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Edible fungus paper type food product and method of producing the same

A technology of edible fungi and edible fungus enzymes, which is applied in the field of food processing, can solve the problems of poor texture, poor crispness, and changing the taste and color of paper-type food, so as to maintain nutritional components and flavor, mild production conditions, and nutritional value. high effect

Inactive Publication Date: 2011-11-02
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Add polysaccharides alone, the prepared vegetable paper has a soft taste, poor crispness, and poor texture in the mouth
Although the brittleness of vegetable paper can be increased by compounding soybean protein isolate or soluble starch with hydrophilic glue, adding a large amount of soybean protein isolate or soluble starch will obviously change the taste and color of paper-type food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] (1) Mix Agaricus bisporus with water in equal weight, beat the pulp, adjust the pH value of the solution to 6.5, add 0.05% papain and 0.2% cellulase, hydrolyze at 60°C for 1 hour, inactivate the enzyme at 90°C for 30 minutes, and spray dry to obtain Edible Fungus Enzymolyzate.

[0036] (2) Mix soybean protein isolate and water at a ratio of 1:5, add papain to hydrolyze until the degree of hydrolysis is 2%, inactivate the enzyme, and spray dry to obtain modified soybean protein.

[0037] (3) Mix 1 part of white sugar, 0.5 part of soy sauce, 0.1 part of yeast extract, 0.05 part of pepper, 0.005 part of lactic acid with 2 times the weight of water, and dissolve to obtain a compound seasoning liquid.

[0038] (4) Put 70 parts of edible fungus enzymatic hydrolyzate, 0.1 part of modified soybean protein and 50 parts of water in a mixer, stir well and pass through a colloid mill

[0039] (5) Use electric heating or steam double-roller feeding film making machine to make paper...

Embodiment 2

[0042] (1) Mix the shiitake mushrooms with water in equal weight, beat the pulp, adjust the pH value of the solution to 7.0, add 0.1% papain and 0.1% cellulase, hydrolyze at 55°C for 3 hours, inactivate the enzyme at 92°C for 25 minutes, and spray dry to obtain edible mushrooms Enzymolyzate.

[0043] (2) Mix soybean protein isolate and water at a ratio of 1:8, add papain to hydrolyze until the degree of hydrolysis is 3%, inactivate the enzyme, and spray dry to obtain modified soybean protein.

[0044] (3) Mix 2 parts of white sugar, 1 part of soy sauce, 0.3 part of yeast extract, 0.1 part of pepper, 0.01 part of lactic acid with 2 times the weight of water, and dissolve to obtain a compound seasoning liquid.

[0045] (4) 75 parts of edible fungus enzymatic hydrolyzate, 0.3 part of modified soybean protein and 75 parts of water were placed in a mixer, fully stirred evenly, and passed through a colloid mill.

[0046] (5) Use electric heating or steam double-roller feeding film ...

Embodiment 3

[0049] (1) Mix the shiitake mushrooms with water in equal weight, beat the pulp, adjust the pH value of the solution to 7.5, add 0.2% papain and 0.05% cellulase, hydrolyze at 55°C for 4 hours, inactivate the enzyme at 95°C for 20 minutes, and spray dry to obtain edible mushrooms Enzymolyzate.

[0050] (2) Mix soybean protein isolate and water at a ratio of 1:10, add alkaline protease to hydrolyze until the degree of hydrolysis is 5%, inactivate the enzyme, and spray dry to obtain modified soybean protein.

[0051] (3) Mix 3 parts of white sugar, 2 parts of soy sauce, 0.5 part of yeast extract, 0.2 part of pepper, 0.02 part of lactic acid with 2 times the weight of water, and dissolve to obtain a compound seasoning liquid.

[0052] (4) Put 85 parts of edible fungus enzymatic hydrolyzate, 0.5 part of modified soybean protein and 100 parts of water in a mixer, stir well and pass through a colloid mill.

[0053] (5) Use electric heating or steam double-roller feeding film making ...

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Abstract

The invention discloses an edible fungi paper type food and a preparation method thereof, which is mainly characterized in that according to the weight portion, 70 to 85 portions of edible fungi zymolyte, 0.1 to 0.5 portion of modified soybean protein, 1 to 3 portions of white granulated sugar, 0.5 to 2 portions of sauce, 0.1 to 0.5 portion of yeast extract, 0.05 to 0.2 portion of pepper, 0.005 to 0.02 portion of lactic acid and 50 to 100 portions of water are mixed uniformly and are processed by the technologies of passing a colloid mill, manufacturing membranes, seasoning, molding, etc., and then an edible fungi paper type food with high protein, high fibre and low fat is prepared. The edible fungi paper type food manufactured by the invention has abundant nourishment and good taste; the preparation method has mild condition, can realize the complete use of the edible fungi and can reserve the nutrient component and the taste of the edible fungi to the utmost extent.

Description

technical field [0001] The invention relates to food processing technology, in particular to an edible mushroom paper-type food and a preparation method thereof. Background technique [0002] Although my country's annual output of edible fungi has reached more than 10 million tons, accounting for more than 70% of the global total, ranking first in the world regardless of the variety, output and sales volume produced, most of them are fresh mushrooms, dried mushrooms, and salted mushrooms. , Canned mushrooms and other primary products or primary processed products, the technical content and added value of the products are low. [0003] Paper-shaped food was first developed by Japan, also known as paper vegetables, because its nutritional value is equivalent to its raw materials, and it is easy to store and transport, and has a crisp taste. It is a good snack food with broad market demand and development prospects. At present, domestic and foreign paper-shaped foods mainly use...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23P1/12A23L33/00A23P10/28A23P20/18A23P30/20
Inventor 崔春赵谋明熊犍赵海锋任娇艳
Owner SOUTH CHINA UNIV OF TECH
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