CN109793205A - A kind of low-fat edible mushroom nut health food and its production method - Google Patents
A kind of low-fat edible mushroom nut health food and its production method Download PDFInfo
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- CN109793205A CN109793205A CN201910055109.8A CN201910055109A CN109793205A CN 109793205 A CN109793205 A CN 109793205A CN 201910055109 A CN201910055109 A CN 201910055109A CN 109793205 A CN109793205 A CN 109793205A
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Abstract
The present invention relates to a kind of low-fat edible mushroom nut health food and its production methods, belong to foods processing technique.Using dry black fungus, grifola frondosus, mushroom, Yu Muer, nut as raw material, the processing such as homogenate, nut vibration of ultrasonic wave impact processing and high pressure low temperature ungrease treatment, coating, winding, the production low fat edible mushroom nut health food that mouthfeel is excellent, physical property is stable are cut through spiral rolling.The invention has the advantages that product crispy in taste, not mouth hit do not stick to one's teeth；Without any food additives such as edible glue, thickener, antioxidant, also energy matters such as not starch-containing, dextrin；Production process is environmentally friendly, and no waste residue, waste vapour and harmful substance generate, and does not use any additive, and product edible safety contributes to improve people's quality of life.
Description
Technical field
The invention belongs to food processing field, a kind of low-fat edible mushroom nut health food and its producer are referred in particular to
Method.
Background technique
Agaric alias black fungus, brightness program, mycology classification belong to Basidiomycetes, Auriculariale, Auriculariaceae.For medicine and food
Product processing agaric beAuricularia auricula(L.exHook.) fructification of Underw, color is dark brown, matter when fresh
Ground is soft, Gan Houcheng cutin, is a kind of edible and medical fungi full of nutrition.100 grams of dry black fungus are containing 10.6 grams of protein, fat
0.2 gram, 65.5 grams of carbohydrate, 306 kilocalories of heat, 7.0 grams of crude fibre, 5.8 grams of ash content, 357 milligrams of calcium, 201 milli of phosphorus
Gram, 185 milligrams of iron, 0.03 milligram of carrotene, 0.15 milligram of thiamine, 0.55 milligram of riboflavin, 2.7 milligrams of niacin and more
Kind minerals.It is sweet flat that agaric property is recorded in Compendium of Material Medica, it is not hungry etc. to cure mainly QI invigorating, has tonifying Qi intelligence development, moistening lung cerebrum tonifying, promoting blood circulation stops
The effect of blood.Traditional chinese medicine research thinks that black fungus is sweet in flavor mild-natured, has QI invigorating, allays one's hunger, make light of one's life by commiting suicide strong intelligence, cool blood, hemostasis
Analgesic, replenishing and activating blood and other effects.Hemoptysis, haematemesis, bleeding from five sense organs or subcutaneous tissue, bloody flux, metrorrhagia and metrostaxis, hemorrhoid hemorrhage, constipation band blood etc. are cured mainly, black wood is often eaten
Ear can also blood-nourishing preserve youthful looks, dispel facial blackspot, it is ruddy to make us skin, radiant, and can prevent and treat hypoferric anemia etc..
