CN109170842A - A kind of preparation method of jasmin edible fungi instant crisp chip - Google Patents
A kind of preparation method of jasmin edible fungi instant crisp chip Download PDFInfo
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- CN109170842A CN109170842A CN201811159345.6A CN201811159345A CN109170842A CN 109170842 A CN109170842 A CN 109170842A CN 201811159345 A CN201811159345 A CN 201811159345A CN 109170842 A CN109170842 A CN 109170842A
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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
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Abstract
The invention discloses a kind of preparation methods of jasmin edible fungi instant crisp chip, comprising the following steps: (1) pretreatment of raw material, (2) color protection, sulphur removal, (3) it finishes, (4) it impregnates, (5) are rinsed, are filtered dry, and (6) are quick-frozen, (7) lower temperature vacuum frying, (8) centrifugation de-oiling, (9) Jasmine scenting, (10) keep the temperature Titian, (11) packaging is to get product.The preparation method of jasmin edible fungi instant crisp chip of the present invention, it is combined using multiple eating bacterium, with unique flavor, it is combined using techniques such as Jasmine scenting, lower temperature vacuum frying, centrifugation de-oiling, heat preservation Titians, not only the nutritional ingredient and bacterium taste of edible mushroom had been maintained, but also has maintained the fried delicious and crisp of edible mushroom, also with the fragrance of Jasmine, it is its unique flavor, full of nutrition, safe and healthy, it is ready-to-eat snack food suitable for people of all ages.
Description
Technical field
The present invention relates to food processing technology field, the preparation side of specifically a kind of jasmin edible fungi instant crisp chip
Method.
Background technique
Edible mushroom refers to that fructification is very large, gill fungus bacterium (macro fungi) that can be edible, is commonly referred to as mushroom.Chinese known food
There are more than 350 kinds with bacterium, wherein belong to Basidiomycotina more.Edible mushroom protein rich in and amino acid, content are general
Several times to tens times of vegetables and fruit.In recent decades, people have gradually recognized the growth rhythm of edible mushroom, improve ancient
The production method by spore, mycelia natural propagation.The mycelia of artificial culture cultivar, accelerates the reproduction speed of edible mushroom
A possibility that with high yield is obtained.The total output of edible fungi of china in 2005 ranks first in the world up to 12,000,000 tons, and mushroom industry is
As an important industry in Chinese planting industry.Therefore, even if the food processing preparation snack food for carrying out edible mushroom is hair
One main trend of exhibition.
Instant crisp chip belongs to snack food, and as snack food type is more and more abundant, snack food is being increasingly becoming
Necessary article in people's daily life.With the continuous improvement of people's living standards, the leisure based on simply having adequate food and clothing is eaten originally
Product consumptio is gradually converted to flavor type, auxotype, the enjoying type even direction of functional form, and China's snack food will be in future
With huge development space.Clitocybe maxima and agaricus bisporus are edible mushrooms full of nutrition, current artificial cultivation technique gradually
Under mature background, edible mushroom in addition to disliking fresh food, be prepared into snack food eaten for people's daily leisure it is also more and more.
The method that open source literature also produces edible mushroom about vacuum low-temperature frying, such as following patent:
1, a kind of Chinese patent: method that vacuum low temperature dewatering technology produces instant straw mushroom crisp chip；Application number:
201110383435.5；The applying date: 2011.11.28；Applicant: Nanjing University of Finance and Economics；A kind of abstract: vacuum low temperature dewatering skill
The method that art produces instant straw mushroom crisp chip, belongs to deep-processing technical field of agricultural products.Instant straw mushroom crisp chip production in the present invention
It mainly comprises the processes of and fresh straw mushroom is subjected to conventional sorting, cleaning, cutting, blanching, non-sulfites as inhibitors, ultrasonic assistant soakage, seaweed
After the pretreatment such as sour sodium film, hot wind and vacuum frying combined dehydration, centrifugation de-oiling, seasoning, packaging are carried out.Present invention employs
Non-sulfites as inhibitors, ultrasonic wave assistant soakage, Sodium Alginate Coating and heated-air drying and vacuum frying combined dehydration new process,
While improving product sensory quality, improve pickling efficiency, product oil content is significantly reduced.The technique is not required to by traditional oils
Necessary freezing processing during fried fruit and vegetable crisp chip, this greatly reduces process time, effectively shortens the production week of product
Phase.The product obtained through the technique has the characteristics that expansion rate is high, oil content is low, organoleptic quality is good, is the deep processing benefit of straw mushroom
With providing a practicable new way.
2, a kind of Chinese patent: production method of high-quality instant mushroom crisp chip；Application number: 201310563978.4；Shen
It please day: 2013.11.14；Applicant: Agricultural University Of Nanjing；Abstract: the present invention relates to a kind of lifes of high-quality instant mushroom crisp chip
Production method, belongs to deep-processing technical field of agricultural products.What instant mushroom crisp chip produced in the present invention mainly comprises the processes of harvesting product
Good new fresh mushroom of fine quality, carries out nitrogen-filled packaging after stalk, cleaning, dipping, freezing, vacuum freeze drying, seasoning.The present invention adopts
Crisp mushroom chips are produced with vacuum freeze drying new process.Compared with traditional handicraft, which uses the low temperature of vacuum freeze drying
Dewatering type farthest remains nutrition and the flavor components of mushroom, is improving product sensory quality simultaneously, is avoiding biography
The defects of system fried chip oil content height, shade deviation, hard mouthfeel.The product obtained through the technique is with rich flavor, mouthfeel is crisp
Crisp, the features such as oil content is low, added value is high, organoleptic quality is good, for mushroom deep processing and utilization provide one it is practicable
New way.
