CN107927741A - A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii - Google Patents
A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii Download PDFInfo
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- CN107927741A CN107927741A CN201810018092.4A CN201810018092A CN107927741A CN 107927741 A CN107927741 A CN 107927741A CN 201810018092 A CN201810018092 A CN 201810018092A CN 107927741 A CN107927741 A CN 107927741A
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
- A23P10/28—Tabletting; Making food bars by compression of a dry powdered mixture
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
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Abstract
The invention discloses a kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii, it comprises the following steps：1) Pleurotus eryngii is cleaned, cut into slices after be dried in vacuo, crushed；2) supplementary material premixes, and is 30%~50% using the total amount of pleurotus eryngii powder, Self- raising flour and glutinous rice flour as percentage 100%, pleurotus eryngii powder dosage is bakeed, and the ratio of Self- raising flour and glutinous rice flour is 0.5~2:1, moisture additive amount is 60%~70%, while adds food additives；3) 45~75min of provocation；4) flakiness is suppressed；5) cure；6) micro-wave vacuum, puffing 20~23min；7) cool down；The Pleurotus eryngii crisp chip sensory evaluation scores that preparation method of the present invention makes are high, have the characteristics that uniform shape, pale yellow, overall crisp and Pleurotus eryngii taste are moderate, and nutritive value is high, vacancy of the Pleurotus eryngii leftover bits and pieces through moulding again in dilated product is filled up, and, the Pleurotus eryngii crisp chip that the method makes has excellent hardness and brittleness, and product brittleness is good.
Description
Technical field
The present invention relates to a kind of preparation method of instant crisp chip, is specifically a kind of preparation of the instant crisp chip of reconstruction type Pleurotus eryngii
Method.
Background technology
In recent years, the development speed of global mushroom industry quickly, is increased with the speed of 7-10% every year, and China year increases
Long speed is more up to 20% or so, it has also become world's Edible Fungi (yield) big country, and keep good growing trend.River
Su Sheng is as the big province of mushroom industry, and fresh mushroom production in 2012 is more than 2,130,000 tons, 11,800,000,000 yuan of the gross output value, the 4th, the row whole nation.
Horizontal national leading, the shared batch production enterprise 134 in 2014 of Jiangsu Province edible fungus industrial, account for national total amount five/
One, production scale, Industry Agglomeration degree ranks first in the whole country.Fresh edible mushroom is perishable rotten, and shelf life is short, and is transporting
During it is easily damaged, reduce commodity value.Therefore, edible mushroom, mostly by processing, is made resistance in addition to a part of marketing fresh
The commodity easily transported are stored, resource utilization can be improved, increases edible fungus species, meets market needs.
At present, the processing of China edible mushroom has had been enter into the industrialization stage of intensive processing, and main form processing has machinery
Heated-air drying, cold storing and fresh-keeping, dipping, vacuum frying and canning processing.Edible fungus is except conventional dewatered drying product, tank
Outside head product, curing food, quick-frozen product, vacuum packaging product, beverage, flavouring (oyster mushroom soybean sauce, needle mushroom have also been developed
Essence, mushroom vinegar, edible mushroom pickles series, mushroom soy sauce, mushroom convenient soup blend etc.), (mushroom dried meat floss, needle mushroom salt down instant food
Product, edible mushroom crisp chip, mushroom pickles, mushroom dried meat, frost flower white fungus, tuckahoe cake, oyster mushroom olla, edible mushroom preserved fruit etc.), health care
Product (instant cordyceps preparation, grifola frondosus health-caring capsule, glossy ganoderma health-care wine etc.) and medicine (polysaccharide-peptide, the injection of lentinan, tablet
Deng).And it using the research and development of edible mushroom functional food and ready-to-eat food is main that the development in edible mushroom deep processing future, which should be,
Direction.In very great demand in American-European and Japan by the functional health-care food of Raw material processing of edible mushroom, increment amplitude is big, market part
Volume is wide, such as glossy ganoderma health-care tea beverage, Hericium erinaceus, needle mushroom composite beverage, needle mushroom bean milk beverage, shiitake fungus polyoses oral liquid etc..