Mushroom also known as flower mushroom, mushroom, fragrant letter, fragrant bacterium, dried mushroom, fragrant wild rice, are the fructification of Pleurotaceae plant mushroom.Mushroom
It is one of second-biggest-in-the-world edible mushroom and China's specialty, in the civil title for being known as " mountain delicacy ", delicious flavour, fragrance make people mentally refreshing, battalion
It supports abundant.It is sweet in flavor, it is mild-natured.Appetite stimulator is cured mainly, few gas is out of strength.Aqueous 13 grams in the every 100 grams of edible parts of dried thin mushroom, fat
1.8 grams, 54 grams of carbohydrate, 7.8 grams of crude fibre, 4.9 grams of ash content, 124 milligrams of calcium, 415 milligrams of phosphorus, 25.3 milligrams of iron, dimension
Raw 0.07 milligram of element B1,1.13 milligrams of vitamin B2,18.9 milligrams of niacin.Mushroom is rich in provitamin D and (turns after solarization
At vitamin D).Ergosterol is effective to prevention and treatment rickets in mushroom；Lentinan (β~1,3 glucans) can enhance cell and exempt from
Epidemic disease ability, to inhibit the growth of cancer cell；It is beneficial to reduce blood lipid to human body for fatty institute's fatty acids in mushroom.In mushroom
Also contain more than 30 kinds of enzymes and 18 kinds of amino acid.In 8 necessary to human body in amino acid, mushroom just contains 7 kinds, therefore mushroom can be with
Correct human chitinase deficiency disease and supplement amino acid.Lentinan can improve the vigor of helper T lymphocyte and enhance human body fluid and exempt from
Epidemic disease function.Mushroom also to diabetes, pulmonary tuberculosis, catarrhal jaundice, neuritis etc. rise therapeutic effect, and can be used for indigestion,
Constipation, weight-reducing etc..Contain purine, choline, tyrosine, oxidizing ferment and certain nucleic acid substances in mushroom, blood pressure lowering, drop can be played
Cholesterol, reducing blood lipid effect, can the diseases such as prevention of arterial hardening, cirrhosis.
Grifola frondosus is commonly called as " dance mushroom ", " grifola frondosa " also known as polyporus frondosus, chestnut mushroom, cloud gill fungus etc., genus polyporus Cordycepps tree
Belong to.Chang Yesheng is around chestnut between summer and autumn.Grifola Frondosa sporophore meat, short handle is in coralliform branch, is overlapped into clump, appearance stacking
Like chrysanthemum, smell faint scent, its, meat it is crisp and refreshing, be a kind of rare food, medicine dual-purpose gill fungus bacterium.Grifola frondosus is sweet in flavor, flat, nontoxic.Have
The effect of qi-restoratives consolidates, kidney-nourishing anticancer, inducing diuresis for removing edema.Every hectogram, which is done in grifola frondosus, (wherein contains someone containing 25.2 grams of protein
8 kinds 18.68 grams of amino acid 1 needed for body, wherein must base acid account for 45.5%), fat 3.2 grams, 33.7 grams of dietary fiber, carbon aquation
21.4 grams of object are closed, 5.1 grams of ash content, minerals rich in multiple beneficial such as potassium, phosphorus, iron, zinc, calcium, copper, selenium, chromium etc. are tieed up containing abundant
Raw element is such as VE109.7 milligrams, VB11.47 milligrams, VB20.72 milligrams, VC17.0 milligrams, 4.5 milligrams of carrotene.In grifola frondosus
Various nutrients occupy first of various edible mushrooms.Correlative study confirms that grifola frondosus has and reduces insulin resistance, enhancing human body to pancreas
The functions such as the susceptibility of island element controls blood glucose, inhibition fat cell is accumulated, reduced blood pressure, strengthen immunity.
Beautiful agaric is the edible mushroom new varieties that China edible mushroom researcher is cultivated, and color is gentle pure white, auricle circle
Side, few muscle, meat is thick, monolithic, and crispy is full of nutrition, contains crude protein 7.3%, crude fat 2.7%, polyoses content 6.56%, no
Saturated fatty acid 6.22%, edibility dietary fiber 35.1%.
Nut is a classification of indehiscent fruit, and pericarp is hard, includes 1 or more seeds.As walnut, Chinese chestnut, pinenut,
Peanut, melon seeds, almond etc..Nut is the essential part of plant, and nutritive value contains protein, grease, mineral recognized by society
Matter, vitamin, microelement (phosphorus, calcium, zinc, iron), dietary fiber etc..In addition, polyunsaturated fatty acid such as linolenic acid, linoleic acid
The essential fatty acid content of equal human bodies is higher.Cardiopathic probability of falling ill can effectively be lowered by eating nut more than twice weekly
And onset risk, human endocrine and cerebral nerve are preferably adjusted, promotion growth in humans is developed, build up health, give protection against cancer, is resisted
Cancer, prevention disease have fabulous booster action.It is excessive to eat because its fat content is excessively high although the nutritive value of nut is very high
With unfavorable to patient healths such as hyperlipidemia, coronary heart disease, artery sclerosis, diabetes.And many nuts are in process, meeting
Using auxiliary materials such as flavors and fragrances, salt, sugar and greases, especially fried class instant nut food, long-term large amounts of food can endanger people instead
Health.
