots, 0.7-0.8 part of roots of medicinal Indian mulberries, 0.7-0.9 parts of pseudo-ginseng flowers, an appropriate amount of maltodextrin, an appropriate amount of citric acid, an appropriate amount of NaCl and an appropriate amount of water. The pleurotus erygii is utilized as the main ingredient of the mint-fragrant pleurotus erygii chip while the Chinese herbal medicines including the pseudo-ginseng flowers and the like are added, so that the mint-fragrant pleurotus erygii chip has the functions of clearing away heat and toxins, promoting the production of the body fluid, quenching thirst, refreshing the mind, nourishing Qi, tranquilizing and allaying excitement; thus, the mint-fragrant pleurotus erygii chip is rich in various healthcare ingredients and nutritive ingredients. Moreover, the mint-fragrant pleurotus erygii chip is good in flavor and quality. The mint-fragrant pleurotus erygii chip is an edible fungi leisure food which integrates the nutrition and the healthcare effects. In addition, the accessory ingredients, including the mint juice and the like, have the functions of dispelling wind and heat as well as clearing the throat.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of crisp of peppermint delicate fragrance pleurotus eryngii and preparation method thereof.
Background technology
Mulberry leaf not only can be used to raise silkworm, also can be used as medicine.The medicinal head of mulberry leaf is loaded in Shennong's Herbal: mulberry leaf are cold in nature, bitter, return lung, Liver Channel, have the effect such as expelling wind and clearing away heat, cooling blood for improving eyesight.Mulberry leaf, with old and be good through white person, entirely for its gas, power also thick, therefore enter medicinal winter folium mori: also say red leaves.Mulberry leaf nutrient enriches, the main several amino acids containing rich in protein and needed by human containing fragrant pleurotus eryngii, be of high nutritive value, also there is special dietary health care and medical value, can regulate multiple physical body physiological function, these features cause the broad interest of health food and field of biological pharmacy.Due to factors such as pleurotus eryngii cell tissue periphery are different with internal structure, moisture is higher, various biochemical enzymes is relatively more active, in dry process, easily there is the situations such as deformation, brown stain, fragrance ingredient and nutrient component damages.Pretreatment is an important procedure in Edible mushroom processing process, and a lot of processed goods all needs this unit operations.Therefore, suitable pretreatment mode is selected to pleurotus eryngii, the color of the pleurotus eryngii health leisure food finally made, shape and nutrition holder are played an important role.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of crisp of peppermint delicate fragrance pleurotus eryngii and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of crisp of peppermint delicate fragrance pleurotus eryngii, be made up of the raw material of following weight portion:
Pleurotus eryngii 280-300, color green pepper 8-9, fruit of Chinese wolfberry 6-8, peppermint juice 6-7, Radix Angelicae Sinensis 3-4, Morinda officinalis 0.7-0.8, sanchi flower 0.7-0.9, maltodextrin is appropriate, citric acid is appropriate, NaCl is appropriate, water is appropriate.
The preparation method of described a kind of crisp of peppermint fragrant pleurotus eryngii, comprises the following steps:
(1) Radix Angelicae Sinensis, Morinda officinalis, the sanchi flower water heating of 8-10 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(2) rear for color green pepper chopping and the fruit of Chinese wolfberry are mixed into pot, add 4-5 times of water, big fire turns little fiery infusion 8-10 minute after boiling, and filters, mixes after liquid cooling but to be filtered with peppermint juice, Chinese medicine extract again;
(3) pleurotus eryngii cleaned, dry, according to being that 30-45 ° of angle is mitered into the thick oval thin slice of 7mm with Growth of Pleurotus eryngii direction; The pleurotus eryngii thin slice cut is placed in steam blanching machine and carries out blanching 90s, after taking-up, be placed in 8-10 times of water room temperature immersion 60-80 minute, in water, add the maltodextrin, the citric acid of 0.2%, the NaCl of 1% that there are water quality 4% in advance;
(4) pleurotus eryngii sheet after step (3) pretreatment is placed in electric drying oven with forced convection heated-air drying 60min at 65 DEG C, cooling, step (2) gained material is evenly sprayed on pleurotus eryngii sheet surface, sam dipping 2h, to go in microwave vacuum dryer microwave drying 2min under vacuum 0.085MPa, microwave intensity 20W/g again, finally in operating temperature position, the negative pressure far infrared drying machine of 45 DEG C carries out the dry 60s of negative pressure far infrared, and discharging, to obtain final product.
Advantage of the present invention is: the present invention adopts the mode of cutting sth. askew that pleurotus eryngii is cut into oval thin slice, also improve the brightness of pleurotus eryngii sheet surface while the moisture accelerated in pleurotus eryngii thin slice overflows speed, and make the neat in edge of pleurotus eryngii thin slice, form and aspect good, chew strength; Blanching process is carried out to pleurotus eryngii thin slice, various enzyme deactivation can be made and get rid of air in pleurotus eryngii tissue, effectively suppress enzymatic browning and non-enzymatic browning in dry run, meanwhile, blanching can make that cellular plasm solidifies, dehydration, thus is separated with cell membrane, increase the permeability of cell membrane, be conducive to moisture evaporation in cell tissue, accelerate rate of drying, the moisture therefore in pleurotus eryngii thin slice also can decline thereupon; Pleurotus eryngii thin slice after scalding treatment is placed in water infiltration process, the maltodextrin that mass fraction is 4% is with the addition of in water, partial dehydration effect can be played, part energy consumption is saved when hot-air dewatering is dry, internal batch can be penetrated into again as sizing inserts, make pulp organization more substantial, be conducive to when expanded, obtain evenly loose porous structure; The present invention adopts pleurotus eryngii as major ingredient, with the addition of the medicinal herb componentses such as sanchi flower simultaneously, have clearing heat and detoxicating, promote the production of body fluid to quench thirst, tonifying Qi of refreshing oneself, tranquilizing and allaying excitement effect, therefore plurality kinds of health care composition and nutritional labeling is rich in, raciness, quality are good, are that a kind of nutrition and health care that collects acts on edible fungus leisure food integrally; In addition, the auxiliary material such as peppermint juice that the present invention adopts has the function of dispelling wind and heat from the body, clearing throat.