The advantages of ready-to-eat food, is not having to the time-consuming cooking, can directly eat, go with rice or bread as snack food and dining table and be subject to consumer
Favorable comment.And as rhythm of life is accelerated increasingly, busy people are disinclined to start to cook, the people for particularly travelling and going on business, particularly
Like the instant food of delicious food, the various instant food to come into being, there is vitality very much.Not only quality is soft for edible mushroom
Tender, unique flavor, and contain the nutrition such as quite high protein, a variety of amino acid, vitamin, polysaccharide, mineral matter,
And its fat content is low, and it is rich in cellulose.It is to integrate more nutrition, preferable food low in calories, complies with modern
Pursuit to healthy instant food.Therefore, the market potential of edible fungi instant product is also very big.
Edible fungi instant product market product species is single, mainly with the edible mushroom flexible packaging food and mushroom of instant bagged
Based on crisp chip.Mushroom crisp chip is using current advanced production technology, by high-quality mushroom (such as mushroom, coprinus comatus, Pleurotus nebrodensis, apricot
Abalone mushroom etc.) arrangement early period, cleaning, section are carried out, carry out vacuum low-temperature frying and in vacuum shape using lower temperature vacuum frying equipment
De-oiling is carried out under state, the allotment of product is then seasoned, product is more shown unique characteristics, adapts to consumer demand, finally by tight
The snack food that lattice test package forms, product crispy savoury are tasteful.But fried mushroom crisp chip oil content is high, has greasy
Sense, containing carcinogenic substances such as acrylamides, and fat content is high, the easy oxidative rancidity of product, and the shelf-life is short.At present, it is non-fried swollen
Change technology mainly includes micro-wave vacuum puffing technique, CO2Puffing technique, low-temperature airflow puffing are dry and changing temperature-pressure-difference is swollen
Change, and micro-wave vacuum puffing technique is since its firing rate is fast, food heated time is short, is widely used in fruit and vegetable crisp chip
Processing.It refers to the drying expanding processing for carrying out material using microwave energy under vacuum.Microwave penetration power is strong, can go deep into thing
Material is internal, makes material inside and outside while heats up to form overall heating, substantially reduces drying time；Due to the rapid vapour of internal moisture
Change and migration, produce powerful radial push power, expandable interior institutional framework can make that product formation is loose, uniform micropore knot
Structure, plays Swelling Functions.And vacuum environment allows material to be dried under cryogenic, the oxidation reaction of material is prevented,
Overcome constant pressure and dry is caused to cross pyrolytic damage at the same time.Moreover, non-fried extrusion processing technology has caused the U.S., European Union, Japan, Korea Spro
The attention of many countries and regions such as state, Singapore and Taiwan.In the international market, non-fried dilated crisp slices are with its pure day
So, delicious flavour, crispy in taste, lovely luster, it is full of nutrition, be adapted to different taste crowd, be easy to preserve and easy to carry etc.
Feature and be a dark horse, become popular new processed goods.
According to document announcement, the edible mushroom flexible packaging food and mushroom crisp chip of instant bagged are all to be used as former material using high-quality mushroom
Material, Edible Fungi produce the accessory substances such as substantial amounts of mushroom handle, leftover bits and pieces, special-shaped mushroom, account for more than the 20% of whole edible mushroom yield,
Not only waste of resource, but also pollute environment.For this reason, development resources comprehensively utilize the intensive processing technology of these accessory substances, open
Send out the Edible mushroom processing product of high added value.
Related as shown by data, last decade China dietary nutrition of urban residents is bad and the situation of overnutrition is troubling, performance
Make overweight, adiposis patient year by year in generally existing calcium and the undesirable phenomenon of melt quality, and more sugars, high-fat eating habit
Increase.Functional oligose is not only the prebiotics of adjustment function of intestinal canal, and with the category of the carbohydrates such as certain sugariness and viscosity
Property, various food can be used for sucrose or instead of sucrose, while oligosaccharide has promotion synthesis vitamin, promotes mineral matter to inhale
Receive, prevent obesity and other effects and be widely used in low-calorie diet, diet food.To improve the diet structure of China resident,
Improve the general level of the health of resident, this project is appropriate with drying powderings of accessory substance such as the mushroom handle of mushroom, leftover bits and pieces, special-shaped mushrooms
Add starch and nutrition fortifier (calcium lactate, ferrous gluconate, dietary fiber, functional oligose) passes through moulding again, warp
Vaccum microwave puffing and seasoning, the edible fungus instant food of exploitation is become as a very promising developing direction, several both at home and abroad
Research also without this respect is reported.
