CN112931853A - Edible fungus puffed food and preparation method thereof - Google Patents
Edible fungus puffed food and preparation method thereof Download PDFInfo
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- UAUDZVJPLUQNMU-KTKRTIGZSA-N erucamide Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(N)=O UAUDZVJPLUQNMU-KTKRTIGZSA-N 0.000 claims abstract description 35
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- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 claims abstract description 35
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 claims abstract description 35
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- 238000012545 processing Methods 0.000 claims abstract description 19
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- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 claims description 28
- 239000008120 corn starch Substances 0.000 claims description 28
- 239000001310 hydroxy propyl distarch phosphate Substances 0.000 claims description 28
- 235000013825 hydroxy propyl distarch phosphate Nutrition 0.000 claims description 28
- DVROLKBAWTYHHD-UHFFFAOYSA-N hydroxy propyl distarch phosphate Chemical compound OC1C(O)C(OC)OC(CO)C1OC(O)CCOC1C(OC2C(C(O)C(OC3C(C(OP(O)(=O)OC4C(C(O)C(OC)OC4CO)O)C(C)OC3CO)O)OC2COC2C(C(O)C(OC)C(CO)O2)O)O)OC(CO)C(OC)C1O DVROLKBAWTYHHD-UHFFFAOYSA-N 0.000 claims description 28
- 238000000034 method Methods 0.000 claims description 28
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- 241000221987 Russula Species 0.000 claims description 4
- 241000121220 Tricholoma matsutake Species 0.000 claims description 4
- 241000609666 Tuber aestivum Species 0.000 claims description 4
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- 238000010298 pulverizing process Methods 0.000 claims description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 abstract description 21
- 238000000354 decomposition reaction Methods 0.000 abstract description 16
- 235000017557 sodium bicarbonate Nutrition 0.000 abstract description 7
- 229910000030 sodium bicarbonate Inorganic materials 0.000 abstract description 7
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- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/30—Puffing or expanding
- A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
- A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses the technical field of food processing, and provides an edible fungus puffed food and a preparation method thereof, wherein the edible fungus puffed food comprises the following components: edible fungus powder, modified tapioca starch, corn flour, modified leavening agent, hydrolyzed egg yolk powder, salt and white granulated sugar. According to the invention, the leavening agent added into the food raw material is a modified leavening agent, namely stearic acid and erucamide are used as the modifying agent to modify the sodium bicarbonate and the calcium bicarbonate, and the modified sodium bicarbonate and the modified calcium bicarbonate can effectively increase the decomposition temperature, shorten the decomposition interval, increase the decomposition rate and increase the decomposition rate of the leavening agent.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to an edible fungus puffed food and a preparation method thereof.
Background
The puffed food has the characteristics of fine coarse food grain, crisp taste, high digestibility, small nutrient loss, convenience for eating, suitability for people of all ages and the like, and is deeply loved by people. With the improvement of living standard of people, more and more people hope to obtain some special health care efficacy through diet. The puffed food used as both medicine and food can meet the requirement of people. The edible fungi contain rich protein and amino acid, the content of the edible fungi is several times to dozens of times of that of common fruits and vegetables, the edible fungi contain bioactive substances, and the edible fungi have medicinal health care value: anticancer, antibacterial, antivirus, blood pressure lowering, blood lipid reducing, and antithrombotic effects.
The processing types of the edible fungi in the market at present are few, mainly including dried edible fungi, frozen edible fungi, salted edible fungi, edible fungi sauce and the like, the edible fungi are rarely applied to puffed foods, and the problem of low puffing degree exists when the edible fungi are applied to the puffed foods.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides an edible fungus puffed food and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
an edible fungus puffed food is composed of the following components in parts by weight: 45-60 parts of edible fungus powder, 30-40 parts of modified cassava starch, 15-25 parts of corn flour, 1-2 parts of modified leavening agent, 3-9 parts of hydrolyzed yolk powder, 1-1.5 parts of salt and 2-3 parts of white granulated sugar;
the edible fungus powder is prepared by pulverizing one or more of Lentinus Edodes, straw mushroom, Agaricus campestris, Hericium Erinaceus, Tricholoma matsutake, Russula vinifera, and truffle, and mixing.