3, a kind of Chinese patent: production method of instant mushroom crisp chip；Application number: 201410824894.6；The applying date:
2014.12.27；Applicant: Shangnan County Qin Lin limited industrial company；Abstract: the present invention relates to a kind of the instant of high-quality
The production method of crisp mushroom chips, belongs to deep-processing technical field of agricultural products.Used raw material is fresh mushroom, and motherland medically regards
It is tonic food.Recent study discovery, mushroom are a kind of low fat rich in vitamin B, iron, potassium, provitamin D etc.
The green health care food of fat, high protein.With the development in market, people are to the gradually understanding of mushroom, and the exploitation of mushroom is also gradually
Tend to diversification.The present invention remains mushroom using the crisp mushroom chips product of vacuum dehydrating at lower temperature technique production to the full extent
Original nutritional ingredient and flavor, the defects of changing fried chip oil content height, color difference, hard mouthfeel in traditional handicraft.It is raw
The product of production has the characteristics that with rich flavor, crispy in taste, oil content are low, added value is high, while product can be carried around, Kaifeng
It is instant, the function interests and spiritual enjoyment of health, vigor, fashion etc. are brought for consumer.
In the prior art there are no being related to clitocybe maxima and be prepared into the related of crisp chip to record, more without relevant jasmin
The edible mushroom crisp chip of taste, the present invention are cooperated using clitocybe maxima and agaricus bisporus, it is intended to develop a kind of unique flavor, full of nutrition, peace
The complete edible mushroom crisp chip snack food of full health, taste, has good development prospect.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of jasmin edible fungi instant crisp chip, using multiple eating bacterium
It combines, there is unique flavor, using techniques knots such as Jasmine scenting, lower temperature vacuum frying, centrifugation de-oiling, heat preservation Titians
It closes, had not only maintained the nutritional ingredient and bacterium taste of edible mushroom, but also maintain the fried delicious and crisp of edible mushroom, also with the perfume (or spice) of Jasmine
Taste, it is unique flavor, full of nutrition, safe and healthy, it is ready-to-eat snack food suitable for people of all ages.
The invention is realized by the following technical scheme:
A kind of preparation method of jasmin edible fungi instant crisp chip, comprising the following steps:
(1) pretreatment of raw material: selecting fresh, no disease and pests harm edible mushroom as raw material, clean up, and removes impurity, and stalk is cut
Piece keeps slice specification consistent；
The edible mushroom is one of clitocybe maxima, elegant precious mushroom, agaricus bisporus, mushroom or a variety of combinations.
(2) slice color protection, sulphur removal: is put into 10~20min of room temperature color protection in colour protecting liquid；It places into sulphur removal liquid and impregnates 30
~60min is cleaned with clear water；
The colour protecting liquid are as follows: citric acid 0.1~0.2%, tea polyphenols 0.01~0.03%, phytic acid 0.01~0.05%, remaining is
Water.
The sulphur removal liquid the preparation method comprises the following steps: the sulfur dioxide scavenger of feeding grade, is added 30~60 times of its weight
Water, stirring and dissolving to get.
(3) finish: by slice, 1~3min of blanching finishes in boiling water, is filtered dry moisture after pulling out；
(4) it impregnates: the slice after water-removing being put into 4~8h of immersion in maceration extract, preceding 2~3h carries out ultrasonic vibration；Ultrasonic vibration
So that bacterium piece is impregnated more uniform, is conducive to the tissue profile for keeping bacterium piece, maintains more crisp mouthfeel.
The maceration extract are as follows: maltose 20~30%, maltodextrin 2~5%, cornstarch 1~3%, edible salt 0.1~
0.6%, remaining is water；Maltose is added in maceration extract of the present invention as main component, and adds cornstarch, mushroom can be kept
The color and fragrance of piece, it is more crisp after mushroom piece can also be made fried, keep tissue morphology more preferable.
The technological parameter of the ultrasonic vibration are as follows: 500~550W of ultrasonic power, 25~30kHz of frequency.