In China, domestic fungus resource, which is mostly used in, to be eaten raw or drying, and Edible mushroom processing product is with dried product, salt on the market
Based on the primary processed items such as stain product, sugaring product, process mainly by solarization, mechanical dehydration, cold storing and fresh-keeping, quick-freezing fresh-keeping, dipping
The traditional handicrafts such as processing, canning processing, with low content of technology, intensive processing product is few.Edible fungi nutrition instant tablet is to grind in recent years
Study carefully a kind of new typical local food of exploitation, in addition to its original fragrant delicate flavour U.S. is retained, more have it is agreeable to the taste, preserve it is convenient etc. excellent
Point, it is commercially deep to be welcome by consumers in general.And the leftover bits and pieces after Pleurotus eryngii deep processing is rich in dietary fiber, generally as fertilizer
Material uses, and causes the wasting of resources, therefore, instant composite eryngii crisp chip is processed into through moulding again using Pleurotus eryngii leftover bits and pieces as raw material
It is of great significance.
The content of the invention
The object of the present invention is to provide one kind with Pleurotus eryngii (particularly Pleurotus eryngii leftover bits and pieces) for the reconstruction type apricot Bao of raw material
The preparation method of the instant crisp chip of mushroom.The method of the present invention can be applied in other mushroom classes completely.
In order to reach above-mentioned technical purpose, the technical scheme is that：
A kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii, it comprises the following steps：
(1) pre-process, Pleurotus eryngii is cleaned, cut into slices after be dried in vacuo, then crush, after crushing mistake 60 mesh sieves.This
The Pleurotus eryngii selection Pleurotus eryngii leftover bits and pieces at place, is not precluded from using complete Pleurotus eryngii or other mushroom classes certainly.
(2) supplementary material premixes, and with pleurotus eryngii powder, Self- raising flour, (Self- raising flour refers to moisture content 13.8%, thick protein
Less than 9.5% flour) and glutinous rice flour total amount for bakee percentage 100%, pleurotus eryngii powder dosage be 30%~50%, low muscle
The ratio of flour and glutinous rice flour is 0.5~2:1, moisture additive amount is 60%~70%, oligofructose 4%, salt 2%, yeast
1%, duplex baking powder 0.6%, ferrous gluconate 0.2 ‰, calcium lactate 0.1 ‰.Wherein, moisture, oligofructose, salt, ferment
Mother, duplex baking powder, ferrous gluconate, the additive amount of calcium lactate are with the total amount of pleurotus eryngii powder, Self- raising flour and glutinous rice flour
(100%) on the basis of.
The content of amylopectin has a significant impact the expansion rate of Pleurotus eryngii crisp chip in flour, and amylopectin contains in material
Amount determines the expansion rate of product.Amylopectin content is higher in material, and expansion rate is bigger, with subtracting for amylopectin content
Few, material expansion rate tapers into.It is through the swollen of microwave vacuum puffing in flour and almost all is amylopectin in glutinous rice flour
Rate is best, so the dosage of glutinous rice flour and the expansion rate of Pleurotus eryngii crisp chip have close ties.With Self- raising flour and glutinous rice
Powder ratio increases, and downward trend is integrally presented in the sensory scores of Pleurotus eryngii crisp chip, when Self- raising flour and glutinous rice flour ratio are 1:When 2
Sensory scores' highest of Pleurotus eryngii crisp chip.The hardness number and brittleness value of Pleurotus eryngii crisp chip are all with Self- raising flour and glutinous rice flour ratio
Increase and increase, i.e. the brittleness of product is on a declining curve, and hardness number and brittleness value are 1 in Self- raising flour and glutinous rice flour ratio:2
When, product brittleness is best.Therefore, the ratio of Self- raising flour and glutinous rice flour is preferably 1:2.