The preparation method of the modified cassava starch comprises the following steps: after cassava starch and water are mixed into slurry, adding protease which accounts for 0.1-0.6% of the weight of the dry cassava starch, adding glucose oxidase which accounts for 0.04-0.1% of the weight of the dry cassava starch, carrying out enzymolysis for 2-6h at the temperature of 50-60 ℃, and carrying out the enzymolysis process by combining ultrasonic waves; placing the cassava starch slurry after enzymolysis into a microwave field, and heating for 5-10min under the condition that the microwave power is 4500-5500 w; drying and crushing the cassava starch slurry after the microwave treatment to obtain the modified cassava starch.
The ultrasonic power is 500-2000W, and the ultrasonic action is controlled to be 2-6s of interval 1-10s per ultrasonic action.
The preparation method of the modified leavening agent comprises the following steps: the weight ratio is as follows: sequentially weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide 20: 25-45: 5-10: 2-5; sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide are poured into a mixing barrel, and are mixed and reacted for 1-2 hours at the temperature of 110-150 ℃, and then corn starch, hydroxypropyl distarch phosphate and xanthan gum are poured into the mixing barrel to be fully stirred, so as to obtain the modified leavening agent.
The preparation method of the edible fungus puffed food comprises the following steps:
step 1: weighing the components in parts by weight;
step 2: pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed;
and step 3: pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material;
and 4, step 4: performing microwave treatment on the wet material for 5-10min, pouring into a sealing bag, vacuumizing the sealing bag, and standing for 1 h;
and 5: and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
The humidity of the wet material is 13-15%, and the power of the microwave treatment is 500W; the vacuum degree in the sealed bag is 30-50Pa after the sealed bag is vacuumized.
According to the method, the water solubility of protein in the cassava starch is improved by hydrolyzing the cassava starch protein by using protease, and meanwhile, the cassava starch is subjected to enzymolysis modification in the process of oxidizing glucose by using glucose oxidase as dehydrogenase, so that the viscosity of the cassava starch is improved; in the enzymolysis process, ultrasonic waves are utilized to form cavitation in a cassava starch slurry liquid medium to generate strong shock waves and microjets, so that the enzymolysis efficiency can be improved; after the enzymolysis is finished, the cassava starch slurry is subjected to microwave treatment, physical property modification is carried out on the cassava starch slurry by using microwave heating treatment, and the modification effect of the cassava starch is improved by matching with the enzymolysis, so that the edible fungus puffed food added with the modified cassava starch is completely formed, and the puffing degree is higher.
The leavening agent added in the food raw material is a modified leavening agent, namely stearic acid and erucamide are used as the modifying agent to modify the sodium bicarbonate and the calcium bicarbonate, the modified sodium bicarbonate and the modified calcium bicarbonate can effectively improve the decomposition temperature, shorten the decomposition interval, improve the decomposition rate and improve the decomposition rate of the leavening agent, the thermal decomposition reaction of the sodium bicarbonate and the calcium bicarbonate before and after modification conforms to the Avrami-Erofeev equation in the 'nucleation and nucleus growth' mechanism, the addition of the stearic acid and the erucamide can cause the increase of a nucleus growth factor n, the activation energy Ea of the modified sodium bicarbonate and the calcium bicarbonate is also improved, so that the edible fungus puffed food added with the modified leavening agent has high puffing efficiency and better water solubility and water absorption.
In the preparation process, the wet materials which are uniformly mixed are heated by microwaves, and are bagged, vacuumized and stood for puffing, so that the materials are uniformly mixed and have no bubbles inside, and the uniform thickness and the intact appearance of the puffed edible fungus food are ensured.
Detailed Description
The technical solutions in the embodiments of the present invention are clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments.
