CN115336744B - Black fungus leisure food and preparation method thereof - Google Patents

Black fungus leisure food and preparation method thereof Download PDF

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CN115336744B
CN115336744B CN202210996796.5A CN202210996796A CN115336744B CN 115336744 B CN115336744 B CN 115336744B CN 202210996796 A CN202210996796 A CN 202210996796A CN 115336744 B CN115336744 B CN 115336744B
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black fungus
temperature
constant temperature
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oil
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CN115336744A (en
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严松
管立军
高扬
李家磊
王崑仑
李波
周野
陈凯新
姚鑫淼
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FOOD PROCESSING INST OF HEILONGJIANG PROV AGRICULTURAL SCIENCES ACADEMY
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FOOD PROCESSING INST OF HEILONGJIANG PROV AGRICULTURAL SCIENCES ACADEMY
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/02—Dehydrating; Subsequent reconstitution
    • A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Wood Science & Technology (AREA)
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Abstract

The invention provides a black fungus leisure food and a preparation method thereof, belongs to the technical field of food processing, and particularly relates to a preparation method of a black fungus leisure food, comprising the following steps: soaking black fungus to obtain foamed black fungus; blanching the foamed black fungus to obtain cured black fungus; mixing the cured black fungus with oil, and freeze-drying to obtain a black fungus leisure food; and adding beta-cyclodextrin during oil mixing. The black fungus leisure food prepared by the invention has delicious and crisp taste on the premise of ensuring the integrity of the black fungus; by adding the beta-cyclodextrin in an oil mixing mode, the product can be effectively blocked from rapidly adsorbing saliva in the oral cavity, the adsorption of the black fungus leisure food to the saliva in the oral cavity is reduced, the problems of rough mouthfeel and unsmooth swallowing are avoided, the hygroscopicity of the black fungus product can be further reduced, and the storage life of the product is prolonged.

Description

Black fungus leisure food and preparation method thereof
Technical Field
The invention relates to the technical field of food processing, in particular to black fungus leisure food and a preparation method thereof.
Background
The black fungus is an edible fungus with rich nutrition, and is similar to human ears because the black fungus grows on rotten wood; the moth is similar to the butterfly, and the moth is also called wood moth; the chicken is also called a tree chicken because the chicken tastes delicious. According to modern scientific analysis, the nutrition components of the black fungus are as follows: each 100 g of the dry product contains 10.6 g of protein, 0.2 g of fat, 65 g of carbohydrate, 7 g of crude fiber, 375 mg of calcium, 201 mg of phosphorus and 185 mg of iron, and also contains 30.7 mg of vitamin B and 2.7 mg of nicotinic acid. Wherein the protein, vitamin and iron content are respectively one time, two times to five times higher than that of Tremella. Proteins contain a variety of amino acids, especially lysine and leucine, in the most abundant form. Therefore, the black fungus is deeply favored by masses, is often used as an ingredient for cooking various famous dishes of Chinese and Western famous dishes, or is stewed with red dates and lotus seeds by adding sugar, is used as a good snack suitable for four seasons, is crisp and delicious, is smooth and tender, has the effects of stimulating appetite, nourishing and strengthening body. Meanwhile, the black fungus has a certain adsorption capacity, has the effects of clearing stomach and intestine and digesting cellulose on human bodies, and can play a double role in health care and food therapy after being eaten frequently.
The black fungus can also be used as medicine. Medical staff of the past generation has detailed description on the efficacy of the black fungus, for example, the drug effect of the Ming Dynasty Li Shizhen is described in Ben Cao gang mu: the agaric grows on rotten wood, has the characteristics of Gan Gan, is mainly used for tonifying qi, allaying hunger, reducing weight and strengthening the mind, and has the effects of treating hemorrhoids, bloody dysentery, blood stasis and the like. "Auricularia auricula has effects of moistening and strengthening, clearing lung-heat and invigorating qi, replenishing blood and promoting blood circulation, tranquilizing and relieving pain, etc., and is a common prescription medicine for treating lumbago and skelalgia, cramp and numbness of hand and foot, hemorrhoid hemorrhage and puerperal weakness. According to foreign reports, the black fungus can reduce blood clots, alleviate coronary atherosclerosis and has special benefits for preventing and treating coronary heart diseases. Polysaccharide substances contained in the black fungus have a certain anti-tumor effect, and the inhibition rate of the polysaccharide substances to the white mouse sarcoma-180 is reported to be 42.6%. The black fungus is also decocted with water for oral administration, so that cervical cancer and vaginal cancer of women can be treated.