The appropriate addition of pleurotus eryngii powder can assign the certain color and luster of the instant crisp chip of Pleurotus eryngii and the fragrance of Pleurotus eryngii uniqueness.
The appropriate addition of pleurotus eryngii powder makes color and luster, the smell of crisp chip etc. score all increased.With the increasing of pleurotus eryngii powder dosage
Add the sensory scores of Pleurotus eryngii crisp chip that downward trend after first rising is presented, crisp chip when pleurotus eryngii powder dosage is 30%~50%
Sensory scores preferably and higher than pleurotus eryngii powder dosage be 20%, 60% when sensory scores and when pleurotus eryngii powder dosage is 40%
The color and luster and smell of crisp chip, mouthfeel and flavour, tissue morphology, the score of puffed degree are highest, but pleurotus eryngii powder dosage exceedes
When 50%, the mouthfeel and puffed degree of product are on a declining curve.Hardness and brittleness value are presented first with the increase of pleurotus eryngii powder dosage
The trend risen after decline, when pleurotus eryngii powder dosage is 50%, hardness and brittleness the value minimum of Pleurotus eryngii crisp chip, i.e. product
Brittleness is best.Therefore, pleurotus eryngii powder dosage preferably 40%.
The water content of Pleurotus eryngii crisp chip how much be related to crisp chip absorbed inside microwave energy how much, when crisp chip microwave energy inhale
Receipts amount will form the institutional framework of porosity and looseness, brittleness increase in suitable scope inside crisp chip, hardness reduces, sense organ
Score increase.As downward trend, mouthfeel and puffed degree is presented in the sensory scores of the increase Pleurotus eryngii crisp chip of moisture additive amount
Also decline；But if moisture additive amount is less than 60%, dough drying is not agglomerating, can not carry out compression molding.Pleurotus eryngii crisp chip
Hardness number and brittleness value be all presented ascendant trend with the increase of moisture additive amount, i.e., the brittleness of product declines.Therefore, moisture
Additive amount preferably 60%.
(3) provocation, 45~75min of provocation (minute) under conditions of 30 DEG C of temperature and relative humidity 75%.
Provocation can eliminate the internal stress that dough produces in formation, strengthen the extensibility of gluten, it is soft to reach product
Porous purpose, so as to increase the expansion rate of Pleurotus eryngii crisp chip.The sensory evaluation scores of Pleurotus eryngii crisp chip are with proofing period
Downward trend after first rising, when proofing period is 60min, the color and luster and smell of Pleurotus eryngii crisp chip, puffed degree is presented in increase
Maximum is reached with sensory evaluation scores.The hardness and brittleness of Pleurotus eryngii crisp chip rise again as the increase of proofing period all presents to fall before
Trend, when proofing period is 30min the hardness of Pleurotus eryngii crisp chip and brittleness measure value it is larger, be because non-provocation lead completely
Cause the extensibility difference of gluten and do not reach soft purpose so that the hardness increase of Pleurotus eryngii crisp chip；It is in proofing period
Hardness and brittleness all reach a minimum during 60min, and the hardness of product is minimum at this time, and brittleness is maximum.Therefore, proofing period is excellent
Select 60min.
(4) it is molded, the disk of thick 1mm, diameter 3cm is pressed into by forming machine.
(5) cure, molding Pleurotus eryngii piece is swung in and is put into steaming and baking box after baking tray and cooks, in 80 DEG C of temperature and relative humidity
70% time curing, curing time preferred 10min.
(6) micro-wave vacuum, the Pleurotus eryngii piece cured is swung in material box to put in microwave vacuum dryer carries out
Drying is puffing, puffing 20~23min under conditions of microwave power is 3KW and vacuum 0.095MPa.