The puffed food has the characteristics of fine coarse food grain, crisp taste, high digestibility, small nutrient loss, convenience for eating, suitability for people of all ages and the like, and is deeply loved by people. With the improvement of living standard of people, more and more people hope to obtain some special health care efficacy through diet. The puffed food used as both medicine and food can meet the requirement of people. The edible fungi contain rich protein and amino acid, the content of the edible fungi is several times to dozens of times of that of common fruits and vegetables, the edible fungi contain bioactive substances, and the edible fungi have medicinal health care value: anticancer, antibacterial, antivirus, blood pressure lowering, blood lipid reducing, and antithrombotic effects. The processing types of the edible fungi in the market at present are few, mainly including dried edible fungi, frozen edible fungi, salted edible fungi, edible fungi sauce and the like, the edible fungi are rarely applied to puffed foods, and the problem of low puffing degree exists when the edible fungi are applied to the puffed foods. In order to solve the technical problem, the invention provides an edible fungus puffed food which comprises the following components in parts by weight: 45-60 parts of edible fungus powder, 30-40 parts of modified cassava starch, 15-25 parts of corn flour, 1-2 parts of modified leavening agent, 3-9 parts of hydrolyzed yolk powder, 1-1.5 parts of salt and 2-3 parts of white granulated sugar;
the edible fungus powder is prepared by pulverizing one or more of Lentinus Edodes, straw mushroom, Agaricus campestris, Hericium Erinaceus, Tricholoma matsutake, Russula vinifera, and truffle, and mixing.
In the invention, the edible fungus puffed food is characterized by comprising the following components in parts by weight: 45-60 parts of edible fungus powder, 30-40 parts of modified cassava starch, 15-25 parts of corn flour, 1-2 parts of modified leavening agent, 3-9 parts of hydrolyzed yolk powder, 1-1.5 parts of salt and 2-3 parts of white granulated sugar; the edible fungus powder is prepared by pulverizing one or more of Lentinus Edodes, straw mushroom, Agaricus campestris, Hericium Erinaceus, Tricholoma matsutake, Russula vinifera, and truffle, and mixing.
According to the method, the water solubility of protein in the cassava starch is improved by hydrolyzing the cassava starch protein by using protease, and meanwhile, the cassava starch is subjected to enzymolysis modification in the process of oxidizing glucose by using glucose oxidase as dehydrogenase, so that the viscosity of the cassava starch is improved; in the enzymolysis process, ultrasonic waves are utilized to form cavitation in a cassava starch slurry liquid medium to generate strong shock waves and microjets, so that the enzymolysis efficiency can be improved; after the enzymolysis is finished, the cassava starch slurry is subjected to microwave treatment, physical property modification is carried out on the cassava starch slurry by using microwave heating treatment, and the modification effect of the cassava starch is improved by matching with the enzymolysis, so that the edible fungus puffed food added with the modified cassava starch is completely formed, and the puffing degree is higher.
According to the invention, the leavening agent added into the food raw material is a modified leavening agent, namely stearic acid and erucamide are used as the modifying agent to modify the sodium bicarbonate and the calcium bicarbonate, the modified sodium bicarbonate and the modified calcium bicarbonate can effectively increase the decomposition temperature, shorten the decomposition interval, increase the decomposition rate and increase the decomposition rate of the leavening agent, the thermal decomposition reaction of the sodium bicarbonate and the calcium bicarbonate before and after modification conforms to the Avrami-Erofeev equation in the 'nucleation and nucleus growth' mechanism, the addition of the stearic acid and the erucamide can cause the increase of the nucleus growth factor n, the activation energy Ea of the modified sodium bicarbonate and the calcium bicarbonate is also increased, so that the edible fungus puffed food added with the modified leavening agent has high puffing efficiency and better water solubility and water absorption.
In the invention, in the preparation process, the uniformly mixed wet material is heated by microwaves, and is bagged, vacuumized and stood for puffing treatment, so that the material is uniformly mixed and has no bubbles inside, and the expanded edible fungus food obtained by puffing has uniform thickness and good appearance.
The following will further describe the technical effects of the puffed edible mushroom food and the preparation method thereof according to the present invention with reference to specific examples, but the specific implementation methods mentioned in these examples are only illustrative and explanatory of the technical solution of the present invention, and do not limit the implementation scope of the present invention, and all modifications and substitutions based on the above principles should be within the protection scope of the present invention.
