CN109601979A - A kind of preparation method of high microsteping black fungus mache food - Google Patents
A kind of preparation method of high microsteping black fungus mache food Download PDFInfo
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- CN109601979A CN109601979A CN201910026526.XA CN201910026526A CN109601979A CN 109601979 A CN109601979 A CN 109601979A CN 201910026526 A CN201910026526 A CN 201910026526A CN 109601979 A CN109601979 A CN 109601979A
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- black fungus
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- 241000233866 Fungi Species 0.000 title claims abstract description 83
- 235000013305 food Nutrition 0.000 title claims abstract description 27
- 240000004668 Valerianella locusta Species 0.000 title claims abstract description 19
- 235000003560 Valerianella locusta Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 15
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- 239000004375 Dextrin Substances 0.000 claims abstract description 12
- 235000019425 dextrin Nutrition 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
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- 239000004615 ingredient Substances 0.000 claims abstract description 7
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- 238000002156 mixing Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 239000011268 mixed slurry Substances 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 10
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 8
- 229920002581 Glucomannan Polymers 0.000 claims description 8
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- 238000004090 dissolution Methods 0.000 claims description 7
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- 235000020188 drinking water Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
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- 241000206575 Chondrus crispus Species 0.000 claims description 4
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- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000013325 dietary fiber Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000011888 snacks Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000002994 raw material Substances 0.000 description 7
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 241001474374 Blennius Species 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
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- 235000012041 food component Nutrition 0.000 description 3
- 239000005417 food ingredient Substances 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000010855 food raising agent Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
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- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000005215 recombination Methods 0.000 description 2
- 230000006798 recombination Effects 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
- 239000002562 thickening agent Substances 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 241000512259 Ascophyllum nodosum Species 0.000 description 1
- 244000028550 Auricularia auricula Species 0.000 description 1
- 235000000023 Auricularia auricula Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 239000004909 Moisturizer Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
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- 235000006708 antioxidants Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
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- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000011222 chang cao shi Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000001333 moisturizer Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
-
- 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
-
- 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
- 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
- A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
The present invention provides a kind of preparation method of high microsteping black fungus mache food, the component of the product ingredient and the mass parts of each component are 66 ~ 76 parts of black fungus, 15 ~ 20 parts of resistant dextrin, 8 ~ 12 parts of glycerol, 0.6 ~ 0.9 part of edible glue, 0.1 ~ 0.8 part of edible salt；Its preparation process includes softening, mixing, mashing, concentration, dry, packaging；The method of the present invention can retain nutritional ingredient and characteristic flavor on basis in black fungus to the maximum extent, while have the characteristics that simple production process, high production efficiency；Not only quality is crisp for the product of preparation, attractive color, but also is rich in dietary fiber and other various nutrients, is the healthy snack food of a kind of low energy, high nutrition.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation side of high microsteping black fungus mache food
Method.
Background technique
Black fungus is a kind of edible fungus of preciousness, is known as " meat or fish in element ", more rich in protein, dietary fiber, activity
Sugar, iron and a variety of B family vitamins, not only nutritive value with higher, but also there is anti-oxidant, reducing blood lipid, hypoglycemic, anticoagulant
The health-care effects such as blood, antitumor, anti-radiation and strengthen immunity.China is black fungus big producer, and it is total that annual output accounts for the whole world
90% or more of yield, so having advantageous advantage in terms of developing and using black fungus resource.Currently, China's black fungus
Mainly in the form of undressed based on sale, deep processed product is few.As people are to the continuous depth of black edible fungus health care effect understanding
Enter, the processing of high added value black fungus snack food will be increasing.
Mache food is to be aided with thickener and other raw materials using vegetables, edible mushroom and seaweed food as primary raw material, through mixed
The product that the techniques such as conjunction, film, drying are process.Such product have crispy in taste, quality is frivolous, storage-stable is high,
The features such as carrying and be convenient.Currently, mache food common on domestic and international market is mainly with kelp, seaweed, carrot
Raw material, such as the nori produced using seaweed as raw material, it is deep by consumer blueness due to nutrition abundant and good mouthfeel
It looks at.
