CN109892512A - A kind of instant tremella shortcake snack food and preparation method thereof - Google Patents
A kind of instant tremella shortcake snack food and preparation method thereof Download PDFInfo
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- CN109892512A CN109892512A CN201910218409.3A CN201910218409A CN109892512A CN 109892512 A CN109892512 A CN 109892512A CN 201910218409 A CN201910218409 A CN 201910218409A CN 109892512 A CN109892512 A CN 109892512A
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Abstract
The invention belongs to snack food processing technique fields, and in particular to a kind of instant tremella shortcake snack food, and preparation method is further disclosed.Instant tremella shortcake snack food of the present invention, using tremella as primary raw material, by first carrying out infusion in boiling water to fresh tremella, it is pre-processed afterwards using low frequency ultrasound, vacuum refrigeration series connection microwave vacuum drying technology is made, the intact nutritional ingredient for remaining tremella, and crispy in taste is pleasant, palatability is strong, easy to carry and long-term preservation, it is a convenience, nutrition, aesthetic good novel tremella snack food, a kind of new type health tremella snack food is opened, and effectively expands the audient's range and marketization application of tremella food.
Description
Technical field
The invention belongs to snack food processing technique fields, and in particular to a kind of instant tremella shortcake snack food goes forward side by side one
Walk open preparation method.
Background technique
Tremella is also known as tremella or tremella, is Mycophyta Tremellaceae, is the rare edible mushroom of China's tradition, even more famous
One of " mountain delicacy ".Protein, essential amino acid and minerals and vitamins rich in etc. in tremella, have very high battalion
Support value.Tremella is sweet, flat, nontoxic, in addition to having effects that moistening lung and producing body fluid, tonifying-Yin and nourishing-stomach, QI invigorating and blood, cerebrum tonifying heart tonifying, also
Have the effects that refresh oneself QI invigorating, taste delicate skin, recovery muscular fatigue, resistance tumour.In addition to this, tremella plant also rich in
Object collagen component has stronger suction-operated, for being engaged in the people of work in dust environment for a long time, has good
Health-care effect；In addition its significant nourishing yin effect, long-term use can be with moisturizing, and the effect of dispel face's chloasma, freckle.
It was found that tremella is rich in dietary fiber, helps gastrointestinal peristalsis and reduce fat absorption, be ideal diet food.Tremella is eaten
Method is various, delicious flavour, but traditional eating method of tremella is mostly fresh food or tanning is custard, and first storage life is shorter, transports
It is inconvenient；In addition many people because mouthfeel hobby property selection do not eat tremella.
Ready-to-eat food refers to after artificial processing and fabricating, without additional working process, i.e., direct-edible or progress
Ready-to-serve food after simple operations (such as brew, is cold and dressed with sauce).The appearance of ready-to-eat food changes conventional food production method
It is complicated, and easily growth bacterium causes to go bad, and problem more inconvenient to carry.And the ready-to-eat food of modern crafts production, phase
Than in traditional food, not only nutritional ingredient is intact but also convenient, increasingly meet the needs of people, close to present
People's lives, the appearance of ready-to-eat food are one irresistible trend of food processing industry.
Currently, domestic less to the related technology reports of ready-to-eat food research, the research to instant tremella food is even more few
It is again few.The tremella ready-to-eat food majority occurred in the market is the liquid processed food made using tremella as raw material, such as tremella
Custard, honey tremella tea, tremella Yoghourt, tremella beverage etc. also still remain inconvenient to carry and are not easy to edible problem.
Therefore, a kind of solid-state instant tremella snack food is developed to open the audient's range and the depth of tremella food that expand tremella food
Hair has positive meaning.
Summary of the invention
For this purpose, technical problem to be solved by the present invention lies in provide it is a kind of it is convenient, taste is fragrant and sweet, crispy in taste,
The abundant and healthy instant tremella shortcake snack food of nutritive value, to solve, tremella fabricated product is single in the prior art, is not easy
The problem of saving and transporting,
Second technical problem to be solved by this invention is to provide the preparation side of above-mentioned instant tremella shortcake snack food
Method.