Example 1
After cassava starch and water are mixed into slurry, adding protease according to 0.1 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.04 percent of the mass of the dry cassava starch, carrying out enzymolysis for 2 hours at the temperature of 50 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 500W, and the action of the ultrasonic waves is controlled to be intermittent for 1 second every 2 seconds of the ultrasonic action; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 5min under the condition that the microwave power is 4500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 25: 5: 2; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 110 ℃ for 1h, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 45 parts of edible fungus powder, 30 parts of modified tapioca starch, 15 parts of corn flour, 1 part of modified leavening agent, 3 parts of hydrolyzed yolk powder, 1 part of salt and 2 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly to obtain a wet material with the humidity of 13%; performing microwave treatment on the wet material for 5min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 30 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Example 2
After cassava starch and water are mixed into slurry, adding protease according to 0.1 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.04 percent of the mass of the dry cassava starch, carrying out enzymolysis for 2 hours at the temperature of 50 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 500W, and the action of the ultrasonic waves is controlled to be intermittent for 1 second every 2 seconds of the ultrasonic action; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 5min under the condition that the microwave power is 4500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 25: 5: 2; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 110 ℃ for 1h, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 48 parts of edible fungus powder, 32 parts of modified tapioca starch, 16 parts of corn flour, 1.2 parts of modified leavening agent, 4 parts of hydrolyzed yolk powder, 1.1 parts of salt and 2.2 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly to obtain a wet material with the humidity of 13%; performing microwave treatment on the wet material for 5min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 30 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Example 3
After cassava starch and water are mixed into slurry, adding protease according to 0.35% of the mass of the dry cassava starch, adding glucose oxidase according to 0.07% of the mass of the dry cassava starch, performing enzymolysis for 4 hours at 55 ℃, wherein the enzymolysis process is performed by combining ultrasonic waves, the power of the ultrasonic waves is 1500W, and the action of the ultrasonic waves is controlled to be intermittent for 5s every 4 s; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 7min under the condition that the microwave power is 5000 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide in sequence at a ratio of 20: 35: 7: 3.5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 130 ℃ for 1.5h, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 52 parts of edible fungus powder, 35 parts of modified cassava starch, 20 parts of corn flour, 1.5 parts of modified leavening agent, 6 parts of hydrolyzed egg yolk, 1.25 parts of salt and 2.5 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly to obtain a wet material with the humidity of 14%; performing microwave treatment on the wet material for 7min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 40 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Example 4
After cassava starch and water are mixed into slurry, adding protease according to 0.6 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.1 percent of the mass of the dry cassava starch, carrying out enzymolysis for 6 hours at the temperature of 60 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 1500W, and the action of the ultrasonic waves is controlled to be intermittent for 9s every 5 s; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 10min under the condition that the microwave power is 5500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 45: 10: 5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 150 ℃ for 2 hours, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 55 parts of edible fungus powder, 38 parts of modified tapioca starch, 24 parts of corn flour, 1.8 parts of modified leavening agent, 8 parts of hydrolyzed yolk powder, 1.4 parts of salt and 2.8 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; performing microwave treatment on the wet material for 10min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 50 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Example 5
After cassava starch and water are mixed into slurry, adding protease according to 0.6 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.1 percent of the mass of the dry cassava starch, carrying out enzymolysis for 6 hours at the temperature of 60 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 1500W, and the action of the ultrasonic waves is controlled to be intermittent for 9s every 5 s; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 10min under the condition that the microwave power is 5500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 45: 10: 5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 150 ℃ for 2 hours, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 60 parts of edible fungus powder, 40 parts of modified tapioca starch, 25 parts of corn flour, 2 parts of modified leavening agent, 9 parts of hydrolyzed yolk powder, 1.5 parts of salt and 3 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; performing microwave treatment on the wet material for 10min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 50 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Example 6