Industrialization commercial food products at present in China market based on agaric are few, and most agarics are with drying
Dish raw material is sold, and eating method is single, is only used as the raw material or ingredient of cooking dish.In addition a large amount of open source literatures have published more
The production method or processing technology of kind agaric food, have a large amount of related invention patent disclosures, such as agaric ready-to-eat food, agaric
Beverage, agaric jelly, agaric paper, auricularia auriculajudae powder, agaric crisp chip etc., but the said goods contain edible glue, thickener, antioxidant more
Etc. the energy matters such as any food additives or starch-containing, dextrin, while frying technological process is also used, the above-mentioned practice gives product band
Many auxotrophies are carried out.
Summary of the invention
The present invention provides a kind of low-fat edible mushroom nut health food and its production method, to solve to be with agaric at present
Main product is largely used the energy matters such as thickener, stabilizer and starch and is lacked using brings nutrition such as frying technological processes
The problem of falling into.
The technical solution adopted by the present invention is that obtained by following raw materials according and step:
Raw material:
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry Yu Muer, nut mass ratio be 10:(3~7): (2~6): (2~
5): (3~6)；
Steps are as follows:
(1) edible mushroom rolles over and cuts break process
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry beautiful agaric select removal of impurities, cold water soak rehydration, and circulating water rinsed clean is pressed
Then 25~30 times of addition drinking water of butt quality carry out single screw rod heat preservation stone roller to material and cut break process, obtain edible mushroom
It is placed under sauce shape material cleaning condition, spare, wherein granularity is 2~10mm sheet-like edible mushroom quality of material hundred in edible mushroom sauce shape material
Dividing content is 25~40%, and rest materials granularity is less than 2mm；
(2) nut ultrasonic wave impact vibration processing and high pressure low temperature degreasing
It is 1:(8~15 that nut, which is pressed material water quality ratio) plus water, it is subsequently placed in oscillation treatment in supersonic oscillations processing unit, frequency
20 ~ 40KHz of rate handles 30~50min of time, and 30~45 DEG C of temperature, then separation removal overwhelming majority water, keeps material water quality
Than for 1:(1~2), spare, obtained material is placed in 3~5MPa of pressure, under the conditions of 25~30 DEG C of temperature, with food-grade titanium dioxide
Carbon is that extractant carries out limited degreasing, and controlling original fatty removal efficiency in material is 30~70%, then will be obtained except sesame class
Outer material ultrasonic cutting is spare at the nut clast that granularity is 1~5mm,
(3) coating, winding, embrittlement
The edible mushroom sauce handled through step (1), tiling coating or roller coating are simultaneously dried, and apply repeatedly
Layer processing 3~8 times is allowed to be formed by curing the soft multilayered structure with a thickness of 5~8mm, and sprays and contain among each coating
The oleosacchara of step (2) nut clast is starched, and oleosacchara slurry is the 5 of dry black fungus, dry grifola frondosus, dried thin mushroom and dry beautiful agaric gross mass
~15%, contain 1~2 mass parts vegetable oil in every 100 mass parts oleosacchara slurry, is then cut into the square of size needed for commercial product,
Can also winding formed there is the multilayered structure of 8~15mm hollow structure to roll up, be placed in 80~100 DEG C of hot winds dry embrittlement, embrittlement
1~3mm of product thickness afterwards, water content 2~3.5%.
Nut described in raw material of the present invention is white sesameseed, Semen sesami nigrum, walnut kernel, peanut, polly seed nucleole, Chinese chestnut, almond, opens
Any one of heart fruit, pinenut.