Currently, few about the report for preparing mache food using black fungus as primary raw material.Application No. is
201410746876.0 patent provides a kind of preparation method of black fungus recombination paper-like food, by 300 mesh black fungus micro mists
3 ~ 10 min are boiled after soaking in water, obtain black fungus paste, and the white granulated sugar and sodium alginate being pre-mixed wherein then is being added,
It is laid in hot briquetting in mold after mixing evenly, places into micro-wave oven and dries to constant weight, obtains black fungus recombination paper-like food
Product.Although the preparation method preferably remains the nutritional ingredient of black fungus, black fungus powder is broken into 300 mesh micro mists to powder
Broken equipment requirement is high, and is difficult to realize continuous production using micro-wave oven drying.Secondly as white granulated sugar is added in product,
Therefore the product is not suitable for overweight people and patients with diabetes mellitus.In addition, the defect that the product is single there is also mouthfeel.
Application No. is 20171008629.4 patents to provide a kind of preparation method of black fungus blood fat-reducing crisp chip.This method
In, thickener (gelatin and sodium carboxymethylcellulose), leavening agent and edible salt first are dissolved with 40 DEG C of drinking water, then by itself and matter
Amount is uniformly mixed than auricularia auriculajudae powder, potato starch and the glutinous rice flour for being 3:3:1, in 170 DEG C of face fire temperature, fire in a stove before fuel is added temperature after molding
45 min are toasted under conditions of 160 DEG C, obtain black fungus blood fat-reducing crisp chip.Since the product is using starch as primary raw material, and its
In also added leavening agent, therefore it belongs to bakery product.Meanwhile the use of much starch will cause product mouthfeel and color with
There are significantly different for common edible Homonemeae mache food.In addition, prolonged high temperature is baked and also be will cause in black fungus not
The destruction of heat-resisting nutriment and flavor components.
Summary of the invention
It is an object of the invention to overcome the deficiencies of the prior art and provide a kind of preparations of high microsteping black fungus mache food
Method.This method uses mild concentration and drying process, can retain the nutriment and flavor in black fungus to the maximum extent
Ingredient, and simple production process, it is easy to accomplish serialization large-scale production；The high microsteping black fungus paper mold prepared using this method
Food has the characteristics that quality is crisp, flavour is abundant, unique flavor.
A kind of high microsteping black fungus mache food, it is characterised in that the component of the product ingredient and the mass parts of each component are
66 ~ 76 parts of black fungus, 15 ~ 20 parts of resistant dextrin, 8 ~ 12 parts of glycerol, 0.6 ~ 0.9 part of edible glue, 0.1 ~ 0.8 part of edible salt；
Its preparation process includes softening, mixing, mashing, concentration, dry and packaging；Wherein, softening, which refers to, will pre-process black fungus
It is put into 18 ~ 20 times of black fungus quality, in the citric acid solution that mass concentration is 0.08 ~ 0.1%, 20 ~ 30 is kept at 80 ~ 85 DEG C
Min respectively obtains softening black fungus and bating liquor after pulling out；Concentration refer to mixed slurry resulting after mashing is heated to 60 ~
70 DEG C, in keeping 20 ~ 30 min at this temperature, obtain enriching slurry.
In above-mentioned technical proposal, the pretreatment is to be put into black fungus in drinking water to pull out after 40 ~ 60 min of immersion, is dripped
Water.
In above-mentioned technical proposal, the mixing is edible glue to be added in the bating liquor that temperature is 80 ~ 85 DEG C, is sufficiently stirred
Dissolution, then sequentially adds resistant dextrin, edible salt, glycerol, and softening black fungus is added after stirring evenly, obtains mixed liquor.
In above-mentioned technical proposal, the mashing is to be put into mixed liquor to beat in beater extremely to pass through 40 ~ 60 mesh screens,
Obtain mixed slurry.
In above-mentioned technical proposal, the drying, which refers to, is paved into thin slice for enriching slurry, dries at 60 ~ 70 DEG C to its moisture
Content is 3% ~ 6%.
In above-mentioned technical proposal, the edible glue be konjac glucomannan or its with any one of carragheen, agar with quality
It is formed than 1:1 ~ 1:1.5.