In order to solve the above technical problems, a kind of instant tremella shortcake snack food of the present invention, preparing raw material includes
The component of following parts by weight: tremella 7-10 parts by weight, sugar 4-5 parts by weight, honey 6-8 parts by weight, citric acid 0.01-0.1 weight
Part, auxiliary and condiment 0.5-1.5 parts by weight, water 700-1000 parts by weight.
Preferably, the instant tremella shortcake snack food, prepares the component that raw material includes following parts by weight: tremella 9
Parts by weight, sugared 5 parts by weight, 6 parts by weight of honey, 0.05 parts by weight of citric acid, 1 parts by weight of auxiliary and condiment, 900 parts by weight of water.
Specifically, in the instant tremella shortcake snack food:
The tremella is fresh tremella；
The sugar includes rock sugar and/or white granulated sugar；
The auxiliary and condiment includes jujube, fructus lycii, lotus seeds, green tea or fruit in season.
The invention also discloses a kind of methods for preparing the instant tremella shortcake snack food, include the following steps:
(1) take a selected amount of fresh tremella that water is added to mix, and it is mixed to add a selected amount of honey, sugar and auxiliary and condiment
It is even, and stew high-temperature maturing into custard；
(2) White fungus broth after curing is cooling, there is no water flowings to surface for subsequent White fungus broth cryogenic freezing；
(3) White fungus broth after freezing is subjected to frozen dried under vacuum refrigeration environment；
(4) White fungus broth after freeze-drying is dried in vacuo to get required instant tremella crisp food.
In the step (1), the mass ratio of the tremella and water is 1:100.
In the step (1), the step that stews controls described super to be handled under the conditions of cooperation low-frequency ultrasonic waves
The frequency of sound wave is 20KHz-30KHz.
In the step (2), the temperature of the cryogenic freezing step is lower than -20 DEG C.
In the step (3), the temperature for controlling the step of freeze drying is -45~-55 DEG C, and pressure is vacuum 18-20pa, and
Freeze-drying is to the moisture content of the White fungus broth to 30%.
It further include that White fungus broth is subjected to formed in mould step before the step of freeze drying in the step (3).
In the step (4), the vacuum drying step in vacuum microwave drying, and control vacuum degree be 80-120Kpa,
Microwave power 400-500W.
Instant tremella shortcake snack food of the present invention, using tremella as primary raw material, by adding other such as rock sugar, bee
The ingredients such as honey, citric acid, auxiliary and condiment, by way of tremella is first brewed into custard made from tremella it is crisp, it is intact to remain silver
The nutritional ingredient of ear, it is not only full of nutrition, and also healthy without grease, substantially additive-free taste is fragrant and sweet, crispy in taste is pleasant, suitable
Mouth property is strong, and easy to carry and long-term preservation is a convenience, nutrition, aesthetic good novel tremella snack food, opens one
Kind new type health tremella snack food, and effectively expand the audient's range and marketization application of tremella food.
The preparation method of instant tremella shortcake snack food of the present invention, by first being endured in boiling water to fresh tremella
It boils, is pre-processed afterwards using low frequency ultrasound, vacuum refrigeration series connection microwave vacuum drying technology is made, and provides for the intensive processing of tremella
New processing method, to drive Edible mushroom processing industry development be of great significance.
The preparation method of instant tremella shortcake snack food of the present invention is stewed using ultrasonic wave auxiliary, utilizes ultrasonic wave
Mechanical effect, make material Compression and Expansion repeatedly, structure effect active force is greater than moisture surface adhesive force, is promoting material moisture
While abjection and promotion material nutritional ingredient dissolution, has and ice crystal is promoted to be formed, improve the effect of subsequent freezing speed, also
With drying process effect is accelerated, the nutritive value of White fungus broth is effectively increased, and raising prepares the speed of product.