However, the processing degree of the black fungus in China is not high, and the black fungus is still in a low added value stage, and the main application modes are as follows: firstly, the dried edible tree fungus is soaked and then decocted, fried, stewed or cold-mixed and the like as a primary processing raw material. And secondly, the black fungus is used as an auxiliary material for deep processing, such as ice cream, beverage, sauce, biscuits, noodles, cans and the like, added with the black fungus. This results in that although the yield of the edible fungi in China is increased year by year, farmers do not obtain larger profits in the edible fungi production, but suffer losses due to too much price reduction in the edible fungi production. Along with the deep research of the nutritive value and the physiological activity of the edible fungi and the polysaccharide thereof, the demands of people on the edible fungi deep processing products are increasing, but the foods produced by taking the edible fungi as the main material in the market are also the phoenix-shell horns. Therefore, the market in China is urgently required to be provided with a black fungus processed product with high added value and high nutrition so as to solve the problems.
The freeze-dried edible fungus crisp chips are leisure instant food produced by utilizing a vacuum freeze-drying technology, and different tastes such as original taste, barbecue, chocolate, sea salt, mustard and the like can be adjusted according to different consumers. Because the freeze-dried edible fungus crisp chips are subjected to the freeze-drying process under the low-temperature and low-oxygen conditions, compared with the traditional drying method, the loss of heat-sensitive and easily-oxidizable active ingredients is smaller. Meanwhile, the whole freeze-drying process is only sublimation of water, other components of the material have little loss, and the rigid skeleton formed by the freeze-dried edible fungus crisp chips in the freezing process is not changed greatly in the water sublimation process, so that the dried product can keep the original shape, does not generate the phenomenon of shrinkage, can best keep the original color, aroma, taste and nutrition of the edible fungus, can keep the natural pigment unchanged, and can reduce the loss of various aromatic substances at a minimum. Furthermore, freeze-drying also avoids the phenomenon that the general drying method is easy to harden the epidermis. Finally, the vacuum and low-temperature environment in the processing process of the jelly fungi freeze-dried crisp chips inhibit the functions of microorganism reproduction and enzyme, the freeze-dried food is thoroughly dehydrated, the moisture content is low, the reproduction of microorganisms is not facilitated, the jelly fungi freeze-dried crisp chips can be stored for a long time and are not easy to deteriorate, and the jelly fungi freeze-dried crisp chips can be stored for 3-5 years at normal temperature under the vacuum packaging condition. Meanwhile, after the agaric is subjected to vacuum freeze drying, the weight is reduced, the density is reduced, the packaging and transportation are convenient, and the cost is low. Therefore, the freeze-dried black fungus crisp has wide market prospect and development potential.
However, due to the colloid characteristics of the black fungus, the appearance of the directly freeze-dried black fungus product is damaged, and the integrity of the black fungus cannot be ensured; the taste is not crisp enough; the smell of the black fungus cannot be covered, so that the taste quality is greatly influenced; in the process of swallowing after chewing, a great deal of saliva in the oral cavity is adsorbed, and the swallowing feeling is poor; the product has poor moisture-proof capability in the later period, short shelf life and the like.
Disclosure of Invention
In view of the above, the invention provides a preparation method of the black fungus leisure food, and the black fungus leisure food prepared by the preparation method solves the problem that the product adsorbs a large amount of oral saliva on the basis of ensuring the integrity, thereby greatly improving the swallowing feeling.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of black fungus leisure food, which comprises the following steps:
soaking black fungus to obtain foamed black fungus;
blanching the foamed black fungus to obtain cured black fungus;
mixing the cured black fungus with oil, and freeze-drying to obtain a black fungus leisure food; and adding beta-cyclodextrin during oil mixing.
Preferably, the oil for oil blending is palm oil; the oil mixing mode comprises the following steps: beta-cyclodextrin is added into palm oil to be mixed with the cured black fungus.
Preferably, the addition amount of the palm oil is 0.5-5% of the mass of the cured black fungus; the addition amount of the beta-cyclodextrin is 0.001-0.006% of the mass of the cured black fungus.
Preferably, the soaking adds a hardening embrittling agent; the hardening embrittling agent includes maltose and calcium chloride.
Preferably, the addition amount of the maltose is 0.1-3% of the mass of the soaking water, and the addition amount of the calcium chloride is 0.1-2% of the mass of the soaking water.
Preferably, the soaking time is 2-4 hours.
Preferably, the freeze-drying time is 15 to 25 hours.
Preferably, the freeze-drying comprises a prefreezing stage, a sublimating stage and an analyzing stage.