(5) it rinses, be filtered dry: rinsing 1~3min with circulating water after the completion of dipping, be put into strainer and be filtered dry moisture, in room temperature
Under the conditions of dry in the air to mushroom piece surface moisture and be evaporated；
(6) quick-frozen: mushroom piece is transferred to cryogenic freezing 12 in -25~-18 DEG C of freezer~for 24 hours respectively；
(7) lower temperature vacuum frying: mushroom piece is put into lower temperature vacuum frying equipment, and adjusting vacuum degree is 0.08~0.12MPa, temperature
70~90 DEG C, 20~160min of frying of degree, until the moisture content of mushroom piece is no more than 3.0%；
(8) centrifugation de-oiling, 800~3000r/min of revolving speed, 5~25min of time, until oil content centrifugation de-oiling: are carried out with centrifuge
No more than 10%；
(9) Jasmine scenting: choosing fresh, not wide-open Jasmine, and in a closed container of placement, mushroom is added
The weight ratio of piece, mushroom piece and Jasmine is 1:0.5~1.0, adjusts 33~38 DEG C of temperature, stands 5~10h of scenting, recycles jasmine
Jasmine；
(10) it keeps the temperature Titian: the mushroom piece after scenting being put into the equipment of logical hot wind and carries out heat preservation Titian, heat preserving mode is the stage
Property cooling, hot blast temperature is gradually cooled to 45 DEG C by 60~65 DEG C, to improve the fragrance and brittleness of mushroom piece；
The stage cooling includes following three phases: A, stage one: logical hot blast temperature is 60~65 DEG C, holding 0.5~
1h；B, stage two: logical hot blast temperature is 50~55 DEG C, keeps 20~40min；C, stage three: logical hot blast temperature is 45 DEG C, is kept
1~2h.
(11) it seasons: selecting the uniform mushroom piece of specification, the seasoning that mushroom piece total weight 0~3% is added according to demand is added,
It stirs evenly, indicates not add when seasoning accounting is 0%, as original flavor；
The seasoning is one of original flavor, spiced salt taste, spicy, cumin；The original flavor is not add seasoning；It is described
The seasoning of spiced salt taste are as follows: zanthoxylum powder, edible salt are mixed by proper proportion；The seasoning of the spicy are as follows: pepper powder, spices
Powder, edible salt are mixed by proper proportion；The seasoning of the cumin is cumin powder.
(12) pack: the desiccant or deoxidier of addition individual packets dress carry out airtight package, or using nitrogen-filled packaging or
Vacuum packaging obtains jasmine perfume (or spice) combination edible fungi instant crisp chip.
The present invention is by the way of lower temperature vacuum frying, and continuity is completed under vacuum, and product oil content is low, and product is in
Negative pressure state can mitigate under conditions of this relatively hypoxia or even avoid oxidation (such as fat rancidity, enzymatic be brown
Become and other oxidation deteriorations etc.) brought by harm；In negative pressure state, using oil as heat transfer, the moisture of food product is anxious
Play is evaporated and is sprayed, and makes to organize the formation of loose porous structure, has more crisp mouthfeel.
Clitocybe maxima, scientific name Clitocybe maxima (Classification systemClitocybe maxima) also known as Clitocybe Maxima, big funnel bacterium, popular name
Bamboo shoot mushroom, red silver plate are a kind of wild edible fungus, because of its unique flavor, have it is clear and melodious like as bamboo shoots, it is satiny as pork tripe, thus
It is referred to as " bamboo shoot mushroom " and " clitocybe maxima ", by the success of Jiangxi Province Kingsoft edible mushroom research institute domesticating and cultivating.The fructification of clitocybe maxima
Has clear and melodious, tender, delicious mouthfeel of feeling well, protein content and needle mushroom etc. are similar, and amino acid content is dry matter in cap
17% or so, wherein 8 kinds of essential amino acids account for the 45% of total amino acid content, more general edible mushroom wants high, leucine, different
Leucine content occupies the hat of general edible mushroom；Fat content is 11% or so；Its stem conversion sugared content is up to 48%, full of nutrition
With it is comprehensive.In addition, in pork tripe massee fruiting bodies also contain the several microelement beneficial to human body, as cobalt, barium, copper, zinc and phosphorus,
Iron, calcium etc., wherein most elements have other elements for adjusting human nutrition balance, promoting to be metabolized, provide function etc.
Irreplaceable important function.Due to the natural sex and vegetalitas of clitocybe maxima, elemental substance molecular structure is small, can be directly by people
Body is absorbed and utilized, this be other kinds of same element it is incomparable.Clitocybe maxima cultivated area constantly expands in recent years, only
Zhangzhou City of Fujian Province clitocybe maxima cultivation amount in 2008 is just up to 1.3 hundred million bags, and yield is up to 3.25 ten thousand tons.With clitocybe maxima planting technology
It studies and universal, cultivation range is also more and more extensive.Clitocybe maxima nutritive value is high, and special taste, the depth for developing clitocybe maxima adds
Processing food has the prospect and meaning having very much.
Elegant precious mushroom, Classification system:Pleurotus geesteranusAlso known as pocket mushrooms, handle pick up the ears, it is yellowish-white pick up the ears, ring
Handle bucket mushroom, Ji Pinggu and small mushroom, handle have 5~6 centimetres, and lid diameter is the prematurity fructification of phoenix-tail mushroom less than 3 centimetres.It is elegant
Not only meat is tender and crisp for precious mushroom, and fiber content is few, and mouthfeel is particularly good, delicious flavour, and full of nutrition, contained by polysaccharide body quilt
Verifying has the function of antitumor, is rich in 17 kinds of amino acid of high-quality mycoprotein and needed by human body and a variety of in fructification again
Microelement is a kind of Rare edible fungus with high nutritive value, there is the good reputation of " superfine product in mushroom ".