The preparation method of instant tremella shortcake snack food of the present invention, using Vacuum Freezing & Drying Technology to freeze-drying after
White fungus broth is dried, in the environment of high vacuum, make moisture in frozen material without ice thawing directly from
Solid sublimation is steam to realize the dehydration without nutritive loss.Due to entire drying process be at quite low temperatures into
Row, and completely cut off air substantially, therefore restrained effectively White fungus broth ingredient generation biology, chemically or physically deterioration, and compared with
The labile active nutrients of being heated in raw material are saved well, maintain the color of raw material；Meanwhile facilitating maximum journey
The intact color, smell, taste, shape for retaining food and multivitamin and microelement are spent, so that after vacuum freeze drying
Tremella food have many good characters.
The preparation method of instant tremella shortcake snack food of the present invention, using microwave-assisted Vacuum Freezing & Drying Technology,
The characteristics of combining microwave drying technology and vacuum drying technique, including two kinds of drying modes, effect quick with uniform drying
Rate is high, and nutriment and flavor substance are kept, and product quality is high, the advantages such as antimycotic antiseptic, safety and environmental protection, can not only be
Material is set to keep excellent organoleptic quality, keep higher nutrition retention rate, preferable reconstitution rate；And product can be accelerated
Energy consumption in rate of drying, significant decrease drying process.
Specific embodiment
Embodiment 1
Instant tremella shortcake snack food described in the present embodiment, preparing raw material includes following component: tremella 7kg, white sand
Sugared 5kg, honey 6kg, citric acid 0.1kg, jujube 0.5kg, water 1000kg.
Instant tremella shortcake snack food preparation method described in the present embodiment includes the following steps:
(1) it selects fresh tremella for primary raw material, fresh tremella is torn into small in clear water, cleans up and cleans
Matter, it is spare；It takes a selected amount of fresh tremella that water is added to mix, and adds a selected amount of honey, sugar and jujube and (be crushed to powder
Shape) it mixes, and carry out stewing high-temperature maturing 30min under low-frequency ultrasonic waves (frequency 20KHz~30KHz) auxiliary, tremella is ripe
At custard after change, spare no effort to stirring after becoming viscous, White fungus broth is made；
(2) by the White fungus broth natural cooling after curing, then the White fungus broth is put into quick-frozen refrigerator-freezer and is carried out in -20 DEG C
Freezing 10 hours, until there is no the presence of circulating water on White fungus broth surface；
(3) White fungus broth after freezing is formed using the mold of long 6cm, width 2.5cm, high 1.2cm, is placed in freeze-drying
In machine, the temperature for controlling freeze drier is -45 DEG C, is lyophilized in the vacuum refrigeration environment of vacuum 20pa to moisture content
30%；
(4) White fungus broth after freeze-drying is put into microwave vacuum dryer, controls vacuum degree 120Kpa, microwave power
400W carries out vacuum drying 20min and is down to 6% hereinafter, up to required instant tremella crisp food to moisture content of material；Using multiple
Packaging of aluminium foil bag is closed, is sealed with gas-control packing device to get required instant tremella shortcake snack food.
It is with very good taste that the present embodiment is made instant tremella crisp food, and the nutritional ingredient of tremella has been fully retained, have compared with
High nutritive value.
Embodiment 2
Instant tremella shortcake snack food described in the present embodiment, preparing raw material includes following component: tremella 10kg, rock sugar
4kg, honey 8kg, citric acid 0.01kg, fructus lycii 1.5kg, water 700kg.