Preferably, the temperature of the pre-freezing stage is-50 ℃; the sublimation stage comprises 2 constant-temperature sublimation sections, namely a first constant-temperature sublimation section and a second constant-temperature sublimation section; the temperature of the first constant temperature sublimation section is minus 35 ℃, and the temperature of the second constant temperature sublimation section is minus 15 ℃; the analysis stage comprises 4 constant temperature analysis sections, namely a first constant temperature analysis section, a second constant temperature analysis section, a third constant temperature analysis section and a fourth constant temperature analysis section; the temperature of the first constant temperature analysis section is 0 ℃, the temperature of the second constant temperature analysis section is 35 ℃, the temperature of the third constant temperature analysis section is 55 ℃, and the temperature of the fourth constant temperature analysis section is 70 ℃.
The invention also provides the black fungus leisure food prepared by the preparation method, and the black fungus leisure food has good flavor, crisp taste, good swallowing feeling and strong moisture resistance.
The beneficial effects are that:
the invention provides a preparation method of black fungus leisure food, which comprises the following steps: soaking black fungus to obtain foamed black fungus; blanching the foamed black fungus to obtain cured black fungus; mixing the cured black fungus with oil, and freeze-drying to obtain a black fungus leisure food; and adding beta-cyclodextrin during oil mixing. According to the invention, the black fungus is soaked, blanched and pre-treated with oil, and then freeze-dried, so that the prepared black fungus leisure food is delicious and crisp in taste on the premise of ensuring the integrity of the black fungus; the beta-cyclodextrin is added during oil mixing in the preparation of the black fungus leisure food, has low water solubility and no hygroscopicity, and can effectively block the product from rapidly adsorbing saliva in the oral cavity, so that the adsorption of the black fungus leisure food to the saliva in the oral cavity is reduced, the problems of rough mouthfeel and unsmooth swallowing are avoided, and further, the hygroscopicity of the product can be reduced by adding the beta-cyclodextrin in the preparation of the black fungus leisure food, and the storage life of the product is prolonged.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions of the prior art, the drawings that are needed in the embodiments will be briefly described below, it being obvious that the drawings in the following description are only some embodiments of the present invention, and that other drawings may be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is an appearance diagram of the black fungus snack food prepared in example 1.
Detailed Description
The invention provides a preparation method of black fungus leisure food, which comprises the following steps:
soaking black fungus to obtain foamed black fungus;
blanching the foamed black fungus to obtain cured black fungus;
mixing the cured black fungus with oil, and freeze-drying to obtain a black fungus leisure food; and adding beta-cyclodextrin during oil mixing.
The invention soaks the black fungus to obtain the foamed black fungus. In the invention, the black fungus is preferably dried black fungus, and more preferably dried black fungus with complete shape. The invention has no special limitation on the source of the black fungus, and the black fungus can be obtained by adopting the conventional commercial products in the field. The black fungus is preferably cleaned before being soaked, more preferably 2-3 times of cleaning; the cleaning preferably does not damage the surface structure of the black fungus so as to ensure the integrity of the black fungus product. The method of the present invention is not particularly limited, and a conventional method of cleaning in the art may be employed. The invention mainly cleans the black fungus to remove floating impurities, dust and the like mixed in the black fungus. The mass ratio of the black fungus to the water during soaking is preferably 1:20-40, more preferably 1:25-35, and even more preferably 1:30. in the present invention, the hardening embrittling agent is preferably added to the immersing water; the hardening embrittling agent preferably comprises maltose and calcium chloride; the addition amount of the maltose is preferably 0.1-3% of the mass of the soaking water, more preferably 0.3-2.5%, and even more preferably 1%; the amount of calcium chloride added is preferably 0.1 to 2% by mass, more preferably 0.2 to 1.5% by mass, still more preferably 0.4 to 1% by mass, still more preferably 0.6 to 0.7% by mass, and most preferably 0.4% by mass of the immersing water. When the hardening embrittlement agent is added to the soaking water, the mass ratio of the black fungus to the water is the mass of the water when the hardening embrittlement agent is not added. The soaking time of the present invention is preferably 2 to 4 hours, more preferably 3 hours, and most preferably 2 hours. According to the invention, calcium chloride is added into the water produced by soaking the black fungus, and the calcium chloride can solidify the soluble pectin into gel insoluble calcium pectate, so that the product is easier to keep brittleness and hardness. The freeze-dried food has low moisture content, loose and porous inside and is extremely easy to absorb moisture, and moisture absorption is a key factor influencing brittleness.