The microwave energy that puffing time is absorbed with crisp chip has substantial connection.In the range of certain puffing time, with puffing
The increase of time, the microwave energy that Pleurotus eryngii crisp chip absorbs will accordingly increase, and porous tissue is just formed inside Pleurotus eryngii crisp chip
Structure, expansion rate increase, brittleness increase, hardness reduce, sensory evaluation scores increase.The sensory evaluation scores of Pleurotus eryngii crisp chip with it is puffing when
Between increase present first rise after downward trend, and when puffing time is 23min Pleurotus eryngii crisp chip sensory evaluation scores highest.
With the hardness and brittleness value of the increase Pleurotus eryngii crisp chip of puffing time be all present fall before after the trend that rises, when puffing
Between more than 23min when Pleurotus eryngii crisp chip hardness and brittleness value steeply rise, be because puffing time is long causes inside crisp chip
Moisture is very few or even occurs being charred phenomenon, causes product hardness to increase, and brittleness reduces.Therefore, puffing time is preferred
23min。
(7) cool down.
The Pleurotus eryngii crisp chip sensory evaluation scores of preparation method making of the present invention are high, have uniform shape, pale yellow, overall shortcake
The characteristics of crisp and Pleurotus eryngii taste is moderate, and product is rich in dietary fiber, calcium and iron, has higher nutritive value, meets the modern times
Pursuit of the people to healthy living, has filled up vacancy of the Pleurotus eryngii leftover bits and pieces through moulding again in dilated product.Moreover, present invention system
The Pleurotus eryngii crisp chip that Preparation Method makes has excellent hardness and brittleness, and product brittleness is good.
Brief description of the drawings
Fig. 1 is organoleptic effects of the change to Pleurotus eryngii crisp chip of Self- raising flour and glutinous rice flour ratio.
Fig. 2 influences the hardness number and brittleness value of Pleurotus eryngii crisp chip for the change of Self- raising flour and glutinous rice flour ratio.
Fig. 3 is organoleptic effects of the change to Pleurotus eryngii crisp chip of pleurotus eryngii powder dosage.
Fig. 4 is that the change of pleurotus eryngii powder dosage influences the hardness number and brittleness value of Pleurotus eryngii crisp chip.
Fig. 5 is organoleptic effects of the change to Pleurotus eryngii crisp chip of moisture additive amount.
Fig. 6 is that the change of moisture additive amount influences the hardness number and brittleness value of Pleurotus eryngii crisp chip.
Fig. 7 is organoleptic effects of the change to Pleurotus eryngii crisp chip of proofing period.
Fig. 8 is that the change of proofing period influences the hardness number and brittleness value of Pleurotus eryngii crisp chip.
Fig. 9 is organoleptic effects of the change to Pleurotus eryngii crisp chip of puffing time.
Figure 10 is that the change of puffing time influences the hardness number and brittleness value of Pleurotus eryngii crisp chip.
Embodiment
The present invention will be further described in detail below with reference to the accompanying drawings and specific embodiments.
Embodiment 1
(1) pre-process, Pleurotus eryngii is cleaned, cut into slices after be dried in vacuo, then crush, after crushing mistake 60 mesh sieves.This
The Pleurotus eryngii selection Pleurotus eryngii leftover bits and pieces at place, is purchased from Suzhou Run Zheng bio tech ltd, is not precluded from complete apricot certainly
Abalone mushroom.
(2) supplementary material premixes, with pleurotus eryngii powder, Self- raising flour (being purchased from Shekou south along flour Co., Ltd) and glutinous rice flour
For the total amount of (being purchased from Changshu City Dong creek water mill rice flour Co., Ltd) to bakee percentage 100%, pleurotus eryngii powder dosage is 40%, low
The ratio of gluten flour and glutinous rice flour is 1:2, moisture additive amount is 60%, and oligofructose 4% (is purchased from Henan Si Lida food addition
Agent Co., Ltd), salt 2%, (selection i.e. hair high activity dried yeast, be purchased from Ying Lianmali (Beijing) food selling has yeast 1%
Limit company), duplex baking powder 0.6% (is purchased from Zhengzhou Jun Fa Science and Technology Ltd.s), and ferrous gluconate 0.2 ‰ (is purchased from Zhengzhou
Rui Pu bioengineering Co., Ltd), calcium lactate 0.1 ‰ (is purchased from the safe bio tech ltd in Qingdao nine).