The temperature that single screw rod heat preservation stone roller cuts break process in step (1) of the present invention is 80~100 DEG C, spiro rod length
500mm, 10~20mm of thread depth, 10~20mm of screw pitch, 10~30Hz of screw speed.
Syrup is food-grade high fructose syrup in step (3) of the present invention,
In step (3) of the present invention vegetable oil be corn oil, it is peanut oil, sesame oil, any in cocoa butter.
Break process is cut the invention has the advantages that roll over to raw material edible mushroom, improves softening and the distribution energy of edible mushroom slurry
Power.Using grifola frondosus, the bright deep-rooted network for having the characteristics that long Filamentous toughness tissue and assigning mixed material of mushroom, improve
The resistant to breakage ability of product, and the nut kernel of partially skimmed is added, the fat content of product was both reduced, while guaranteeing that product contains
There is suitable nut polyunsaturated fatty acid, improves product nutritive value and commercial quality, because many greases of sauce will not be taken in, simultaneously
Abundant edible mushroom dietary fiber and edible fungi polysaccharide, protein are provided, the effect that product adjusts blood lipid is assigned.In addition, product is raw
Any additive such as edible glue, thickener, stabilizer is not added during producing, the energy matters such as not starch-containing, dextrin, peace yet
Entirely, healthy.The technology of the present invention assign agaric it is instant, and conveniently, palatable crisp, not only for people provide it is a kind of health it is green
Color food, while there is positive industry meaning, and production process is generated without waste residue, waste vapour and harmful substance, to environment friend
It is good, it contributes to improve people's quality of life.
Specific embodiment
Embodiment 1
It is obtained by following raw materials according and step:
Raw material:
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry Yu Muer, nut mass ratio be 10:3:2:2:3, the nut is core
Peach kernel；
Steps are as follows:
(1) edible mushroom rolles over and cuts break process
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry beautiful agaric select removal of impurities, cold water soak rehydration, and circulating water rinsed clean is pressed
Then 25 times of addition drinking water of butt quality carry out single screw rod heat preservation stone roller to material and cut break process, obtain edible mushroom sauce shape
It is placed under material cleaning condition, spare, wherein granularity is that 2mm sheet-like edible mushroom quality of material percentage composition is in edible mushroom sauce shape material
25%, rest materials granularity is less than 2mm, and treatment temperature is 80 DEG C, spiro rod length 500mm, thread depth 10mm, screw pitch 10mm, spiral shell
Bar revolving speed 10Hz；
(2) walnut kernel ultrasonic wave impact vibration processing and high pressure low temperature degreasing
Walnut kernel is added into water by material water quality ratio for 1:8, is subsequently placed in oscillation treatment in supersonic oscillations processing unit, frequency
20KHz handles time 30min, and 30 DEG C of temperature, then separation removal overwhelming majority water, keeps material water quality ratio for 1:1, spare,
Obtained material is placed in pressure 3MPa, under the conditions of 25 DEG C of temperature, carries out limited degreasing, control by extractant of food-grade carbon-dioxide
Original fat removal efficiency is 30% in material processed, the walnut kernel clast for being then 1mm at granularity by obtained material ultrasonic cutting
It is spare,
(3) coating, winding, embrittlement
The edible mushroom sauce handled through step (1), tiling coating or roller coating are simultaneously dried, and apply repeatedly
Layer processing 3 times is allowed to be formed by curing the soft multilayered structure with a thickness of 5mm, and spraying contains step among each coating
(2) the oleosacchara slurry of walnut kernel clast, oleosacchara slurry are the 5% of dry black fungus, dry grifola frondosus, dried thin mushroom and dry beautiful agaric gross mass,
Contain 1 mass parts vegetable oil in every 100 mass parts oleosacchara slurry, syrup is food-grade high fructose syrup, and vegetable oil is corn oil, is then cut
Be cut into the square of size needed for commercial product, can also winding formed have 8mm hollow structure multilayered structure roll up, be placed in 80 DEG C
Dry embrittlement in hot wind, product thickness 1mm after embrittlement, water content 2%, product crisp fritter is palatable, convenient and instant.