After cassava starch and water are mixed into slurry, adding protease according to 0.1 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.04 percent of the mass of the dry cassava starch, carrying out enzymolysis for 2 hours at the temperature of 50 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 500W, and the action of the ultrasonic waves is controlled to be intermittent for 1 second every 2 seconds of the ultrasonic action; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 5min under the condition that the microwave power is 4500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 25: 5: 2; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 110 ℃ for 1h, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing the following components in parts by weight: 60 parts of mushroom powder, 40 parts of modified tapioca starch, 25 parts of corn flour, 2 parts of modified leavening agent, 9 parts of hydrolyzed yolk powder, 1.5 parts of salt and 3 parts of white granulated sugar; pouring mushroom powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; performing microwave treatment on the wet material for 10min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 50 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Example 7
After cassava starch and water are mixed into slurry, adding protease according to 0.6 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.1 percent of the mass of the dry cassava starch, carrying out enzymolysis for 6 hours at the temperature of 60 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 1500W, and the action of the ultrasonic waves is controlled to be intermittent for 9s every 5 s; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 10min under the condition that the microwave power is 5500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 45: 10: 5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 150 ℃ for 2 hours, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 45 parts of edible fungus powder, 30 parts of modified tapioca starch, 15 parts of corn flour, 1 part of modified leavening agent, 3 parts of hydrolyzed yolk powder, 1 part of salt and 2 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly to obtain a wet material with the humidity of 13%; performing microwave treatment on the wet material for 5min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 30 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
The puffed foods prepared in examples 1 to 7 were examined for the degree of puffing, hardness, water solubility index and water absorption index. The specific detection method comprises the following steps:
swelling degree: first, the diameter of the sample is determined: randomly taking 5 times for each sample, calculating the average value of the samples as the diameter of the sample, and dividing the diameter by the diameter mm of the die, wherein the quotient is the expansion degree;
texture: TA-XT2i texture analyzer, HDP/3PB three-point breaking device, the distance between two supports is 50mm, the testing speed is 1mm/s, and the peak value size of the sample fracture part is taken as the hardness of the product, unit N;
water solubility index and water absorption index: grinding the sample into powder, sieving with 40 mesh sieve, accurately weighing about 2g of the extruded sample, placing into a centrifuge tube with known weight, adding 25mI distilled water, oscillating until the puffed material is completely dispersed, keeping the temperature in a water bath at 30 ℃, shaking by hand for 30s at intervals of 10min, centrifuging at 4000rpm by a centrifuge for 15min, and separating supernatant and precipitate. The supernatant was poured into a constant weight weighing bottle (aluminum box) and evaporated to constant weight in an oven at 120 ℃. Water solubility index and water absorption index:
water solubility index is the mass of residue after evaporation of supernatant/mass of sample;
water absorption index is the mass of the pellet after decanting the supernatant/mass of the sample.
The puffed foods prepared in examples 1 to 7 were subjected to sensory evaluation by 6 professional panelists (male and female halves) by descriptive sensory evaluation methods, and color and taste were evaluated, and the sensory index scores were averaged, and the specific evaluation criteria were as follows:
color: the color is uniform, no burnt is generated, and the color is 18 to 25 minutes; the color is not uniform, part is burnt, and 9 to 17 minutes are spent; the color is not uniform, the color is dark and grey, and the color is 0-8 min;
the mouthfeel is as follows: crisp and non-sticking to teeth, 18-25 minutes; -as crispy as possible, slightly sticky to the teeth, 9-17 points; it is hard to chew, 0-8 minutes. The detection results of the existing mushroom puffed food on the market are taken as a control group, and the detection results are shown in table 1:
table 1
In summary, as can be seen from table 1, the puffed edible fungi food prepared by the invention in examples 1-7 has better puffing degree, hardness, water solubility index, water absorption index, color and taste than the prior puffed lentinus edodes food of the control group, wherein the water solubility index and water absorption index in example 4 are the best, and the puffing degree and hardness in example 5 are the best.