Compared with prior art, the invention has the following advantages:
1, using black fungus as primary raw material in the present invention, and resistant dextrin, edible glue, glycerol and edible salt are added to.Resistance paste
Essence is a kind of low molecular water-soluble dietary fiber, and the dietary fiber content of product not only can be improved in appropriate addition, but also
Be conducive to molding and the improved texture of product；Using the edible glue of macromolecular as binder, a small amount of addition facilitate product at
Type；Glycerol is a kind of pleasantly sweet excellent moisturizer, appropriate using the mouthfeel that can both enrich product, also helps product brittleness
Holding, improve the storage-stable of product；The addition of edible salt can enrich the flavour of product, improve the mouthfeel of product.
2, pretreatment black fungus is put into progress normal pressure cooking in low concentration citric acid solution in the present invention, utilizes citric acid
To the appropriate hydrolysis of polysaccharide in black fungus fructification, accelerate black fungus softening, shortens it and soften the time；Cooking simultaneously can also
Promote the polysaccharide dissolution in black fungus, to reduce the dosage of edible glue.
3, to cook resulting bating liquor dissolution edible glue and edible salt after black fungus in the present invention, to ensure that black wood
Ear all of.
4, concentration is carried out to black fungus mixed slurry before it is dried in the present invention, can be obviously shortened so subsequent dry
The dry time improves production efficiency.Meanwhile mild concentration and drying condition also help retain black fungus in nutritional ingredient with
Characteristic flavor on basis.
Specific embodiment
Black fungus paper mold method for making food of the present invention is described further below by way of example.
Embodiment 1
In the present embodiment, the component of the high microsteping black fungus paper mold food ingredient and the mass parts of each component are black fungus 66.3
Kg, 20 kg of resistant dextrin, 12 kg of glycerol, 0.9 kg of konjac glucomannan, 0.8 kg of edible salt, preparation method are as follows:
(1) pretreatment of black fungus
Black fungus is put into drinking water and sufficiently impregnates 40 min, is drained after removing impurity, pretreatment black fungus is obtained；
(2) softening of black fungus
Black fungus will be pre-processed and be put into 1193 kg(18 times), mass concentration is protects in 0.08% citric acid solution at 80 DEG C
30 min are held, softening black fungus and bating liquor are respectively obtained after pulling out；
(3) it mixes
0.9 kg konjac glucomannan is put into 80 DEG C of bating liquors, dissolution is sufficiently stirred, then sequentially adds 20 kg resistant dextrins, 0.8
Kg edible salt, 12 kg glycerol are added softening black fungus, obtain mixed liquor after stirring evenly；
(4) it is beaten
Mixed liquor is put into beater, beats to by 40 mesh screens, obtains mixed slurry；
(5) it is concentrated
Mixed slurry is heated to 60 DEG C, in keeping 30 min at this temperature, obtains enriching slurry；
(6) dry, packaging
Enriching slurry is paved into thin slice, being dried at 70 DEG C to moisture content is 3%, packs after cooling, obtains high microsteping black fungus
Mache food.
Embodiment 2
In the present embodiment, the component of the high microsteping black fungus paper mold food ingredient and the mass parts of each component are black fungus 71
Kg, 17.8 kg of resistant dextrin, 10 kg of glycerol, 0.3 kg of konjac glucomannan, 0.45 kg of carragheen, 0.45 kg of edible salt, preparation
Method is as follows:
(1) pretreatment of black fungus
Black fungus is put into drinking water and sufficiently impregnates 50 min, is drained after removing impurity, pretreatment black fungus is obtained；
(2) softening of black fungus
Black fungus will be pre-processed and be put into 1349 kg(19 times), mass concentration is protects in 0.09% citric acid solution at 83 DEG C
25 min are held, softening black fungus and bating liquor are respectively obtained after pulling out；
(3) it mixes
0.3 kg konjac glucomannan and 0.45 kg carragheen are put into 83 DEG C of bating liquor, dissolution is sufficiently stirred, is then successively added
17.8 kg resistant dextrins, 0.45 kg edible salt, 10 kg glycerol are added softening black fungus, obtain mixed liquor after stirring evenly；
(4) it is beaten
Mixed liquor is put into beater, beats to by 50 mesh screens, obtains mixed slurry；
(5) it is concentrated
Mixed slurry is heated to 65 DEG C, in keeping 25 min at this temperature, obtains enriching slurry；
(6) dry, packaging
Enriching slurry is paved into thin slice, being dried at 65 DEG C to moisture content is 4%, packs after cooling, obtains high microsteping black fungus
Mache food.