After the foamed black fungus is obtained, the foamed black fungus is blanched to obtain the cured black fungus. The addition amount of the water in the blanching process is preferably based on the mass of the black fungus before soaking, and the mass ratio of the black fungus to the water in the blanching process is preferably 1:20-40, more preferably 1:30. preferably adding a flavoring substance in the blanching process; the flavoring material is preferably added to the water before the foamed black fungus is added to the water. In the present invention, the seasoning matter preferably includes one or more of soy sauce, yeast extract, salt and sugar, and more preferably soy sauce, yeast extract, salt and sugar. In the present invention, the soy sauce is preferably soy sauce powder; the addition amount of the soy sauce powder is preferably 0.1-3% of the mass of the blanching water, more preferably 0.4-2%, and even more preferably 1%; the addition amount of the yeast extract is preferably 0.1 to 1%, more preferably 0.4 to 0.8%, even more preferably 0.5%, and most preferably 0.4% of the mass of the blanching water; the addition amount of the salt is preferably 0.01 to 0.5 percent, more preferably 0.03 to 0.2 percent, and even more preferably 0.1 percent of the mass of the blanching water; the sugar is preferably maltose, and the amount of maltose added is preferably 0.05% to 1% by mass, more preferably 0.1% to 0.8% by mass, and still more preferably 0.2% by mass of the blanching water. The source of the soy sauce, the yeast extract, the salt and the sugar is not particularly limited, and the soy sauce, the yeast extract, the salt and the sugar are commercially available products. The yeast extract used in the examples of the present invention is the yeast extract Y302 provided by the fresh biotechnology company of guangxi. The time for blanching according to the present invention is preferably 2 to 5 minutes, more preferably 3 to 4 minutes, and most preferably 2 minutes. The blanching according to the invention is preferably carried out in a blanching machine. The blanching is mainly carried out on the black fungus to remove harmful substances in the black fungus, and the solubility of dietary fibers and black fungus polysaccharide in the black fungus leisure food is improved, so that the black fungus is easy to absorb. In the invention, the surface moisture of the black fungus is preferably drained after blanching, and the black fungus is cooled to room temperature to obtain the cured black fungus. According to the invention, the seasoning matter with the fresh-improving effect is added in the blanching process, so that the seasoning matter can penetrate into the auricularia auricula, and the peculiar smell of the auricularia auricula is removed, so that the prepared auricularia auricula leisure food is delicious in taste and free of peculiar smell.
After the cured black fungus is obtained, the cured black fungus is mixed with oil and then subjected to freeze drying, so that the black fungus leisure food is obtained.
In the present invention, the oil for oil blending is preferably palm oil; the addition amount of the palm oil is preferably 0.5% -5% of the mass of the cured black fungus, more preferably 2% -4%, and most preferably 2%. In the process of mixing the oil, the invention preferably adds beta-cyclodextrin into palm oil to mix with the cured black fungus. In the present invention, the amount of the beta-cyclodextrin to be added is preferably 0.001% to 0.006%, more preferably 0.003% to 0.005%, and most preferably 0.003% of the mass of the cured black fungus. The sources of palm oil and beta-cyclodextrin are not particularly limited in the invention, and the palm oil and beta-cyclodextrin can be obtained by adopting products which are conventionally and commercially available in the field. The invention mixes the palm oil, which can play the roles of shortening and improving the brittleness. According to the invention, the beta-cyclodextrin is added in the oil mixing process, the water solubility of the beta-cyclodextrin is low, the beta-cyclodextrin has no hygroscopicity, and the product can be effectively blocked from rapidly adsorbing saliva in the oral cavity, so that the adsorption of the black fungus leisure food to the saliva in the oral cavity is reduced, and the problems of rough mouthfeel and unsmooth swallowing are avoided. The method for stirring the oil is not particularly limited, and the oil is uniformly stirred by adopting a conventional method in the field.
After the cured black fungus is mixed with oil, the cured black fungus obtained by mixing with oil is freeze-dried. In the present invention, the time for the freeze-drying is preferably 15 to 25 hours, more preferably 20 hours. In the present invention, the freeze-drying preferably includes a prefreezing stage, a sublimating stage and a analyzing stage which are sequentially performed.
In the present invention, the prefreezing temperature is preferably-50 ℃; the time of the pre-freezing stage is preferably 50 to 130min, more preferably 90min. The time for cooling to the prefreezing temperature from normal temperature is preferably 90min. The prefreezing can achieve the main performance of protecting the black fungus, and obtain a frozen product with complete structure, so as to be beneficial to sublimation of water. The prefreezing stage of the present invention is carried out under normal pressure.
In the freeze drying process, after the prefreezing is finished, the invention carries out a sublimation stage and an analysis stage; the sublimation stage and the desorption stage are preferably carried out under a vacuum degree of 10Pa or less.