Instant tremella shortcake snack food preparation method described in the present embodiment includes the following steps:
(1) it selects fresh tremella for primary raw material, fresh tremella is torn into small in clear water, cleans up and cleans
Matter, it is spare；It takes a selected amount of fresh tremella that water is added to mix, and adds a selected amount of honey, sugar and fructus lycii (through crushing)
It mixes, and carries out stewing high-temperature maturing 30min under low-frequency ultrasonic waves (frequency 20KHz~30KHz) auxiliary, after tremella is cured
Cheng Geng spares no effort to stirring after becoming viscous, White fungus broth is made；
(2) by the White fungus broth natural cooling after curing, then by the White fungus broth after sterilization be put into quick-frozen refrigerator-freezer in-
20 DEG C carry out freezing 10 hours, until there is no the presence of circulating water on White fungus broth surface；
(3) White fungus broth after freezing is formed using the mold of long 6cm, width 2.5cm, high 1.2cm, is placed in freeze-drying
In machine, the temperature for controlling freeze drier is -55 DEG C, is lyophilized in the vacuum refrigeration environment of vacuum 18pa to moisture content
30%；
(4) White fungus broth after freeze-drying is put into microwave vacuum dryer, controls vacuum degree 80Kpa, microwave power
500W carries out vacuum drying 20min and is down to 6% hereinafter, up to required instant tremella crisp food to moisture content of material；Using multiple
Packaging of aluminium foil bag is closed, is sealed with gas-control packing device to get required instant tremella shortcake snack food.
It is with very good taste that the present embodiment is made instant tremella crisp food, and the nutritional ingredient of tremella has been fully retained, have compared with
High nutritive value.
Embodiment 3
Instant tremella shortcake snack food described in the present embodiment, preparing raw material includes following component: tremella 9kg, rock sugar
5kg, honey 6kg, citric acid 0.05kg, apple 1kg, water 900kg.
Instant tremella shortcake snack food preparation method described in the present embodiment includes the following steps:
(1) it selects fresh tremella for primary raw material, the fresh tremella being soaked is torn into small in clear water, is cleaned up
It is spare except impurity；It takes a selected amount of fresh tremella that water is added to mix, and adds a selected amount of honey, sugar and apple (at mud)
It mixes, and carries out stewing high-temperature maturing 30min under low-frequency ultrasonic waves (frequency 20KHz~30KHz) auxiliary, after tremella is cured
Cheng Geng spares no effort to stirring after becoming viscous, White fungus broth is made；
(2) by the White fungus broth natural cooling after curing, the subsequent White fungus broth is put into quick-frozen refrigerator-freezer cold in -20 DEG C of progress
Freeze 10 hours, until there is no the presence of circulating water on White fungus broth surface；
(3) White fungus broth after freezing is formed using the mold of long 6cm, width 2.5cm, high 1.2cm, is placed in freeze-drying
In machine, the temperature for controlling freeze drier is -50 DEG C, is lyophilized in the vacuum refrigeration environment of vacuum 19pa to moisture content
30%；
(4) White fungus broth after freeze-drying is put into microwave vacuum dryer, controls vacuum degree 100Kpa, microwave power
450W carries out vacuum drying 20min and is down to 6% hereinafter, up to required instant tremella crisp food to moisture content of material；Using multiple
Packaging of aluminium foil bag is closed, is sealed with gas-control packing device to get required instant tremella shortcake snack food.
It is with very good taste that the present embodiment is made instant tremella crisp food, and the nutritional ingredient of tremella has been fully retained, have compared with
High nutritive value.
Embodiment 4
Instant tremella shortcake snack food described in the present embodiment, preparing raw material includes following component: tremella 8kg, rock sugar
5kg, honey 6kg, citric acid 0.08kg, lotus nut starch 0.8kg, water 800kg.
Instant tremella shortcake snack food preparation method is the same as embodiment 3 described in the present embodiment.
It is with very good taste that the present embodiment is made instant tremella crisp food, and the nutritional ingredient of tremella has been fully retained, have compared with
High nutritive value.
Embodiment 5
Instant tremella shortcake snack food described in the present embodiment, preparing raw material includes following component: tremella 9.5kg, ice
Sugared 4.5kg, honey 7kg, citric acid 0.03kg, red date powder 1.2kg, water 950kg.
Instant tremella shortcake snack food preparation method is the same as embodiment 3 described in the present embodiment.
It is with very good taste that the present embodiment is made instant tremella crisp food, and the nutritional ingredient of tremella has been fully retained, have compared with
High nutritive value.