Embodiment 3
In the present embodiment, the component of the high microsteping black fungus paper mold food ingredient and the mass parts of each component are black fungus 76
Kg, 15 kg of resistant dextrin, 8.3 kg of glycerol, 0.3 kg of konjac glucomannan, 0.3 kg of agar, 0.1 kg of edible salt, preparation method is such as
Under:
(1) pretreatment of black fungus
Black fungus is put into drinking water and sufficiently impregnates 60 min, is drained after removing impurity, pretreatment black fungus is obtained；
(2) softening of black fungus
Black fungus will be pre-processed and be put into 1520 kg(20 times), mass concentration is keeps in 0.1% citric acid solution at 85 DEG C
20 min respectively obtain softening black fungus and bating liquor after pulling out；
(3) it mixes
0.3 kg konjac glucomannan and 0.3 kg agar are put into 85 DEG C of bating liquor, dissolution is sufficiently stirred, then successively adds 15 kg
Resistant dextrin, 0.1 kg edible salt, 8.3 kg glycerol are added softening black fungus, obtain mixed liquor after stirring evenly；
(4) it is beaten
Mixed liquor is put into beater, beats to by 60 mesh screens, obtains mixed slurry；
(5) it is concentrated
Mixed slurry is heated to 70 DEG C, in keeping 20 min at this temperature, obtains enriching slurry；
(6) dry, packaging
Enriching slurry is paved into thin slice, being dried at 60 DEG C to moisture content is 6%, packs after cooling, obtains high microsteping black fungus
Mache food.
Claims (6)
1. a kind of high microsteping black fungus mache food, it is characterised in that the component of the product ingredient and the mass parts of each component are black
66 ~ 76 parts of agaric, 15 ~ 20 parts of resistant dextrin, 8 ~ 12 parts of glycerol, 0.6 ~ 0.9 part of edible glue, 0.1 ~ 0.8 part of edible salt；
Its preparation process includes softening, mixing, mashing, concentration, dry and packaging；Wherein, softening, which refers to, will pre-process black fungus
It is put into 18 ~ 20 times of black fungus quality, in the citric acid solution that mass concentration is 0.08 ~ 0.1%, 20 ~ 30 is kept at 80 ~ 85 DEG C
Min respectively obtains softening black fungus and bating liquor after pulling out；Concentration refer to mixed slurry resulting after mashing is heated to 60 ~
70 DEG C, in keeping 20 ~ 30 min at this temperature, obtain enriching slurry.
2. high microsteping black fungus mache food according to claim 1, it is characterised in that the pretreatment is to put black fungus
Enter and is pulled out after impregnating 40 ~ 60 min in drinking water, draining.
3. high microsteping black fungus mache food according to claim 1, it is characterised in that the mixing is that edible glue is added
In the bating liquor that temperature is 80 ~ 85 DEG C, dissolution is sufficiently stirred, resistant dextrin, edible salt, glycerol are then sequentially added, after stirring evenly
Softening black fungus is added, obtains mixed liquor.
4. high microsteping black fungus mache food according to claim 1, it is characterised in that the mashing is to put mixed liquor
Enter and beaten in beater to by 40 ~ 60 mesh screens, obtains mixed slurry.
5. high microsteping black fungus mache food according to claim 1, it is characterised in that the drying refers to enriching slurry
It is paved into thin slice, being dried at 60 ~ 70 DEG C to its moisture content is 3% ~ 6%.
6. high microsteping black fungus mache food according to claim 1, it is characterised in that the edible glue be konjac glucomannan or its
It is formed with any one of carragheen, agar with mass ratio 1:1 ~ 1:1.5.
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Application publication date: 20190412 |