Further, the invention also makes systematic research on the process conditions in the edible fungus puffed food and the preparation method thereof, and the following experimental scheme which only explains the obvious influence of the change of the process conditions on the effect of the edible fungus puffed food is all based on the process conditions of the embodiment 4, and is concretely seen in the comparative examples 1-5:
comparative example 1
After cassava starch and water are mixed into slurry, adding protease according to 0.6 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.1 percent of the mass of the dry cassava starch, and carrying out enzymolysis for 6 hours at the temperature of 60 ℃; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 10min under the condition that the microwave power is 5500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 45: 10: 5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 150 ℃ for 2 hours, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 55 parts of edible fungus powder, 38 parts of modified tapioca starch, 24 parts of corn flour, 1.8 parts of modified leavening agent, 8 parts of hydrolyzed yolk powder, 1.4 parts of salt and 2.8 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; performing microwave treatment on the wet material for 10min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 50 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Comparative example 2
After cassava starch and water are mixed into slurry, adding protease according to 0.6 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.1 percent of the mass of the dry cassava starch, carrying out enzymolysis for 6 hours at the temperature of 60 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 1500W, and the action of the ultrasonic waves is controlled to be intermittent for 9s every 5 s; drying and crushing the cassava starch slurry subjected to enzymolysis to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 45: 10: 5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 150 ℃ for 2 hours, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
according to the following steps of 1: 1, weighing mushrooms according to the proportion, grinding the mushrooms and mixing to obtain edible fungus powder;
weighing the following components in parts by weight: 55 parts of edible fungus powder, 38 parts of modified tapioca starch, 24 parts of corn flour, 1.8 parts of modified leavening agent, 8 parts of hydrolyzed yolk powder, 1.4 parts of salt and 2.8 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; performing microwave treatment on the wet material for 10min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 50 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Comparative example 3
Mixing cassava starch with water to obtain a slurry, adding protease in an amount of 0.6% of the mass of the dry cassava starch, adding glucose oxidase in an amount of 0.1% of the mass of the dry cassava starch, performing enzymolysis for 6 hours at the temperature of 60 ℃, drying and crushing the cassava starch slurry after enzymolysis to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 45: 10: 5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 150 ℃ for 2 hours, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 55 parts of edible fungus powder, 38 parts of modified tapioca starch, 24 parts of corn flour, 1.8 parts of modified leavening agent, 8 parts of hydrolyzed yolk powder, 1.4 parts of salt and 2.8 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; performing microwave treatment on the wet material for 10min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 50 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Comparative example 4
The weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 45: 10: 5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 150 ℃ for 2 hours, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 55 parts of edible fungus powder, 38 parts of cassava starch, 24 parts of corn flour, 1.8 parts of modified leavening agent, 8 parts of hydrolyzed yolk powder, 1.4 parts of salt and 2.8 parts of white granulated sugar; pouring edible fungus powder, cassava starch, corn flour, a modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; performing microwave treatment on the wet material for 10min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 50 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Comparative example 5
After cassava starch and water are mixed into slurry, adding protease according to 0.6 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.1 percent of the mass of the dry cassava starch, carrying out enzymolysis for 6 hours at the temperature of 60 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 1500W, and the action of the ultrasonic waves is controlled to be intermittent for 9s every 5 s; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 10min under the condition that the microwave power is 5500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
according to the following steps of 1: 1, weighing mushrooms according to the proportion, grinding the mushrooms and mixing to obtain edible fungus powder;
weighing the following components in parts by weight: 55 parts of edible fungus powder, 38 parts of modified tapioca starch, 24 parts of corn flour, 1.8 parts of leavening agent, 8 parts of hydrolyzed yolk powder, 1.4 parts of salt and 2.8 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, a swelling agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; performing microwave treatment on the wet material for 10min, pouring the wet material into a sealing bag, wherein the power of the microwave treatment is 500W, vacuumizing the sealing bag, and standing for 1h, wherein the vacuum degree in the sealing bag is 50 Pa; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