Experimental example
1, Analysis of Nutritive Composition
The Major Nutrient in instant tremella shortcake according to prior art conventional method prepared by the above embodiment of the present invention at
It is analyzed, concrete analysis result see the table below 1.
1 instant tremella custard nutrient analytical table of table
| Nutrient | Content (every 100 grams) | Nutrient | Content (every 100 grams) |
| Heat | 242 kilocalories | Potassium | 1588 milligrams |
| Phosphorus | 369 milligrams | Sodium | 21.1 milligrams |
| Carbohydrate | 84 grams | Magnesium | 54 milligrams |
| Carrotene | 1640 micrograms | Calcium | 36 milligrams |
| Cellulose | 3 grams | Protein | 10 grams |
| Vitamin A | 8 micrograms | Niacin | 1.3 milligram |
| Iron | 1.1 milligram | Zinc | 1.03 milligram |
| Selenium | 1.95 microgram | Fat | 1.4 gram |
| Vitamin E | 1.26 milligram | Riboflavin | 1.25 milligram |
| Manganese | 1.17 milligram | Copper | 1.08 milligram |
| Thiamine | 1.05 milligram |
2, texture analysis experiment
Using TA-XT plus texture analyser, it is measured with food quality and structure instrument to sample made from above-described embodiment 1-3
Hardness and crisp brittleness, and take its average value and (beautiful cheese receives precious Supreme Being cheese with commercially available waffle similar in mouthfeel known to masses
Wafer) it compares.
Experiment is popped one's head in using HDP/BSK, speed 1.50mm/s, test speed 2.00mm/s, speed after survey before surveying
10.00mm/s is displaced 5.0mm, and trigger force 5g, results are averaged.Maximum bursting strength is probe contacts sample and makes its knot
The maximum dynamics of structure fracture, maximum bursting strength numerical value is smaller, and representative sample mouthfeel is more crisp；Hardness is representative sample to probe
Resistance, hardness are bigger, it was demonstrated that sample is harder；The shortcake of crisp sex index representative sample, crisp sex index is bigger, and sample shortcake is got over
Greatly.
Specific measurement result see the table below 2.
2 texture characteristic parameter of table
| Sample | First bursting strength | Highest hardness | Crisp sex index |
| Tremella shortcake sample | 330.535±10.05 | 2784.985±25.31 | 16±0.5 |
| Commercially available cheese's waffle | 820.02±17.81 | 1310.525±19.26 | 8±1 |
3, sensory evaluation is tested
The personnel 10 (boys and girls ratio 1:1) by professional sense organ training are selected, 3 Plays of according to the form below are to test specimen
Subjective appreciation is carried out, every full marks are 10 points.Random number is carried out to sample, sensory evaluation panelists are objective, independent
It scores, separated in time between the evaluation of each sample is gargled using clear water, between each other not communication and discussion.Evaluation
When, it between a fritter sample is placed on molar, slowly stings first and carefully experiences, then chewing food, carefully experience food and exist
Tooth applies the active force generated feeling to before swallowing later.Brittleness be usually tooth for the first time act on after lip not yet
When closure, feeling that oral cavity and ear are experienced；Shortcake is during teeth chewing food, and oral cavity and ear are experienced
The feeling arrived.Specific evaluation result is shown in Table 4.
3 subjective appreciation standard (dividing) of table
4 sensory evaluation scores of table compare
| Sample | Brittleness | Hardness | Shortcake |
| Tremella shortcake sample | 7.2±0.24 | 6.8±0.18 | 8.3±0.15 |
| Commercially available cheese's waffle | 5.5±0.11 | 3.5±0.04 | 4.8±0.08 |
Analysis above data can be seen that the present invention obtained tremella shortcake product low fat, high protein；Vitamin and micro member
Plain comprehensive and rich content, is a kind of new product of nutrient health；Mouthfeel has preferably crisp compared with commercially available wafer
Property, there is stronger hardness than wafer, sting crispy, taste crisp pleasant after chewing and with fresh perfume is
The excellent new product of a mouthfeel.