Agaricus bisporus, Classification system Agaricus bisporus, alias: dried mushroom, circle mushroom, mushroom, agaricus bisporus, white
Mushroom.Agaricus bisporus category straw rotting fungus, middle low temperature properties mushroom class, 3~15 centimetres of bacteria cover diameter are differed, first hemispherical, rear close open and flat, sometimes
Middle part is recessed, white or milky, and the smooth or later period has flocculence scale, crack at edge when opening dry, bacterial context white.Agaricus bisporus
Bacterial context fertilizer is tender, and contains more mannose, trehalose and various amino acids substances, so delicious flavour, full of nutrition, according to
Measure 36-40g containing protein in the dry mushroom of every 100g, fat 3.6g, carbohydrate 31.2g, phosphorus 718mg, iron 188.5mg, calcium
131mg, ash content 14.2mg, crude fibre 6g additionally contain vitamin B1, B2, Vc, niacin etc., since its nutrition is than one
As vegetables it is high, so there is the title of " Vegetable meat ".Agaricus bisporus is a kind of delicious flavour, the complete mushroom class of nutrition, protein content
It is 35%~38%, contains the necessary 6 kinds of amino acid of human body, vitamin B1 also rich in, vitamin B2, nicotinic acid, core
Thuja acid, niacin, ascorbic acid and vitamin D etc., nutritive value are 4~12 times of vegetables and fruit, enjoy " health food "
" king in element " laudatory title.
Mushroom, Classification system Lentinus edodes (Berk.)singAlso known as flower mushroom, mushroom, fragrant letter, fragrant bacterium, winter
Mushroom, fragrant wild rice, are the fructification of Pleurotaceae plant mushroom.Mushroom is one of second-biggest-in-the-world edible mushroom and China's specialty.Mushroom
It is a kind of fungi being grown on timber, delicious flavour, fragrance make people mentally refreshing is full of nutrition, rich in vitamin B complex, iron, potassium, dimension life
It is plain D former (vitamin D is changed into after solarization), sweet in flavor, it is mild-natured.Mushroom is known as the title of the king of mountain delicacy, is high protein, low fat, more
Sugared, a variety of amino acid and multivitamin nutritional health food.Chinese dynasties physician has famous discussion to mushroom.It is modern
Medicine and nutrition deepen continuously research, and the medical value of mushroom is also constantly exploited.Quantitative Determination of Ergosterol is very high in mushroom, right
It is effective to prevent and treat rickets；Lentinan (β -1,3 glucans) can enhance cell immunocompetent, to inhibit the growth of cancer cell；
Mushroom contains more than 40 kinds of enzymes of six big enzymes, can correct human chitinase deficiency disease；Fatty institute's fatty acids in mushroom, to human body
It is beneficial to reduce blood lipid.
Jasmine, scientific name areJasminum sambac (L.) Ait, Oleaceae, gelsemium be upright or climbing shrub.Jasmine
Jasmine jasmine tea can be rated as the fragrant atmosphere tealeaves being most naturally most easily accepted by, deep to be liked and received by broad masses.Jasmine is in Nanning
Cultivated area is wide, yield is high, quality is high, is commonly used for scenting tealeaves, is prepared by the favorite jasmine tea of the masses.The present invention
With Jasmine come scenting mushroom piece, the fragrance for making edible mushroom crisp chip obtained contain Jasmine can not only expand the benefit of Jasmine
With range, moreover it is possible to as a kind of exploitation of novel health food, have the function of pushing local economic development.
Colour protecting liquid used in the present invention is the formula tested after study, and effect of color protection is good, can also effectively remove food
With the harmful substance and heavy metal ion etc. in bacterium, bacterial reproduction can inhibit, keep the original color of edible mushroom, reach fresh-keeping anti-
Rotten purpose.
Citric acid used is also known as Chinese holly edge acid, and chemical name 2- hydroxy propane -1,2,3- tricarboxylic acids is commonly used for food antioxidant
Agent has the effects that inhibit bacterium, color protection, improves flavor, promotes sucrose inversion, also has chelation, can remove certain
A little poisonous metals improve the quality of food.
Tea polyphenols (Tea Polyphenols) used are the general name of Polyphenols of Tea, including flavanol compound, flower
Color glycoside, flavonoids, flavonols and phenolic acid class etc. also known as antioxygen spirit, Victoria Polyphenols, the spirit of anti-Kazakhstan, are one kind contained in tealeaves
Polyhydroxy base class compound, abbreviation TP.Tea polyphenols are all natural antioxidant foods extracted from tealeaves, have oxidation resistance
By force, have no toxic side effect, free from extraneous odour the features such as, oxidation resistance is artificial synthesized antioxidant BHT, 4~6 times of BHA, VE's
6~7 times, 5~10 times of VC, and dosage is few.The present invention is splendid using effect of color protection with phytic acid collocation using tea polyphenols, can inhibit
Bacterial reproduction keeps the original color of edible mushroom, achievees the purpose that preservation and antisepsis.
Phytic acid (Phytic acid) used, also known as creatine, inositol six be complete-dihydrogen orthophosphate, chemical name: inositol
Six phosphoric acid are a kind of organic phosphorus acid compounds extracted from plant seed, molecular formula: C6H18O24P6.Phytic acid has very strong
Sequestering power, suitable phytic acid is added in color stabilizer, the heavy metal being harmful to the human body in edible mushroom can be removed, played simultaneously
Color protection, the effect for keeping flavor.