Embodiment 2
It is obtained by following raw materials according and step:
Raw material:
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry Yu Muer, nut mass ratio be 10:7:6:5:6, the nut is certain herbaceous plants with big flowers
Flower seed benevolence；
Steps are as follows:
(1) edible mushroom rolles over and cuts break process
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry beautiful agaric select removal of impurities, cold water soak rehydration, and circulating water rinsed clean is pressed
Then 30 times of addition drinking water of butt quality carry out single screw rod heat preservation stone roller to material and cut break process, obtain edible mushroom sauce shape
It is placed under material cleaning condition, spare, wherein granularity is 10mm sheet-like edible mushroom quality of material percentage composition in edible mushroom sauce shape material
It is 40%, rest materials granularity is less than 2mm, and treatment temperature is 100 DEG C, spiro rod length 500mm, thread depth 20mm, screw pitch
20mm, screw speed 30Hz；
(2) polly seed nucleole ultrasonic wave impact vibration processing and high pressure low temperature degreasing
Polly seed nucleole is added into water by material water quality ratio for 1:15, is subsequently placed in oscillation treatment in supersonic oscillations processing unit, frequency
Rate 40KHz handles time 50min, and temperature 45 C, then separation removal overwhelming majority water, keeps material water quality ratio for 1:2, standby
Pressure 5MPa is placed in, under the conditions of 30 DEG C of temperature with, obtained material, is carried out using food-grade carbon-dioxide as extractant limited de-
Rouge, controlling original fatty removal efficiency in material is 70%, the sunflower for being then 5mm at granularity by obtained material ultrasonic cutting
Seed benevolence clast is spare,
(3) coating, winding, embrittlement
The edible mushroom sauce handled through step (1), tiling coating or roller coating are simultaneously dried, and apply repeatedly
Layer processing 8 times is allowed to be formed by curing the soft multilayered structure with a thickness of 8mm, and spraying contains step among each coating
(2) the oleosacchara slurry of polly seed nucleole clast, oleosacchara slurry are dry black fungus, dry grifola frondosus, dried thin mushroom and dry beautiful agaric gross mass
15%, contain 2 mass parts vegetable oil in every 100 mass parts oleosacchara slurry, syrup is food-grade high fructose syrup, and vegetable oil is peanut oil, so
Be cut into the square of size needed for commercial product afterwards, can also winding formed have 15mm hollow structure multilayered structure roll up, be placed in
Dry embrittlement in 100 DEG C of hot winds, product thickness 3mm after embrittlement, water content 3.5%, product crisp fritter is palatable, convenient and instant.