The above embodiments are merely examples for clarifying the description, and does not limit the embodiments.For institute
For the those of ordinary skill in category field, other various forms of variations or change can also be made on the basis of the above description
It is dynamic.There is no necessity and possibility to exhaust all the enbodiments.And obvious variation extended from this or change
It moves still within the protection scope of the invention.
Claims (10)
1. a kind of instant tremella shortcake snack food, which is characterized in that it prepares the component that raw material includes following parts by weight: tremella 7-
10 parts by weight, sugar 4-5 parts by weight, honey 6-8 parts by weight, citric acid 0.01-0.1 parts by weight, auxiliary and condiment 0.5-1.5 weight
Part, water 700-1000 parts by weight.
2. instant tremella shortcake snack food according to claim 1, which is characterized in that it includes following weight that it, which prepares raw material,
Part component: 9 parts by weight of tremella, sugared 5 parts by weight, 6 parts by weight of honey, 0.05 parts by weight of citric acid, 1 parts by weight of auxiliary and condiment,
900 parts by weight of water.
3. instant tremella shortcake snack food according to claim 1 or 2, it is characterised in that:
The tremella is fresh tremella；
The sugar includes rock sugar and/or white granulated sugar；
The auxiliary and condiment includes jujube, fructus lycii, lotus seeds, green tea or fruit in season.
4. a kind of method for preparing any one of claim 1-3 instant tremella shortcake snack food, which is characterized in that including such as
Lower step:
(1) it takes a selected amount of fresh tremella that water is added to mix, and adds a selected amount of honey, sugar and auxiliary and condiment and mix, and
High-temperature maturing stew into custard；
(2) White fungus broth after curing is cooling, then by White fungus broth cryogenic freezing to surface, there is no water flowings；
(3) White fungus broth after freezing is subjected to frozen dried under vacuum refrigeration environment；
(4) White fungus broth after freeze-drying is dried in vacuo to get required instant tremella crisp food.
5. the method according to claim 4 for preparing the instant tremella shortcake snack food, which is characterized in that the step
(1) in, the mass ratio of the tremella and water is 1:100.
6. the method according to claim 4 or 5 for preparing the instant tremella shortcake snack food, which is characterized in that described
In step (1), the step that stews is is handled under the conditions of cooperation low-frequency ultrasonic waves, and the frequency for controlling the ultrasonic wave is
20KHz-30KHz。
7. according to the described in any item methods for preparing the instant tremella shortcake snack food of claim 4-6, which is characterized in that
In the step (2), the temperature of the cryogenic freezing step is lower than -20 DEG C.
8. according to the described in any item methods for preparing the instant tremella shortcake snack food of claim 4-7, which is characterized in that
In the step (3), the temperature for controlling the step of freeze drying is -45~-55 DEG C, and pressure is vacuum 18-20pa, and is lyophilized to institute
The moisture content of White fungus broth is stated to 30%.
9. according to the described in any item methods for preparing the instant tremella shortcake snack food of claim 4-8, which is characterized in that
It further include that White fungus broth is subjected to formed in mould step before the step of freeze drying in the step (3).
10. according to the described in any item methods for preparing the instant tremella shortcake snack food of claim 4-9, feature exists
In in the step (4), the vacuum drying step is in vacuum microwave drying, and controlling vacuum degree is 80-120Kpa, microwave
Power 400-500W.
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| AU2020202098B1 (en) * | 2019-10-22 | 2021-01-21 | Brilliance Bio-Tech Co.,Ltd. | Efficient and high-quality preparation method of flavor vegetable soluble reconstituted beans based on kale |
| CN112970803A (en) * | 2021-03-04 | 2021-06-18 | 福建省古田县茄宝食品有限公司 | Starch-free edible fungus noodle |
| CN114586971A (en) * | 2022-03-30 | 2022-06-07 | 江南大学 | Method for reducing preparation energy consumption of instant white fungus soup |
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