The sulfur dioxide scavenger is a kind of nontoxic scentless white crystalline powder, can be removed safe and efficiently
SO in food2Residual, efficiently control SO in food2Residual quantity makes up to the related sanitary standard of country, improves food
Quality, and secondary pollution will not be generated.It can be applied to edible mushroom, bamboo shoots, veterinary antibiotics, preserved fruit, rice flour, Flour product, corn
The processing of the processing of the food such as slurry and medicinal material, the wooden chopsticks etc..The present invention carries out desulfurization to edible mushroom using sulfur dioxide scavenger,
Remaining sulphur in edible mushroom can be effectively removed, the related standard of country is can achieve, improves the quality of product.
Beneficial effects of the present invention:
1, the preparation method of jasmin edible fungi instant crisp chip of the present invention makes to make using Jasmine come scenting mushroom piece
The edible mushroom crisp chip obtained contains the fragrance of Jasmine, can not only expand the utilization scope of Jasmine, moreover it is possible to as a kind of novel
The exploitation of healthy food has the function of pushing local economic development.Jasmin edible fungi instant crisp chip produced by the present invention
It is full of nutrition, safe and healthy with unique flavor, it is ready-to-eat snack food suitable for people of all ages.
2, the preparation method of jasmin edible fungi instant crisp chip of the present invention, using lower temperature vacuum frying, centrifugation
De-oiling, heat preservation Titian etc. techniques combine, and have not only maintained the nutritional ingredient and bacterium taste of edible mushroom, but also to maintain edible mushroom fried
Delicious and crisp, and it is lower by oil content after de-oiling, the color of edible mushroom is maintained to the maximum extent, caused by heated denaturalization
The loss of nutritional ingredient substantially reduce.
3, the preparation method of jasmin edible fungi instant crisp chip of the present invention is combined using combination edible chrysanthemum,
With unique flavor, clitocybe maxima has clear and melodious, tender, delicious mouthfeel of feeling well, and mushroom delicious flavour, fragrance make people mentally refreshing is full of nutrition, elegant
Not only meat is tender and crisp for precious mushroom and agaricus bisporus, and fiber content is few, and mouthfeel is particularly good, delicious flavour, deep to be liked by broad masses, double spores
Mushroom meat fertilizer is tender, using the scenting of Jasmine, makes it with dense jasmin, mixes its sharp and clear mouthfeel, allow when eating
People enjoys endless aftertastes.
4, the preparation method of jasmin edible fungi instant crisp chip of the present invention, can be effective by desulfurization process
Remaining sulphur in edible mushroom is removed, the related standard of country is can achieve, substantially increases the quality of product.
Specific embodiment
In order to keep technical solution of the present invention and advantage clearer, below with reference to the embodiment of the present invention, to the present invention
Technical solution be clearly and completely described.
Embodiment 1
A kind of preparation method of jasmin edible fungi instant crisp chip, comprising the following steps:
(1) pretreatment of raw material: selecting fresh, no disease and pests harm edible mushroom as raw material, clean up, and removes impurity, and stalk is cut
Piece keeps slice specification consistent；The edible mushroom is the combination of elegant precious mushroom and agaricus bisporus.
(2) slice color protection, sulphur removal: is put into room temperature color protection 15min in colour protecting liquid；It places into sulphur removal liquid and impregnates 60min,
It is cleaned with clear water；
The colour protecting liquid are as follows: citric acid 0.1%, tea polyphenols 0.01%, phytic acid 0.05%, remaining is water.
The sulphur removal liquid the preparation method comprises the following steps: the sulfur dioxide scavenger of feeding grade, is added the water of 30 times of its weight,
Stirring and dissolving to get.
(3) finish: by slice, blanching 1min finishes in boiling water, is filtered dry moisture after pulling out；
(4) it impregnates: the slice after water-removing being put into maceration extract and impregnates 4h, preceding 2h carries out ultrasonic vibration；The maceration extract are as follows:
Maltose 30%, maltodextrin 2%, cornstarch 1%, edible salt 0.1%, remaining is water；The technological parameter of the ultrasonic vibration
Are as follows: ultrasonic power 500W, frequency 30kHz.
(5) it rinses, be filtered dry: rinsing 2min with circulating water after the completion of dipping, be put into strainer and be filtered dry moisture, in normal temperature condition
Under dry in the air to mushroom piece surface moisture and be evaporated；
(6) quick-frozen: mushroom piece being transferred to in -18 DEG C of freezer cryogenic freezing respectively for 24 hours；
(7) lower temperature vacuum frying: mushroom piece is put into lower temperature vacuum frying equipment, and adjusting vacuum degree is 0.08MPa, temperature 90
DEG C, fried 20min, until the moisture content of mushroom piece is no more than 3.0%；
(8) centrifugation de-oiling, revolving speed 800r/min, time 20min, until oil content is no more than centrifugation de-oiling: are carried out with centrifuge
10%；
(9) Jasmine scenting: choosing fresh, not wide-open Jasmine, and in a closed container of placement, mushroom is added
The weight ratio of piece, mushroom piece and Jasmine is 1:0.5, adjusts 35 DEG C of temperature, stands scenting 10h, recycles Jasmine；
(10) it keeps the temperature Titian: the mushroom piece after scenting being put into the equipment of logical hot wind and carries out heat preservation Titian, heat preserving mode is the stage
Property cooling, hot blast temperature is gradually cooled to 45 DEG C by 60 DEG C；
The interim cooling includes following three phases: A, stage one: logical hot blast temperature is 60 DEG C, keeps 1h；B, the stage
Two: logical hot blast temperature is 50 DEG C, keeps 20min；C, stage three: logical hot blast temperature is 45 DEG C, keeps 1h.