(3) provocation, the provocation 60min under conditions of 30 DEG C of temperature and relative humidity 75%.Provocation device selects SM-32S
Proofing box, is purchased from Xinmai Machinery (Wuxi) Co., Ltd..
(4) it is molded, the disk of thick 1mm, diameter 3cm is pressed into by forming machine.Forming machine selects SM307 trimmers, is purchased from
Xinmai Machinery (Wuxi) Co., Ltd..
(5) cure, molding Pleurotus eryngii piece is swung in and is put into steaming and baking box after baking tray and cooks, in 80 DEG C of temperature and relative humidity
70% time curing 10min.Steaming and baking box selects the omnipotent steaming and baking boxes of 1011QL, is purchased from Italian PALUX Co., Ltds.
(6) micro-wave vacuum, the Pleurotus eryngii piece cured is swung in material box to put in microwave vacuum dryer carries out
Drying is puffing, the puffing 23min under conditions of microwave power is 3KW and vacuum 0.095MPa.Microwave vacuum dryer selects
LY-4KW-ZL microwave vacuum dryers, are purchased from Shanghai Longyu Microwave Equipment Co., Ltd..
(7) cool down.
Embodiment 2
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1.
Embodiment 3
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 2:1.
Embodiment 4
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, pleurotus eryngii powder dosage is 30%.
Embodiment 5
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, pleurotus eryngii powder dosage is 50%.
Embodiment 6
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, moisture additive amount is 65%.
Embodiment 7
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, moisture additive amount is 70%.
Embodiment 8
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, provocation 45min.
Embodiment 9
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, provocation 75min.
Embodiment 10
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, puffing 20min.
Embodiment 11
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, puffing 21.5min.
Comparative example 1
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 3:1.
Comparative example 2
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 4:1.
Comparative example 3
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, pleurotus eryngii powder dosage is 20%.
Comparative example 4
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, pleurotus eryngii powder dosage is 60%.
Comparative example 5
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, moisture additive amount is 75%.
Comparative example 6
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, moisture additive amount is 80%.
Comparative example 7
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, provocation 30min.
Comparative example 8
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, provocation 90min.
Comparative example 9
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, puffing 18.5min.
Comparative example 10
Same as Example 1, difference is that the ratio of Self- raising flour and glutinous rice flour is 1:1, puffing 24.5min.
The sensory evaluation standard of Pleurotus eryngii crisp chip：20 people for having sensory evaluation experience are invited, are carried out in the sensory lab
Sensory evaluation.Give a mark to every organoleptic indicator of each sample, using evaluation form (color and luster and the smell of hundred-mark system
40%, flavour and mouthfeel 20%, tissue morphology 20%, puffed degree 20%), Comprehensive Assessment, specific standards of grading are carried out by score
It is shown in Table 1.
1 Pleurotus eryngii crisp chip sensory evaluation scores standard of table
Expansion rate measures, and expansion rate is calculated as the following formula：
P --- the expansion rate of Pleurotus eryngii crisp chip
V2--- the volume of dry puffing preceding Pleurotus eryngii crisp chip
V1--- the volume of dry puffing rear Pleurotus eryngii crisp chip
Hardness and brittleness measure：Hardness refers to during the first second compression sample deformations required power to a certain extent, i.e., most
Big peak value.Brittleness refers to that sample produces fracture phenomena in first time compression process, one produced before peak value of hardness occurs
Obvious peak value, the brittleness of this peak value meter sample product, peak value is smaller, and product brittleness is bigger.Hardness and brittleness are that evaluation Pleurotus eryngii is crisp
The important indicator of piece mouthfeel.This experiment is using the hardness and brittleness of TA.XTC Texture instruments analysis measure Pleurotus eryngii crisp chip, probe type
Number it is TA/5S, test speed 1mm/s, target pattern is deformation, and target deformation quantity is 50%, and each Specimen Determination three times, takes
Its average value.