Comparative example 6
After cassava starch and water are mixed into slurry, adding protease according to 0.6 percent of the mass of the dry cassava starch, adding glucose oxidase according to 0.1 percent of the mass of the dry cassava starch, carrying out enzymolysis for 6 hours at the temperature of 60 ℃, wherein the enzymolysis process is carried out by combining ultrasonic waves, the power of the ultrasonic waves is 1500W, and the action of the ultrasonic waves is controlled to be intermittent for 9s every 5 s; putting the cassava starch slurry after enzymolysis into a microwave field, and heating for 10min under the condition that the microwave power is 5500 w; drying and crushing the cassava starch slurry subjected to microwave treatment to obtain modified cassava starch;
the weight ratio is as follows: weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucic acid amide in sequence at a ratio of 20: 45: 10: 5; pouring sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide into a mixing barrel, mixing and reacting at the temperature of 150 ℃ for 2 hours, then pouring corn starch, hydroxypropyl distarch phosphate and xanthan gum into the mixing barrel, and fully stirring to obtain a modified leavening agent;
weighing mushroom and mushroom according to the proportion of 1: 1, grinding and mixing to obtain edible mushroom powder;
weighing the following components in parts by weight: 55 parts of edible fungus powder, 38 parts of modified tapioca starch, 24 parts of corn flour, 1.8 parts of modified leavening agent, 8 parts of hydrolyzed yolk powder, 1.4 parts of salt and 2.8 parts of white granulated sugar; pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed; pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material with the humidity of 15%; and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
The puffed edible fungus food prepared in comparative examples 1-6 is subjected to detection of puffing degree, hardness, water solubility index and water absorption index, and the color and taste of the puffed finished product are detected, and the test results are shown in the following table 2:
TABLE 2
In summary, as can be seen from table 2, the expanded edible fungi products prepared in comparative examples 1 to 6 have different expansion degree, hardness, water solubility index, water absorption index, and color and taste of the expanded product than those of the expanded edible fungi product prepared in example 4. Wherein, in the comparative example 1, when the cassava starch is modified, the cassava starch is not subjected to ultrasonic treatment, so that the enzymolysis efficiency is reduced; comparative example 2 when the cassava starch is modified, no microwave treatment is performed on the cassava starch, no further physical property modification is performed on the cassava starch, and the modification effect is reduced; comparative example 3 when the modification treatment was performed on the tapioca starch, ultrasonic and microwave treatment was not performed thereon; the cassava starch added in the comparative example 4 is not modified, so that the edible fungus puffed food added with the cassava starch is not completely formed and has low puffing degree; compared with the prior art, the leavening agent added in the preparation process is an unmodified leavening agent, so that the puffing efficiency of the edible fungus puffed food is low, and the water solubility and the water absorption are low; comparative example 6 in the preparation process of the wet material was not microwave treatment, nor vacuumized and static treatment, in the presence of wet material in residual bubble situation.
In summary, according to the edible fungus puffed food and the preparation method thereof provided by the embodiment, the water solubility of protein in the tapioca starch is improved by hydrolyzing the tapioca starch protein with protease, and the viscosity of the tapioca starch is improved by performing enzymolysis modification on the tapioca starch in the process of oxidizing glucose by using glucose oxidase as dehydrogenase; in the enzymolysis process, ultrasonic waves are utilized to form cavitation in a cassava starch slurry liquid medium to generate strong shock waves and microjets, so that the enzymolysis efficiency can be improved; after the enzymolysis is finished, the cassava starch slurry is subjected to microwave treatment, physical property modification is carried out on the cassava starch slurry by using microwave heating treatment, and the modification effect of the cassava starch is improved by matching with the enzymolysis, so that the edible fungus puffed food added with the modified cassava starch is completely formed, and the puffing degree is higher.
The leavening agent added in the food raw material is a modified leavening agent, namely stearic acid and erucamide are used as the modifying agent to modify the sodium bicarbonate and the calcium bicarbonate, the modified sodium bicarbonate and the modified calcium bicarbonate can effectively improve the decomposition temperature, shorten the decomposition interval, improve the decomposition rate and improve the decomposition rate of the leavening agent, the thermal decomposition reaction of the sodium bicarbonate and the calcium bicarbonate before and after modification conforms to the Avrami-Erofeev equation in the 'nucleation and nucleus growth' mechanism, the addition of the stearic acid and the erucamide can cause the increase of a nucleus growth factor n, the activation energy Ea of the modified sodium bicarbonate and the calcium bicarbonate is also improved, so that the edible fungus puffed food added with the modified leavening agent has high puffing efficiency and better water solubility and water absorption.