(11) it packs: selecting the uniform mushroom piece of specification, the desiccant of addition individual packets dress carries out airtight package, as
Jasmine perfume (or spice) original flavor combines edible fungi instant crisp chip.
Embodiment 2
A kind of preparation method of jasmin edible fungi instant crisp chip, comprising the following steps:
(1) pretreatment of raw material: selecting fresh, no disease and pests harm edible mushroom as raw material, clean up, and removes impurity, and stalk is cut
Piece keeps slice specification consistent；The edible mushroom is the combination of clitocybe maxima and mushroom.
(2) slice color protection, sulphur removal: is put into room temperature color protection 10min in colour protecting liquid；It places into sulphur removal liquid and impregnates 40min,
It is cleaned with clear water；
The colour protecting liquid are as follows: citric acid 0.15%, tea polyphenols 0.02%, phytic acid 0.03%, remaining is water.
The sulphur removal liquid the preparation method comprises the following steps: the sulfur dioxide scavenger of feeding grade, is added the water of 45 times of its weight,
Stirring and dissolving to get.
(3) finish: by slice, blanching 2min finishes in boiling water, is filtered dry moisture after pulling out；
(4) it impregnates: the slice after water-removing being put into maceration extract and impregnates 6h, preceding 3h carries out ultrasonic vibration；The maceration extract are as follows:
Maltose 25%, maltodextrin 4%, cornstarch 2%, edible salt 0.4%, remaining is water；The technological parameter of the ultrasonic vibration
Are as follows: ultrasonic power 550W, frequency 25kHz.
(5) it rinses, be filtered dry: rinsing 1min with circulating water after the completion of dipping, be put into strainer and be filtered dry moisture, in normal temperature condition
Under dry in the air to mushroom piece surface moisture and be evaporated；
(6) quick-frozen: mushroom piece is transferred to cryogenic freezing 12h in -25 DEG C of freezer respectively；
(7) lower temperature vacuum frying: mushroom piece is put into lower temperature vacuum frying equipment, and adjusting vacuum degree is 0.12MPa, temperature 70
DEG C, fried 80min, until the moisture content of mushroom piece is no more than 3.0%；
(8) centrifugation de-oiling, revolving speed 2000r/min, time 10min, until oil content is no more than centrifugation de-oiling: are carried out with centrifuge
10%；
(9) Jasmine scenting: choosing fresh, not wide-open Jasmine, and in a closed container of placement, mushroom is added
The weight ratio of piece, mushroom piece and Jasmine is 1:0.8, adjusts 33 DEG C of temperature, stands scenting 8h, recycles Jasmine；
(10) it keeps the temperature Titian: the mushroom piece after scenting being put into the equipment of logical hot wind and carries out heat preservation Titian, heat preserving mode is the stage
Property cooling, hot blast temperature is gradually cooled to 45 DEG C by 65 DEG C；
The interim cooling includes following three phases: A, stage one: logical hot blast temperature is 65 DEG C, keeps 0.5h；B, rank
Section two: logical hot blast temperature is 55 DEG C, keeps 40min；C, stage three: logical hot blast temperature is 45 DEG C, keeps 2h.
(11) it seasons: selecting the uniform mushroom piece of specification, the spiced salt taste seasoning that mushroom piece total weight 1% is added according to demand is added
Material, stirs evenly；The seasoning of the spiced salt taste are as follows: zanthoxylum powder, edible salt are mixed by proper proportion；
(12) it packs: carrying out nitrogen-filled packaging, as jasmine perfume (or spice) spiced salt taste combines edible fungi instant crisp chip.
Embodiment 3
A kind of preparation method of jasmin edible fungi instant crisp chip, comprising the following steps:
(1) pretreatment of raw material: selecting fresh, no disease and pests harm edible mushroom as raw material, clean up, and removes impurity, and stalk is cut
Piece keeps slice specification consistent；The edible mushroom is the combination in clitocybe maxima, agaricus bisporus and mushroom
(2) slice color protection, sulphur removal: is put into room temperature color protection 20min in colour protecting liquid；It places into sulphur removal liquid and impregnates 60min, with clear
Water is cleaned；
The colour protecting liquid are as follows: citric acid 0.2%, tea polyphenols 0.03%, phytic acid 0.01%, remaining is water；
The sulphur removal liquid the preparation method comprises the following steps: the sulfur dioxide scavenger of feeding grade, is added the water of 30 times of its weight, stirring
Dissolution to get.
(3) finish: by slice, blanching 3min finishes in boiling water, is filtered dry moisture after pulling out；
(4) it impregnates: the slice after water-removing being put into maceration extract and impregnates 8h, preceding 3h carries out ultrasonic vibration；The maceration extract are as follows:
Maltose 20%, maltodextrin 3%, cornstarch 3%, edible salt 0.6%, remaining is water；The technological parameter of the ultrasonic vibration
Are as follows: ultrasonic power 500W, frequency 30kHz.