Embodiment 3
It is obtained by following raw materials according and step:
Raw material:
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry Yu Muer, nut mass ratio be 10:5:4:3.5:4.5, the nut
For American pistachios；
Steps are as follows:
(1) edible mushroom rolles over and cuts break process
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry beautiful agaric select removal of impurities, cold water soak rehydration, and circulating water rinsed clean is pressed
Then 28 times of addition drinking water of butt quality carry out single screw rod heat preservation stone roller to material and cut break process, obtain edible mushroom sauce shape
It is placed under material cleaning condition, spare, wherein granularity is that 6mm sheet-like edible mushroom quality of material percentage composition is in edible mushroom sauce shape material
30%, rest materials granularity is less than 2mm, and treatment temperature is 90 DEG C, spiro rod length 500mm, thread depth 15mm, screw pitch 15mm, spiral shell
Bar revolving speed 20Hz；
(2) American pistachios ultrasonic wave impact vibration processing and high pressure low temperature degreasing
American pistachios are added into water by material water quality ratio for 1:12, are subsequently placed in oscillation treatment in supersonic oscillations processing unit, frequency
30KHz handles time 40min, and 38 DEG C of temperature, then separation removal overwhelming majority water, keeps material water quality ratio for 1:1.5, standby
Pressure 4MPa is placed in, under the conditions of 28 DEG C of temperature with, obtained material, is carried out using food-grade carbon-dioxide as extractant limited de-
Rouge, controlling original fatty removal efficiency in material is 50%, is then the happy of 3mm at granularity by obtained material ultrasonic cutting
Fruit clast is spare,
(3) coating, winding, embrittlement
The edible mushroom sauce handled through step (1), tiling coating or roller coating are simultaneously dried, and apply repeatedly
Layer processing 5 times is allowed to be formed by curing the soft multilayered structure with a thickness of 6mm, and spraying contains step among each coating
(2) the oleosacchara slurry of American pistachios clast, oleosacchara slurry are the 10% of dry black fungus, dry grifola frondosus, dried thin mushroom and dry beautiful agaric gross mass,
Contain 1.5 mass parts vegetable oil in every 100 mass parts oleosacchara slurry, syrup is food-grade high fructose syrup, and vegetable oil is sesame oil, then
Be cut into the square of size needed for commercial product, can also winding formed have 12mm hollow structure multilayered structure roll up, be placed in 90
Dry embrittlement in DEG C hot wind, product thickness 2mm after embrittlement, water content 3%, product crisp fritter is palatable, convenient and instant.
Embodiment 4:
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry Yu Muer, nut mass ratio are 10:7:2:5:3；Nut is white sesameseed；
(1) edible mushroom rolles over and cuts break process
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry beautiful agaric select removal of impurities, cold water soak rehydration, and circulating water rinsed clean is pressed
Then 25 times of addition drinking water of butt quality carry out single screw rod heat preservation stone roller to material and cut break process, obtain edible mushroom sauce shape
It is placed under material cleaning condition, spare, granularity is that 10mm sheet-like edible mushroom quality of material percentage composition is in edible mushroom sauce shape material
25%, rest materials granularity is less than 2mm；Treatment temperature is 100 DEG C, spiro rod length 500mm, thread depth 10mm, screw pitch 20mm,
Screw speed 30Hz；
(2) white sesameseed ultrasonic wave impact vibration processing and high pressure low temperature degreasing
White sesameseed is added into water by material water quality ratio for 1:8, is subsequently placed in oscillation treatment in supersonic oscillations processing unit, frequency
40KHz handles time 30min, and temperature 45 C, then separation removal overwhelming majority water, keeps material water quality ratio for 1:1, spare,
Obtained white sesameseed is placed in pressure 3MPa, under the conditions of 30 DEG C of temperature, carries out limited degreasing by extractant of food-grade carbon-dioxide,
Controlling original fatty removal efficiency in white sesameseed is 30%, and it is spare to obtain white sesameseed clast；
(3) coating, winding, embrittlement
The edible mushroom sauce handled through step (1), tiling coating or roller coating are simultaneously dried, and apply repeatedly
Layer processing 3 times is allowed to be formed by curing the soft multilayered structure with a thickness of 5mm, and spraying contains white sesameseed among each coating
The oleosacchara of clast is starched, and oleosacchara slurry is the 5% of dry black fungus, dry grifola frondosus, dried thin mushroom and dry beautiful agaric gross mass, every 100 mass parts
Contain 2 mass parts vegetable oil in oleosacchara slurry, syrup is food-grade high fructose syrup, and vegetable oil is cocoa butter, is then cut into business and produces
The square of size needed for product, can also winding formed there is the multilayered structure of 8mm hollow structure to roll up, be placed in 100 DEG C of hot winds dry
Embrittlement, product thickness 2mm after embrittlement, water content 2~3.5%, product crisp fritter is palatable, convenient and instant.