In the present invention, the sublimation stage preferably includes 2 constant temperature sublimation sections, and the 2 constant temperature sublimation sections are a first constant temperature sublimation section and a second constant temperature sublimation section, respectively; the invention realizes the connection of different constant temperature sublimation sections through 2 variable temperature sublimation sections. In the present invention, the temperature of the first isothermal sublimation section is preferably-35 ℃; the time of the first constant temperature sublimation section is preferably 150-250 min, more preferably 200min; the temperature of the second constant temperature sublimation section is preferably-15 ℃; the time of the second constant temperature sublimation period is preferably 160-240 min, more preferably 200min.
In the invention, the 2 variable-temperature sublimation sections are a first variable-temperature sublimation section and a second variable-temperature sublimation section respectively. The first variable-temperature sublimation section is formed by heating from the temperature of the pre-freezing stage to the temperature of the first constant-temperature sublimation section for 10min; the second temperature-changing sublimation section is formed by heating from the temperature of the first constant temperature sublimation section to the temperature of the second constant temperature sublimation section, and the time is 10min. The sublimation stage of the invention ensures that 90% of water is removed on the premise of energy conservation.
In the present invention, the resolving stage preferably comprises 4 isothermal resolving stages. The 4 constant temperature analysis sections are preferably a first constant temperature analysis section, a second constant temperature analysis section, a third constant temperature analysis section and a fourth constant temperature analysis section. The invention realizes the connection of 4 constant temperature analysis sections through 4 variable temperature analysis sections. In the present invention, the temperature of the first isothermal analytical section is preferably 0 ℃; the time of the first constant temperature analysis section is preferably 100-180 min, more preferably 140min; the temperature of the second constant temperature analysis section is preferably 35 ℃; the time of the second constant temperature analysis section is preferably 90-170 min, more preferably 130min; the temperature of the third constant temperature analysis section is preferably 55 ℃; the time of the third constant temperature analysis section is preferably 125-205 min, more preferably 165min; the temperature of the fourth constant temperature analysis section is preferably 70 ℃; the time of the fourth constant temperature analysis section is preferably 60 to 160 minutes, more preferably 110 minutes.
In the invention, the 4 temperature-changing analysis sections comprise a first temperature-changing analysis section, a second temperature-changing analysis section, a third temperature-changing analysis section and a fourth temperature-changing analysis section. The temperature of the first temperature-changing analysis section is raised to the temperature of the first constant temperature analysis section by the temperature of the fourth constant temperature sublimation section, and the time of the first temperature-changing analysis section is 10min; the second temperature-changing analysis section is formed by heating the temperature of the first constant temperature analysis section to the temperature of the second constant temperature analysis section, and the time of the second temperature-changing analysis section is 20min; the temperature of the third temperature-changing analysis section is raised to the temperature of the third constant temperature analysis section, and the time of the third temperature-changing analysis section is 15min; the fourth temperature-changing analysis section is formed by heating the temperature of the third constant temperature analysis section to the temperature of the fourth constant temperature analysis section, and the time of the fourth temperature-changing analysis section is 10min. According to the invention, the analysis stage improves the taste quality of the product by increasing the temperature step by step through sectional analysis and drying on the premise of energy conservation.
In the present invention, the freeze-dried product preferably further comprises seasoning and packaging. The flavoring mode is not particularly limited in the invention, and the conventional flavoring mode in the field can be adopted. The invention preferably carries out weighing, bagging, adding the deoxidizer and packaging and forming. The invention has no special limit to the weight of the weighing, and the weight of the weighing is packaged and bagged by adopting the conventional method in the field; the bagging method is not particularly limited, and a conventional method is adopted; the type and the source of the deoxidizer are not particularly limited, and the deoxidizer can be a conventional commercial product.
The invention also provides the black fungus leisure food prepared by the technical scheme, and the black fungus leisure food has good flavor, crisp taste, good swallowing feeling and strong moisture resistance.
For further explanation of the present invention, the black fungus snack food and the preparation method thereof provided by the present invention are described in detail below with reference to the accompanying drawings and examples, but they should not be construed as limiting the scope of the present invention.
Example 1
1. Cleaning black fungus: 1kg of black fungus is taken to clean the black fungus for 2-3 times, the surface structure of the black fungus is not damaged in the cleaning process, and mixed floating impurities, dust and the like are removed.
2. Soaking: soaking Auricularia auricula (L.) Undersche obtained by cleaning in step 1 in 20kg of water (20 times of Auricularia auricula (L.) Undersche), and adding 0.06kg of maltose (0.3% of water mass) and 0.12kg of GaCl 2 (0.6% of water mass) for 3h.