(5) it rinses, be filtered dry: rinsing 3min with circulating water after the completion of dipping, be put into strainer and be filtered dry moisture, in normal temperature condition
Under dry in the air to mushroom piece surface moisture and be evaporated；
(6) quick-frozen: mushroom piece is transferred to cryogenic freezing 15h in -20 DEG C of freezer respectively；
(7) lower temperature vacuum frying: mushroom piece is put into lower temperature vacuum frying equipment, and adjusting vacuum degree is 0.10MPa, temperature 80
DEG C, fried 160min, until the moisture content of mushroom piece is no more than 3.0%；
(8) centrifugation de-oiling, revolving speed 3000r/min, time 25min, until oil content is no more than centrifugation de-oiling: are carried out with centrifuge
10%；
(9) Jasmine scenting: choosing fresh, not wide-open Jasmine, and in a closed container of placement, mushroom is added
The weight ratio of piece, mushroom piece and Jasmine is 1:1, adjusts 38 DEG C of temperature, stands scenting 5h, recycles Jasmine；
(10) it keeps the temperature Titian: the mushroom piece after scenting being put into the equipment of logical hot wind and carries out heat preservation Titian, heat preserving mode is the stage
Property cooling, hot blast temperature is gradually cooled to 45 DEG C by 62 DEG C；
The interim cooling includes following three phases: A, stage one: logical hot blast temperature is 62 DEG C, keeps 1h；B, the stage
Two: logical hot blast temperature is 55 DEG C, keeps 20min；C, stage three: logical hot blast temperature is 45 DEG C, keeps 1h.
(11) it seasons: selecting the uniform mushroom piece of specification, the spicy seasoning that mushroom piece total weight 3% is added according to demand is added
Material, stirs evenly；The seasoning of the spicy are as follows: pepper powder, five-spice powder, edible salt are mixed by proper proportion；
(12) it packs: being vacuum-packed, as jasmine perfume (or spice) spicy combines edible fungi instant crisp chip.
Embodiment 4
A kind of preparation method of jasmin edible fungi instant crisp chip, comprising the following steps:
(1) pretreatment of raw material: selecting fresh, no disease and pests harm edible mushroom as raw material, clean up, and removes impurity, and stalk is cut
Piece keeps slice specification consistent；The edible mushroom is clitocybe maxima, elegant precious mushroom, agaricus bisporus and mushroom according to weight ratio 1:1:1:1
Combination.
(2) slice color protection, sulphur removal: is put into room temperature color protection 10min in colour protecting liquid；It places into sulphur removal liquid and impregnates 50min,
It is cleaned with clear water；
The colour protecting liquid are as follows: citric acid 0.15%, tea polyphenols 0.02%, phytic acid 0.03%, remaining is water.
The sulphur removal liquid the preparation method comprises the following steps: the sulfur dioxide scavenger of feeding grade, is added the water of 40 times of its weight,
Stirring and dissolving to get.
(3) finish: by slice, blanching 2min finishes in boiling water, is filtered dry moisture after pulling out；
(4) it impregnates: the slice after water-removing being put into maceration extract and impregnates 6h, preceding 2h carries out ultrasonic vibration；The maceration extract are as follows:
Maltose 25%, maltodextrin 5%, cornstarch 2%, edible salt 0.4%, remaining is water；The technological parameter of the ultrasonic vibration
Are as follows: ultrasonic power 550W, frequency 25kHz.
(5) it rinses, be filtered dry: rinsing 3min with circulating water after the completion of dipping, be put into strainer and be filtered dry moisture, in normal temperature condition
Under dry in the air to mushroom piece surface moisture and be evaporated；
(6) quick-frozen: mushroom piece is transferred to cryogenic freezing 12h in -25 DEG C of freezer respectively；
(7) lower temperature vacuum frying: mushroom piece is put into lower temperature vacuum frying equipment, and adjusting vacuum degree is 0.09MPa, temperature 75
DEG C, fried 90min, until the moisture content of mushroom piece is no more than 3.0%；
(8) centrifugation de-oiling, revolving speed 2800r/min, time 15min, until oil content is no more than centrifugation de-oiling: are carried out with centrifuge
10%；
(9) Jasmine scenting: choosing fresh, not wide-open Jasmine, and in a closed container of placement, mushroom is added
The weight ratio of piece, mushroom piece and Jasmine is 1:0.8, adjusts 33 DEG C of temperature, stands scenting 8h, recycles Jasmine；
(10) it keeps the temperature Titian: the mushroom piece after scenting being put into the equipment of logical hot wind and carries out heat preservation Titian, heat preserving mode is the stage
Property cooling, hot blast temperature is gradually cooled to 45 DEG C by 65 DEG C；
The interim cooling includes following three phases: A, stage one: logical hot blast temperature is 65 DEG C, keeps 0.5h；B, rank
Section two: logical hot blast temperature is 53 DEG C, keeps 3min；C, stage three: logical hot blast temperature is 45 DEG C, keeps 1h.
(11) it seasons: selecting the uniform mushroom piece of specification, the cumin seasoning that mushroom piece total weight 2% is added according to demand is added
Material, stirs evenly；The seasoning of the cumin is cumin powder；
(12) pack: the desiccant of addition individual packets dress carries out airtight package, and as jasmine perfume (or spice) cumin combination edible mushroom is
Eat crisp chip.