Above-described embodiment 1,2,3, comparative example 1,2 preparation methods obtain product through sensory evaluation scores, hardness number and brittleness value point
Analysis, as seen from Figure 1 with the change of Self- raising flour and glutinous rice flour ratio, the sensory scores of Pleurotus eryngii crisp chip are integrally in now
Drop trend, when Self- raising flour and glutinous rice flour ratio are 1:Sensory scores' highest of Pleurotus eryngii crisp chip when 2.Apricot as seen from Figure 2
The hardness number and brittleness value of abalone mushroom crisp chip are all as Self- raising flour and glutinous rice flour ratio increase and increase, i.e. under the brittleness of product is in
Drop trend, hardness number and brittleness value are 1 in Self- raising flour and glutinous rice flour ratio:When 2, product brittleness is best.
Above-mentioned comparative example 3, embodiment 2,4,5,4 preparation method of comparative example obtain product through sensory evaluation scores, hardness number and crisp
Angle value is analyzed, after first rising is presented with the sensory scores of the increase Pleurotus eryngii crisp chip of pleurotus eryngii powder dosage as seen from Figure 3
Downward trend, the sensory scores of crisp chip are preferable when pleurotus eryngii powder dosage is 30%, 40%, 50% and are higher than pleurotus eryngii powder dosage
For 20%, 60% when sensory scores and the color and luster and smell of crisp chip, mouthfeel and flavour, group when pleurotus eryngii powder dosage is 40%
Knit form, the score of puffed degree is highest, but when pleurotus eryngii powder dosage is more than 50%, the mouthfeel and puffed degree of product are in declining
Trend.As seen from Figure 4, the trend that hardness and brittleness value rise after being fallen before as the increase of pleurotus eryngii powder dosage is presented,
When pleurotus eryngii powder dosage is 50%, the hardness and brittleness value of Pleurotus eryngii crisp chip are minimum, i.e. the brittleness of product is best.
Above-described embodiment 2,6,7, comparative example 5,6 preparation methods obtain product through sensory evaluation scores, hardness number and brittleness value point
Analysis, as seen from Figure 5 with moisture additive amount increase Pleurotus eryngii crisp chip sensory scores present downward trend, mouthfeel and
Puffed degree also declines；But if moisture additive amount is less than 60%, dough drying is not agglomerating, can not carry out compression molding.By Fig. 6
It can be seen that ascendant trend is all presented with the increase of moisture additive amount in the hardness number and brittleness value of Pleurotus eryngii crisp chip, i.e. product
Brittleness declines.
Above-described embodiment 8,2,9, comparative example 7,8 preparation methods obtain product through sensory evaluation scores, hardness number and brittleness value point
Analysis, downward trend after the sensory evaluation scores of Pleurotus eryngii crisp chip first rise as the increase of proofing period is presented as seen from Figure 7,
When proofing period is 60min, the color and luster and smell of Pleurotus eryngii crisp chip, puffed degree and sensory evaluation scores reach maximum.Can be with by Fig. 8
The trend that rises again of falling before, proofing period is all presented with the increase of proofing period in the hardness and brittleness for finding out Pleurotus eryngii crisp chip
For 30min when Pleurotus eryngii crisp chip hardness and brittleness measure value it is larger, it may be possible to because non-provocation causes prolonging for gluten completely
Stretching property is poor and does not reach soft purpose so that the hardness increase of Pleurotus eryngii crisp chip；When proofing period is 60min hardness and
Brittleness all reaches a minimum, and the hardness of product is minimum at this time, and brittleness is maximum.
Above-described embodiment 10,11,2, comparative example 9,10 preparation methods obtain product through sensory evaluation scores, hardness number and brittleness value
Analysis, what the sensory evaluation scores of Pleurotus eryngii crisp chip declined afterwards as the increase presentation of puffing time first rises as seen from Figure 9 becomes
Gesture, and when puffing time is 23min Pleurotus eryngii crisp chip sensory evaluation scores highest.As seen from Figure 10 with puffing time
It is all the trend risen after presentation is fallen before to increase the hardness of Pleurotus eryngii crisp chip and brittleness value, when puffing time is more than 23min
The hardness and brittleness value of Pleurotus eryngii crisp chip steeply rise, it may be possible to cause crisp chip internal moisture content mistake because puffing time is long
It is few even to occur being charred phenomenon, cause product hardness to increase, brittleness reduces.