Blanching: 30kg of water (30 times the mass of the black fungus) was added to the blanching tank, 0.6kg of soy sauce powder (2% by mass of the blanching water), 0.15kg of yeast extract (0.5% by mass of the blanching water), 0.009kg of salt (0.03% by mass of the blanching water) and 0.03kg of maltose (0.1% by mass of the blanching water) were added to the water, and the foamed black fungus was blanched in the water added with the above-mentioned flavoring agent for 4 minutes. Draining off the surface water of the black fungus, and finally cooling to room temperature to obtain 8kg of cured black fungus.
And (3) oil mixing: 0.00040kg (0.005% of the mass of the cured black fungus) of beta-cyclodextrin was added to 0.04kg (0.5% of the mass of the cured black fungus) of palm oil, and the palm oil mixture was stirred uniformly with the cured black fungus obtained by blanching.
3. Freeze drying
The black fungus after oil mixing is put into vacuum freeze drying equipment for freeze drying, the pre-freezing stage of the freeze drying process is carried out under normal pressure, the sublimation stage and the analysis stage are carried out under the condition that the vacuum degree is less than or equal to 10Pa, and the specific parameters are shown in the table 1:
TABLE 1 Freeze drying temperature settings for Auricularia auricula
Figure GDA0004147738290000081
4. Post-treatment
The freeze-dried black fungus material is subjected to seasoning processing, and is added into different flavoring agents to obtain foods with different tastes, such as sweet, salty, tomato, spicy and the like, so as to obtain the instant black fungus snack food shown in the figure 1, wherein the obtained black fungus snack food is bright in color and luster, and can keep the original color and complete outline of the black fungus;
5. packaging arrangement
Weighing the instant snack food, bagging, adding the deoxidizer, and packaging and molding to obtain the black fungus snack food.
Example 2
The black fungus pretreatment is as follows:
soaking: soaking Auricularia in 30kg water (30 times of Auricularia) with 0.3kg maltose (1% of water mass) and 0.12kg GaCl 2 (0.4% of water mass) for 2h.
Blanching: adding 30kg of water (30 times of the mass of black fungus) into a blanching tank, adding 0.3kg of soy sauce powder (1% of the mass of blanching water), 0.12kg of yeast extract (0.4% of the mass of blanching water), 0.03kg of salt (0.1% of the mass of blanching water) and 0.06kg of maltose (0.2% of the mass of blanching water) into the water added with the flavoring agent, blanching for 2 minutes; draining off the surface moisture of the black fungus; finally cooling to room temperature to obtain 8kg of cured black fungus.
And (3) oil mixing: 0.00024kg (0.003% of the mass of the cured black fungus) of beta-cyclodextrin was added to 0.16kg (2% of the mass of the cured black fungus) of palm oil, and the palm oil mixture and the cured black fungus were stirred uniformly.
Other preparation conditions were the same as in example 1.
Example 3
The black fungus pretreatment is as follows:
soaking: soaking Auricularia in 40kg water (40 times of Auricularia) with 1kg maltose (2.5% of water mass) and 0.08kg GaCl 2 (0.2% of water mass) for 4h.
Blanching: adding 40kg (40 times of the mass of the black fungus) of water into a blanching tank, adding 0.16kg of soy sauce powder (0.4% of the mass of blanching water), 0.32kg of yeast extract (0.8% of the mass of blanching water), 0.08kg of salt (0.2% of the mass of blanching water) and 0.32kg of maltose (0.8% of the mass of blanching water) into the water added with the flavoring agent, blanching for 3 minutes; draining off the surface moisture of the black fungus; finally cooling to room temperature to obtain 8kg of cured black fungus.
And (3) oil mixing: to 0.32kg (4% of the mass of the aged black fungus) of palm oil was added 0.00008kg (0.001% of the mass of the aged black fungus) of beta-cyclodextrin, and the palm oil mixture and the aged black fungus were stirred uniformly.
Other preparation methods were the same as in example 2.
Example 4
The preparation method is the same as in example 2, except that the addition amount of beta-cyclodextrin is 0.00048g (the addition amount of beta-cyclodextrin is 0.006% of the mass of the cured black fungus).
Example 5
The preparation method is the same as in example 2, except that the addition amount of calcium chloride is 0.03kg (the addition amount of calcium chloride is 0.1% of the mass of the soaking water).
Example 6
The preparation method is the same as in example 2, except that the addition amount of calcium chloride is 0.6kg (the addition amount of calcium chloride is 2% of the mass of the soaking water).
Example 7
The preparation method is the same as in example 2, except that the addition amount of calcium chloride is 0.3g (the addition amount of calcium chloride is 1% of the mass of the soaking water).