Detailed description of the invention
A kind of crisp of peppermint delicate fragrance pleurotus eryngii, be made up of the raw material of following weight portion:
Pleurotus eryngii 280, color green pepper 8, the fruit of Chinese wolfberry 6, peppermint juice 6, Radix Angelicae Sinensis 3, Morinda officinalis 0.7, sanchi flower 0.7, maltodextrin is appropriate, citric acid is appropriate, NaCl is appropriate, water is appropriate.
The preparation method of described a kind of crisp of peppermint fragrant pleurotus eryngii, comprises the following steps:
(1) Radix Angelicae Sinensis, Morinda officinalis, the sanchi flower water heating of 8 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(2) rear for color green pepper chopping and the fruit of Chinese wolfberry are mixed into pot, add 4 times of water, big fire turns little fiery infusion 8 minutes after boiling, and filters, mixes after liquid cooling but to be filtered with peppermint juice, Chinese medicine extract again;
(3) pleurotus eryngii cleaned, dry, according to being that 30 ° of angles are mitered into the thick oval thin slice of 7mm with Growth of Pleurotus eryngii direction; The pleurotus eryngii thin slice cut is placed in steam blanching machine and carries out blanching 90s, after taking-up, be placed in 8 times of water room temperature immersion 60 minutes, in water, add the maltodextrin, the citric acid of 0.2%, the NaCl of 1% that there are water quality 4% in advance;
(4) pleurotus eryngii sheet after step (3) pretreatment is placed in electric drying oven with forced convection heated-air drying 60min at 65 DEG C, cooling, step (2) gained material is evenly sprayed on pleurotus eryngii sheet surface, sam dipping 2h, to go in microwave vacuum dryer microwave drying 2min under vacuum 0.085MPa, microwave intensity 20W/g again, finally in operating temperature position, the negative pressure far infrared drying machine of 45 DEG C carries out the dry 60s of negative pressure far infrared, and discharging, to obtain final product.
Claims (2)
1. crisp of a peppermint delicate fragrance pleurotus eryngii, is characterized in that being made up of the raw material of following weight portion: pleurotus eryngii 280-300, color green pepper 8-9, fruit of Chinese wolfberry 6-8, peppermint juice 6-7, Radix Angelicae Sinensis 3-4, Morinda officinalis 0.7-0.8, sanchi flower 0.7-0.9, maltodextrin is appropriate, citric acid is appropriate, NaCl is appropriate, water is appropriate.
2. the preparation method of a kind of crisp of peppermint fragrant pleurotus eryngii according to claim 1, is characterized in that comprising the following steps:
(1) Radix Angelicae Sinensis, Morinda officinalis, the sanchi flower water heating of 8-10 times amount are extracted, filter, obtain Chinese medicine extract for subsequent use;
(2) rear for color green pepper chopping and the fruit of Chinese wolfberry are mixed into pot, add 4-5 times of water, big fire turns little fiery infusion 8-10 minute after boiling, and filters, mixes after liquid cooling but to be filtered with peppermint juice, Chinese medicine extract again;
(3) pleurotus eryngii cleaned, dry, according to being that 30-45 ° of angle is mitered into the thick oval thin slice of 7mm with Growth of Pleurotus eryngii direction; The pleurotus eryngii thin slice cut is placed in steam blanching machine and carries out blanching 90s, after taking-up, be placed in 8-10 times of water room temperature immersion 60-80 minute, in water, add the maltodextrin, the citric acid of 0.2%, the NaCl of 1% that there are water quality 4% in advance;
(4) pleurotus eryngii sheet after step (3) pretreatment is placed in electric drying oven with forced convection heated-air drying 60min at 65 DEG C, cooling, step (2) gained material is evenly sprayed on pleurotus eryngii sheet surface, sam dipping 2h, to go in microwave vacuum dryer microwave drying 2min under vacuum 0.085MPa, microwave intensity 20W/g again, finally in operating temperature position, the negative pressure far infrared drying machine of 45 DEG C carries out the dry 60s of negative pressure far infrared, and discharging, to obtain final product.
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107781A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Colla Corii Asini nourishing low sugar Radix Dauci Sativae fruit jam and preparation method thereof |
CN108813566A (en) * | 2018-06-08 | 2018-11-16 | 安徽丰尚生态农业科技有限公司 | A kind of preparation method that Chinese toon flavor mushroom is dry |
-
2015
- 2015-12-23 CN CN201510977657.8A patent/CN105533665A/en not_active Withdrawn
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106107781A (en) * | 2016-06-28 | 2016-11-16 | 滁州市百年食品有限公司 | A kind of Colla Corii Asini nourishing low sugar Radix Dauci Sativae fruit jam and preparation method thereof |
CN108813566A (en) * | 2018-06-08 | 2018-11-16 | 安徽丰尚生态农业科技有限公司 | A kind of preparation method that Chinese toon flavor mushroom is dry |
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