In the preparation process, the wet materials which are uniformly mixed are heated by microwaves, and are bagged, vacuumized and stood for puffing, so that the materials are uniformly mixed and have no bubbles inside, and the uniform thickness and the intact appearance of the puffed edible fungus food are ensured.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (10)
1. The edible fungus puffed food is characterized by comprising the following components in parts by weight: 45-60 parts of edible fungus powder, 30-40 parts of modified cassava starch, 15-25 parts of corn flour, 1-2 parts of modified leavening agent, 3-9 parts of hydrolyzed yolk powder, 1-1.5 parts of salt and 2-3 parts of white granulated sugar;
the edible fungus powder is prepared by pulverizing one or more of Lentinus Edodes, straw mushroom, Agaricus campestris, Hericium Erinaceus, Tricholoma matsutake, Russula vinifera, and truffle, and mixing.
2. The edible mushroom puffed food according to claim 1, wherein the preparation method of the modified tapioca starch comprises the following steps: after cassava starch and water are mixed into slurry, adding protease which accounts for 0.1-0.6% of the weight of the dry cassava starch, adding glucose oxidase which accounts for 0.04-0.1% of the weight of the dry cassava starch, carrying out enzymolysis for 2-6h at the temperature of 50-60 ℃, and carrying out the enzymolysis process by combining ultrasonic waves; placing the cassava starch slurry after enzymolysis into a microwave field, and heating for 5-10min under the condition that the microwave power is 4500-5500 w; drying and crushing the cassava starch slurry after the microwave treatment to obtain the modified cassava starch.
3. The puffed edible mushroom food as claimed in claim 2, wherein the ultrasonic power is 500-.
4. The puffed edible mushroom food as claimed in claim 2, wherein the ultrasonic power is 550-1500W, and the ultrasonic action is controlled to be 2-9s intermittent per 3-5s ultrasonic action.
5. The edible fungus puffed food as claimed in claim 4, wherein the preparation method of the modified leavening agent comprises the following steps: the weight ratio is as follows: 20: (25-45): (5-10): (5-10): (5-10): (2-5): (2-5) weighing corn starch, hydroxypropyl distarch phosphate, xanthan gum, sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide in sequence; sodium bicarbonate, calcium bicarbonate, stearic acid and erucamide are poured into a mixing barrel, and are mixed and reacted for 1-2 hours at the temperature of 110-150 ℃, and then corn starch, hydroxypropyl distarch phosphate and xanthan gum are poured into the mixing barrel to be fully stirred, so as to obtain the modified leavening agent.
6. The edible mushroom puffed food according to claim 5, which is characterized by comprising the following components in parts by weight: 48-55 parts of edible fungus powder, 32-38 parts of modified tapioca starch, 16-24 parts of corn flour, 1.2-1.8 parts of modified leavening agent, 4-8 parts of hydrolyzed egg yolk powder, 1.1-1.4 parts of salt and 2.2-2.8 parts of white granulated sugar.
7. The edible mushroom puffed food according to claim 6, which is characterized by comprising the following components in parts by weight: 52 parts of edible fungus powder, 35 parts of modified tapioca starch, 20 parts of corn flour, 1.5 parts of modified leavening agent, 6 parts of hydrolyzed egg yolk, 1.25 parts of salt and 2.5 parts of white granulated sugar.
8. The method for preparing an edible mushroom puffed food according to any one of claims 1 to 7, comprising the steps of:
step 1: weighing the components in parts by weight;
step 2: pouring edible fungus powder, modified tapioca starch, corn flour, modified leavening agent and hydrolyzed yolk powder into a stirring barrel to be fully and uniformly mixed;
and step 3: pouring the salt and the white granulated sugar into a stirring barrel, continuously mixing the salt and the white granulated sugar uniformly, adding purified water into the stirring barrel while mixing the salt and the white granulated sugar uniformly, and mixing the mixture uniformly to obtain a wet material;
and 4, step 4: performing microwave treatment on the wet material for 5-10min, pouring into a sealing bag, vacuumizing the sealing bag, and standing for 1 h;
and 5: and adding the mixed wet material into a double-screw extrusion processing and puffing device for extrusion puffing treatment to obtain the edible fungus puffed food.
9. The method for preparing the edible mushroom puffed food according to claim 8, wherein the humidity of the wet material is 13-15%, and the power of the microwave treatment is 500W.
10. The method for preparing an edible mushroom puffed food according to claim 9, wherein the vacuum degree in the sealed bag after the sealed bag is vacuumized is 30 to 50 Pa.
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