Example 8
The preparation method was the same as in example 2 except that the addition amount of calcium chloride was 0.21g (the addition amount of calcium chloride was 0.7% of the mass of the soaking water).
Example 9
The preparation method is the same as in example 2, except that the addition amount of calcium chloride is 0.45g (the addition amount of calcium chloride is 1.5% of the mass of the soaking water).
Example 10
The preparation method was the same as in example 2 except that the amount of maltose added in the soaking water was 0.03g (the amount of maltose added was 0.1% of the mass of the soaking water).
Example 11
The preparation method was the same as in example 2 except that the amount of maltose added in the soaking water was 0.9g (the amount of maltose added was 3% of the mass of the soaking water).
Example 12
The preparation method was the same as in example 2 except that the amount of palm oil added was 0.4g (the amount of palm oil added was 5% of the mass of the aged black fungus).
Comparative example 1
The other preparation methods were the same as in example 2 without adding calcium chloride and maltose.
Comparative example 2
The other preparation methods are the same as in example 2, except that no flavoring agent is added to the blanching water.
Comparative example 3
The oil blending treatment and the addition of beta-cyclodextrin are not carried out, and other preparation processes are the same as in example 2.
Comparative example 4
The oil blending treatment was carried out, but no beta-cyclodextrin was added to the oil, and the other preparation processes were the same as in example 2.
Comparative example 5
Maltose was not added during the soaking and seasoning processes, and the other preparation processes were the same as in example 2.
Comparative example 6
The procedure of example 2 was followed using olive oil instead of palm oil, without the addition of beta-cyclodextrin.
Comparative example 7
The procedure of example 2 was followed using corn oil instead of palm oil, without the addition of beta-cyclodextrin.
Application example 1
Sensory evaluation test
Sensory evaluation teams were prepared to perform sensory evaluation on the freeze-dried black fungus snack foods prepared in examples 1 to 12 and comparative examples 1 to 7. The sensory evaluation method comprises the following steps: sensory evaluation is completed in a food sensory evaluation room, the indoor temperature is 25 ℃, a sensory evaluation group consists of 20 people (the ratio of men to women is 1:1, the ages are 18-60), sensory evaluation personnel smell, taste are normal, no-smoke wine is preferred, systematic training is carried out before the sensory evaluation is participated, the samples are coded, and the test samples are randomized. The sample adopts scoring system, full score 100, color (full score 10), appearance integrity (full score 10), taste and smell (full score 20), crispness (full score 40), swallowing feel (full score 20), and the higher the final comprehensive score is, the better the product quality is.
The sensory evaluation criteria are shown in table 2.
TABLE 2 sensory evaluation criteria
Figure GDA0004147738290000111
The sensory evaluation results are shown in table 3.
Table 3 sensory evaluation scoring table
Figure GDA0004147738290000112
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Figure GDA0004147738290000121
As can be seen from table 3, the crispness and swallowing feeling of the black fungus snack food obtained by the invention are superior to those of other treatment groups, and are higher in terms of color, appearance integrity and taste and smell, the comprehensive score reaches 90 points, and the overall evaluation is higher than that of other treatment groups. The evaluation results of examples 1-12 and comparative examples 3-4 show that the addition of beta-cyclodextrin can remarkably improve the problems of rough mouthfeel and unsmooth swallowing of the black fungus snack food, and the taste of the black fungus snack food is smooth. The evaluation results of examples 1 to 12 and comparative example 1 show that the addition of calcium chloride and maltose can significantly improve the crispness of the black fungus snack food. The evaluation results of examples 1 to 12 and comparative example 2 show that the addition of the flavoring agent contributes to the improvement of the flavor of the black fungus snack food. The evaluation results of examples 1 to 12 and comparative examples 6 to 7 show that the use of palm oil as a raw material for black fungus snack foods can more remarkably improve the crunchiness of the products.
Application example 2
Friability shelf life detection
After the moisture content and brittleness of the black fungus snack food prepared in the example 2 and the black fungus product prepared in the comparative example 5 are detected respectively, the black fungus snack food and the black fungus product are packaged normally by adopting the same packaging method, and then are stored in a dry and cool place, and the moisture content and brittleness of each group of black fungus products are detected respectively on the 60 th day, the 90 th day and the 180 th day. Wherein, the moisture measurement is carried out by using a GB 5009.3-2016 method, the crispness is scored by using a method for evaluating the taste in application example 1, and the crispness index is detected by using a texture analyzer to directly detect the crispness of the leisure food by Stable Micro Systems company. The test results are shown in Table 4.