Claims (7)
1. a kind of preparation method of jasmin edible fungi instant crisp chip, it is characterised in that: the following steps are included:
(1) pretreatment of raw material: selecting fresh, no disease and pests harm edible mushroom as raw material, clean up, and removes impurity, and stalk is cut
Piece keeps specification consistent；
(2) slice color protection, sulphur removal: is put into 10~20min of room temperature color protection in colour protecting liquid；Place into sulphur removal liquid impregnate 30~
60min is cleaned with clear water；
(3) finish: by slice, 1~3min of blanching finishes in boiling water, is filtered dry moisture after pulling out；
(4) it impregnates: the slice after water-removing being put into 4~8h of immersion in maceration extract, preceding 2~3h carries out ultrasonic vibration；
(5) it rinses, be filtered dry: rinsing 1~3min with circulating water after the completion of dipping, be put into strainer and be filtered dry moisture, in normal temperature condition
Under dry in the air to mushroom piece surface moisture and be evaporated；
(6) quick-frozen: mushroom piece is transferred to cryogenic freezing 12 in -25~-18 DEG C of freezer~for 24 hours respectively；
(7) lower temperature vacuum frying: mushroom piece is put into lower temperature vacuum frying equipment, and adjusting vacuum degree is 0.08~0.12MPa, temperature
70~90 DEG C, 20~160min of frying of degree, until the moisture content of mushroom piece is no more than 3.0%；
(8) centrifugation de-oiling, 800~3000r/min of revolving speed, 5~25min of time, until oil content centrifugation de-oiling: are carried out with centrifuge
No more than 10%；
(9) Jasmine scenting: choosing fresh, not wide-open Jasmine, and in a closed container of placement, mushroom is added
The weight ratio of piece, mushroom piece and Jasmine is 1:0.5~1.0, adjusts 33~38 DEG C of temperature, stands 5~10h of scenting, recycles jasmine
Jasmine；
(10) it keeps the temperature Titian: the mushroom piece after scenting being put into the equipment of logical hot wind and carries out heat preservation Titian, heat preserving mode is the stage
Property cooling, hot blast temperature is gradually cooled to 45 DEG C by 60~65 DEG C；
(11) it seasons: selecting the uniform mushroom piece of specification, the seasoning that mushroom piece total weight 0~3% is added according to demand, stirring is added
Uniformly, it indicates not add when seasoning accounting is 0%, as original flavor；
(12) pack: the desiccant or deoxidier of addition individual packets dress carry out airtight package, or use nitrogen-filled packaging or vacuum
Packaging obtains jasmine perfume (or spice) combination edible fungi instant crisp chip.
2. combining the preparation method of edible fungi instant crisp chip according to claim 1, it is characterised in that: the edible mushroom is
One of clitocybe maxima, elegant precious mushroom, agaricus bisporus, mushroom or a variety of combinations.
3. combining the preparation method of edible fungi instant crisp chip according to claim 1, it is characterised in that: described in step (2)
Colour protecting liquid are as follows: citric acid 0.1~0.2%, tea polyphenols 0.01~0.03%, phytic acid 0.01~0.05%, remaining is water.
4. combining the preparation method of edible fungi instant crisp chip according to claim 1, it is characterised in that: described in step (2)
Sulphur removal liquid the preparation method comprises the following steps: the sulfur dioxide scavenger of feeding grade, be added the water of 30~60 times of its weight, stirring and dissolving,
To obtain the final product.
5. combining the preparation method of edible fungi instant crisp chip according to claim 1, it is characterised in that: described in step (4)
Maceration extract are as follows: maltose 20~30%, maltodextrin 2~5%, cornstarch 1~3%, edible salt 0.1~0.6%, remaining is water；
The technological parameter of the ultrasonic vibration are as follows: 500~550W of ultrasonic power, 25~30kHz of frequency.
6. combining the preparation method of edible fungi instant crisp chip according to claim 1, it is characterised in that: the stage described in step (10)
Property cooling include following three phases: A, stage one: logical hot blast temperature is 60~65 DEG C, keeps 0.5~1h；B, stage two: logical
Hot blast temperature is 50~55 DEG C, keeps 20~40min；C, stage three: logical hot blast temperature is 45 DEG C, keeps 1~2h.
7. combining the preparation method of edible fungi instant crisp chip according to claim 1, it is characterised in that: seasoning described in step (11)
For one of original flavor, spiced salt taste, spicy, cumin；The original flavor is not add seasoning；The seasoning of the spiced salt taste
Are as follows: zanthoxylum powder, edible salt are mixed by proper proportion；The seasoning of the spicy are as follows: pepper powder, five-spice powder, edible salt are by suitable
When ratio mixes；The seasoning of the cumin is cumin powder.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110623082A (en) * | 2019-09-10 | 2019-12-31 | 贵州省贝真食业有限公司 | Floral-scented vegetarian meat slices and processing method thereof |
| CN113229494A (en) * | 2021-04-14 | 2021-08-10 | 四川省农业科学院土壤肥料研究所 | Needle mushroom water extract with high gamma-aminobutyric acid content and preparation method thereof |
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Application publication date: 20190111 |