Above-described embodiment is not limit the invention in any way, every to be obtained by the way of equivalent substitution or equivalent transformation
Technical solution all fall within protection scope of the present invention.
Claims (9)
1. a kind of preparation method of the instant crisp chip of reconstruction type Pleurotus eryngii, it is characterised in that comprise the following steps：
(1) pre-process, Pleurotus eryngii is cleaned, cut into slices after be dried in vacuo, then crush；
(2) supplementary material premixes, using the total amount of pleurotus eryngii powder, Self- raising flour and glutinous rice flour as baking percentage 100%, pleurotus eryngii powder
Dosage is 30%~50%, and the ratio of Self- raising flour and glutinous rice flour is 0.5~2:1, moisture additive amount is 60%~70%, at the same time
Add food additives；
(3) provocation, 45~75min of provocation under conditions of 30 DEG C of temperature and relative humidity 75%；
(4) it is molded, flakiness is suppressed by forming machine；
(5) cure, molding Pleurotus eryngii piece is swung in and is put into steaming and baking box after baking tray and cooks, in 80 DEG C of temperature and relative humidity 70%
Lower curing；
(6) micro-wave vacuum, the Pleurotus eryngii piece cured is swung in put in microwave vacuum dryer in material box is dried
It is puffing, puffing 20~23min under conditions of microwave power is 3KW and vacuum 0.095MPa；
(7) cool down.
A kind of 2. preparation method of instant crisp chip of reconstruction type Pleurotus eryngii according to claim 1, it is characterised in that：Described
In step (1), the Pleurotus eryngii crushed 60 mesh sieves.
A kind of 3. preparation method of instant crisp chip of reconstruction type Pleurotus eryngii according to claim 1, it is characterised in that：Described
In step (2), the ratio of Self- raising flour and glutinous rice flour is 1:2.
A kind of 4. preparation method of instant crisp chip of reconstruction type Pleurotus eryngii according to claim 1, it is characterised in that：Described
In step (2), pleurotus eryngii powder dosage is 40%.
A kind of 5. preparation method of instant crisp chip of reconstruction type Pleurotus eryngii according to claim 1, it is characterised in that：Described
In step (2), moisture additive amount is 60%.
A kind of 6. preparation method of instant crisp chip of reconstruction type Pleurotus eryngii according to claim 1, it is characterised in that：Described
In step (2), on the basis of the total amount of pleurotus eryngii powder, Self- raising flour and glutinous rice flour, the food additives and additive amount are：It is low
Fructooligosaccharides 4%, salt 2%, yeast 1%, duplex baking powder 0.6%, ferrous gluconate 0.2 ‰, calcium lactate 0.1 ‰.
A kind of 7. preparation method of instant crisp chip of reconstruction type Pleurotus eryngii according to claim 1, it is characterised in that：Described
In step (3), the proofing period is 60min.
A kind of 8. preparation method of instant crisp chip of reconstruction type Pleurotus eryngii according to claim 1, it is characterised in that：Described
In step (5), the curing time is 10min.
A kind of 9. preparation method of instant crisp chip of reconstruction type Pleurotus eryngii according to claim 1, it is characterised in that：Described
In step (6), the puffing time is 23min.
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| CN110432305A (en) * | 2019-07-11 | 2019-11-12 | 永富饶（天津）农业科技发展有限公司 | A kind of production technology preparing Pleurotus eryngii gumbo crisp chip using Pleurotus eryngii leftover bits and pieces |
| JP2019198309A (en) * | 2018-05-11 | 2019-11-21 | 株式会社えとキング | Processing treatment method and processing treated food of pleurotus eryngii |
| CN111920051A (en) * | 2020-07-22 | 2020-11-13 | 山西省农业科学院经济作物研究所 | Method and device for processing sliced and puffed platycodon grandiflorum convenience food |
| WO2022204166A1 (en) * | 2021-03-22 | 2022-09-29 | The Fynder Group, Inc. | Food products comprising filamentous fungal material |
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