Wherein: moisture content = moisture detection value/product quality x 100
TABLE 4 results of friability shelf life experiments
Figure GDA0004147738290000131
As can be seen from Table 4, the black fungus snack food prepared by the method of the invention has a shelf life of substantially no phenomena of moisture absorption and reduction of crispness within 6 months, and has a crispness index substantially unchanged. The brittleness of the black fungus snack food can be effectively improved by adding the calcium chloride with reasonable concentration, and the shelf life of the black fungus snack food can be remarkably improved by adding the maltose with proper concentration.
Application example 3
Texture property detection
The black fungus snack foods obtained in examples 1 to 3 and comparative example 1 were selected, and the hardness and brittleness of the black fungus crisps were measured by a texture analyzer. Measurement mode: the speeds before, during and after measurement are respectively 1mm/s,1mm/s,1mm/s, 5g of trigger force, 5mm of test distance and 500ppso of data acquisition rate. The test results are shown in Table 5.
TABLE 5 texture property measurement results
Sample of First brittle fracture Strength/g Maximum hardness/g Crisp index
Example 1 1224.4 3718.8 14
Example 2 1459.9 3787.6 16
Example 3 1147.6 3061.2 11
Comparative example 1 877.0 1642.6 6
As can be seen from table 5: among the texture characteristics of the black fungus snack food, the first brittle fracture strength, the maximum hardness and the crispness index of comparative examples 1 to 3 were compared, and the magnitude relationship of the texture characteristics was: example 2> example 1> example 3> comparative example 1, it was found that the results of the texture property inspection of the black fungus snack foods prepared in examples 1 to 3 and comparative example 1 were identical to the results of the sensory evaluation, and the results of example 2 were optimal. The amount of calcium chloride used in examples 1 and 2 was greater than that in example 3, the results of the texture properties of examples 1 and 2 were not significantly different, the results of the texture properties of example 3 were slightly inferior to those of example 2, and the values of the texture properties of example 2 were each better than those of comparative example 1 without the addition of calcium chloride and maltose in comparative example 1. Further, the addition amount of calcium chloride in example 2 was the optimum addition amount for improving the brittleness of the black fungus.
In conclusion, the black fungus leisure food prepared by the method has the advantages of complete appearance, crisp taste, good color and taste, poor hygroscopicity and long crispness retention period.
Although the foregoing embodiments have been described in some, but not all, embodiments of the invention, it should be understood that other embodiments may be devised in accordance with the present embodiments without departing from the spirit and scope of the invention.

Claims (9)

1. The preparation method of the black fungus leisure food is characterized by comprising the following steps of:
soaking black fungus to obtain foamed black fungus;
blanching the foamed black fungus to obtain cured black fungus;
mixing the cured black fungus with oil, and freeze-drying to obtain a black fungus leisure food;
beta-cyclodextrin is added during oil mixing; the oil for oil mixing is palm oil; the addition amount of the palm oil is 0.5-5% of the mass of the cured black fungus; the addition amount of the beta-cyclodextrin is 0.001-0.006% of the mass of the cured black fungus.
2. The method according to claim 1, wherein the means for mixing the oil comprises: beta-cyclodextrin is added into palm oil to be mixed with the cured black fungus.
3. The method of claim 1, wherein the soaking adds a hardening embrittling agent; the hardening embrittling agent includes maltose and calcium chloride.
4. The method according to claim 3, wherein the amount of maltose added is 0.1-3% of the mass of the soaking water, and the amount of calcium chloride added is 0.1-2% of the mass of the soaking water.
5. A method according to claim 3, wherein the soaking time is 2 to 4 hours.
6. The method according to claim 1, wherein the time for freeze-drying is 15 to 25 hours.
7. The method of claim 1 or 6, wherein the freeze-drying comprises a prefreezing stage, a sublimating stage and an analyzing stage.
8. The method of claim 7, wherein the pre-freezing stage is at a temperature of-50 ℃; the sublimation stage comprises 2 constant-temperature sublimation sections, namely a first constant-temperature sublimation section and a second constant-temperature sublimation section; the temperature of the first constant temperature sublimation section is minus 35 ℃, and the temperature of the second constant temperature sublimation section is minus 15 ℃; the analysis stage comprises 4 constant temperature analysis sections, namely a first constant temperature analysis section, a second constant temperature analysis section, a third constant temperature analysis section and a fourth constant temperature analysis section; the temperature of the first constant temperature analysis section is 0 ℃, the temperature of the second constant temperature analysis section is 35 ℃, the temperature of the third constant temperature analysis section is 55 ℃, and the temperature of the fourth constant temperature analysis section is 70 ℃.
9. The black fungus leisure food prepared by the preparation method of any one of claims 1 to 8 is characterized by good flavor, crisp taste, good swallowing feeling and strong moisture resistance.
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