Claims (10)
1. a kind of low-fat edible mushroom nut health food, which is characterized in that obtained by following raw materials according and step:
Raw material:
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry Yu Muer, nut mass ratio be 10:(3~7): (2~6): (2~
5): (3~6)；
Steps are as follows:
(1) edible mushroom rolles over and cuts break process
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry beautiful agaric select removal of impurities, cold water soak rehydration, and circulating water rinsed clean is pressed
Then 25~30 times of addition drinking water of butt quality carry out single screw rod heat preservation stone roller to material and cut break process, obtain edible mushroom
It is placed under sauce shape material cleaning condition, spare, wherein granularity is 2~10mm sheet-like edible mushroom quality of material hundred in edible mushroom sauce shape material
Dividing content is 25~40%, and rest materials granularity is less than 2mm；
(2) nut ultrasonic wave impact vibration processing and high pressure low temperature degreasing
It is 1:(8~15 that nut, which is pressed material water quality ratio) plus water, it is subsequently placed in oscillation treatment in supersonic oscillations processing unit, frequency
20 ~ 40KHz of rate handles 30~50min of time, and 30~45 DEG C of temperature, then separation removal overwhelming majority water, keeps material water quality
Than for 1:(1~2), spare, obtained material is placed in 3~5MPa of pressure, under the conditions of 25~30 DEG C of temperature, with food-grade titanium dioxide
Carbon is that extractant carries out limited degreasing, and controlling original fatty removal efficiency in material is 30~70%, then will be obtained except sesame class
Outer material ultrasonic cutting is spare at the nut clast that granularity is 1~5mm,
(3) coating, winding, embrittlement
The edible mushroom sauce handled through step (1), tiling coating or roller coating are simultaneously dried, and apply repeatedly
Layer processing 3~8 times is allowed to be formed by curing the soft multilayered structure with a thickness of 5~8mm, and sprays and contain among each coating
The oleosacchara of step (2) nut clast is starched, and oleosacchara slurry is the 5 of dry black fungus, dry grifola frondosus, dried thin mushroom and dry beautiful agaric gross mass
~15%, contain 1~2 mass parts vegetable oil in every 100 mass parts oleosacchara slurry, is then cut into the square of size needed for commercial product,
Can also winding formed there is the multilayered structure of 8~15mm hollow structure to roll up, be placed in 80~100 DEG C of hot winds dry embrittlement, embrittlement
1~3mm of product thickness afterwards, water content 2~3.5%.
2. a kind of low-fat edible mushroom nut health food according to claim 1, it is characterised in that: heavily fortified point described in raw material
Fruit is any one of white sesameseed, Semen sesami nigrum, walnut kernel, peanut, polly seed nucleole, Chinese chestnut, almond, American pistachios, pinenut.
3. a kind of low-fat edible mushroom nut health food according to claim 1, it is characterised in that: the step (1)
The temperature that middle single screw rod heat preservation stone roller cuts break process is 80~100 DEG C, spiro rod length 500mm, 10~20mm of thread depth, screw pitch
10~20mm, 10~30Hz of screw speed.
4. a kind of low-fat edible mushroom nut health food according to claim 1, it is characterised in that: the step (3)
Middle syrup is food-grade high fructose syrup.
5. a kind of low-fat edible mushroom nut health food according to claim 1, it is characterised in that: the step (3)
Middle vegetable oil is corn oil, peanut oil, sesame oil, any in cocoa butter.
6. a kind of production method of low-fat edible mushroom nut health food, which is characterized in that including following raw materials according and step:
Raw material:
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry Yu Muer, nut mass ratio be 10:(3~7): (2~6): (2~
5): (3~6)；
Steps are as follows:
(1) edible mushroom rolles over and cuts break process
Dry black fungus, dry grifola frondosus, dried thin mushroom, dry beautiful agaric select removal of impurities, cold water soak rehydration, and circulating water rinsed clean is pressed
Then 25~30 times of addition drinking water of butt quality carry out single screw rod heat preservation stone roller to material and cut break process, obtain edible mushroom
It is placed under sauce shape material cleaning condition, spare, wherein granularity is 2~10mm sheet-like edible mushroom quality of material hundred in edible mushroom sauce shape material
Dividing content is 25~40%, and rest materials granularity is less than 2mm；
(2) nut ultrasonic wave impact vibration processing and high pressure low temperature degreasing
It is 1:(8~15 that nut, which is pressed material water quality ratio) plus water, it is subsequently placed in oscillation treatment in supersonic oscillations processing unit, frequency
20 ~ 40KHz of rate handles 30~50min of time, and 30~45 DEG C of temperature, then separation removal overwhelming majority water, keeps material water quality
Than for 1:(1~2), spare, obtained material is placed in 3~5MPa of pressure, under the conditions of 25~30 DEG C of temperature, with food-grade titanium dioxide
Carbon is that extractant carries out limited degreasing, and controlling original fatty removal efficiency in material is 30~70%, then will be obtained except sesame class
Outer material ultrasonic cutting is spare at the nut clast that granularity is 1~5mm,
(3) coating, winding, embrittlement
The edible mushroom sauce handled through step (1), tiling coating or roller coating are simultaneously dried, and apply repeatedly
Layer processing 3~8 times is allowed to be formed by curing the soft multilayered structure with a thickness of 5~8mm, and sprays and contain among each coating
The oleosacchara of step (2) nut clast is starched, and oleosacchara slurry is the 5 of dry black fungus, dry grifola frondosus, dried thin mushroom and dry beautiful agaric gross mass
~15%, contain 1~2 mass parts vegetable oil in every 100 mass parts oleosacchara slurry, is then cut into the square of size needed for commercial product,
Can also winding formed there is the multilayered structure of 8~15mm hollow structure to roll up, be placed in 80~100 DEG C of hot winds dry embrittlement, embrittlement
1~3mm of product thickness afterwards, water content 2~3.5%.
7. a kind of production method of low-fat edible mushroom nut health food according to claim 6, it is characterised in that: former
Nut described in material is white sesameseed, Semen sesami nigrum, walnut kernel, peanut, polly seed nucleole, Chinese chestnut, almond, American pistachios, appointing in pinenut
It is a kind of.
8. a kind of production method of low-fat edible mushroom nut health food according to claim 6, it is characterised in that: institute
Stating the temperature that single screw rod heat preservation stone roller cuts break process in step (1) is 80~100 DEG C, spiro rod length 500mm, thread depth 10
~20mm, 10~20mm of screw pitch, 10~30Hz of screw speed.
9. a kind of production method of low-fat edible mushroom nut health food according to claim 6, it is characterised in that: institute
Stating syrup in step (3) is food-grade high fructose syrup.
10. a kind of production method of low-fat edible mushroom nut health food according to claim 6, it is characterised in that:
In the step (3) vegetable oil be corn oil, it is peanut oil, sesame oil, any in cocoa butter.
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| CN102406160A (en) * | 2011-11-25 | 2012-04-11 | 天津市林业果树研究所 | Method for making edible fungus rolls |
| CN103947944A (en) * | 2014-05-06 | 2014-07-30 | 山东省农业科学院农产品研究所 | Preparation method of needle mushroom noodles |
| CN104719906A (en) * | 2015-04-12 | 2015-06-24 | 吉林农业大学 | Health food containing active ingredients of tillered onion and production method thereof |
| CN104824696A (en) * | 2015-05-21 | 2015-08-12 | 吉林农业大学 | High-quality bone grain and production method thereof |
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102406160A (en) * | 2011-11-25 | 2012-04-11 | 天津市林业果树研究所 | Method for making edible fungus rolls |
| CN103947944A (en) * | 2014-05-06 | 2014-07-30 | 山东省农业科学院农产品研究所 | Preparation method of needle mushroom noodles |
| CN104719906A (en) * | 2015-04-12 | 2015-06-24 | 吉林农业大学 | Health food containing active ingredients of tillered onion and production method thereof |
| CN104824696A (en) * | 2015-05-21 | 2015-08-12 | 吉林农业大学 | High-quality bone grain and production method thereof |
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