Method for preparing low sugar edible fungi mushroom

A technology of edible mushrooms and dried mushrooms, applied in confectionery, confectionery industry, applications, etc., can solve problems such as poor plumpness and tissue hardening, and achieve the effects of sufficient raw materials, reduced fat absorption, and reduced costs

Inactive Publication Date: 2010-05-05
范根生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a method that can not only make the preserved mushroom tissue appear plump and soft, but also make the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: (preparation of fresh mushroom low-sugar edible mushroom)

[0023] Proceed as follows:

[0024] (1) Raw material selection and cleaning: choose fresh mushrooms with plump mushroom bodies, normal color, no peculiar smell, and no spots of diseases and insect pests as raw materials; clean the silt and other impurities with clean water, and set aside;

[0025] (2) Soup soaking of raw materials and diced mushrooms: soak clean raw materials in boiling water for 2 minutes, inactivate enzymes, and sterilize for 2 minutes; cut into 0.5-1.0cm diced mushrooms, drain and set aside;

[0026] (3) Prefabrication of sugar liquid and colloidal bacteria cooking liquid or superfine powder: sucrose and water are mixed and dissolved by weight 1: 1 to form 50% sucrose liquid, and set aside; tremella and water are mixed by weight 1: 10, Boil on warm fire and stir at intervals for 5 hours, add water to keep the ratio of 1:10 until the bacteria are boiled and melted into colloida...

Embodiment 2

[0030] Embodiment 2: (preparation of dried shiitake mushroom low-sugar edible mushroom)

[0031] In this example, step (1) selects dry shiitake mushrooms without impurities and mildew as raw materials; step (2) boils the raw materials in boiling water for 5 minutes; Fine powder; step (4) soak the dried shiitake mushrooms in 50% sucrose solution for 16 hours, add 2% tremella superfine powder, 0.6% citric acid and 0.015% potassium sorbate and cook for 0.7 hours; the remaining steps are the same Example 1.

Embodiment 3

[0032] Embodiment 3: (preparation of fresh oyster mushroom low-sugar edible mushroom)

[0033] In this example, step (1) selects the fresh oyster mushroom with thick meat, no peculiar smell, and no damage by diseases and insect pests as raw material; step (2) boils the raw material in boiling water for 7 minutes; step (3) mixes maltose and water by weight 1: 1 ratio mixed and melted; the golden ear and water were mixed in a ratio of 1:10 by weight, boiled on warm fire and stirred at intervals for 8 hours; step (4) soaked oyster mushroom diced in 50% maltose solution for 20 hours, added 3.5% golden ear boiling liquid, 0.8% citric acid and 0.015% potassium sorbate were boiled together for 0.8 hours; the remaining steps and techniques were the same as in Example 1.

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Abstract

The invention discloses a method for preparing low sugar edible fungi mushroom, belonging to the technical field of food processing. The method comprises the steps: (1) selecting and cleaning raw materials; (2) bleaching the raw materials in soup and dicing mushroom; (3) refining sugar liquor and jelly fungi boiled liquid or ultrafine powder; (4) soaking and co-boiling sugar liquor; (5) draining and drying; and (6) packaging, etc.. According to the method, the boiled liquid or the ultrafine powder prepared by making use of jelly fungi mushrooms like white fungus, golden fungus and the like, is used as filling agent by taking the place of conventional animal glue or vegetable glue, which not only achieves the purpose of full and soft low sugar mushroom tissue, but also prominently reduces the cost of the filling agent by more than half and improves nutrition and health-care functions of the low sugar edible fungi mushroom. The preparation method can be popularized and applied to food processing factories.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing low-sugar preserved edible mushrooms. Background technique [0002] Although there are more than 1,000 varieties of traditional preserved fruit in my country, most of their processing techniques use high-sugar dipping or boiling, and the sugar content is generally above 65%, which is a typical high-sugar product. With the development of the national economy and the improvement of people's living standards, the quality requirements of food are getting higher and higher, and the hygiene and safety performance, nutrition and health care functions of food are getting more and more attention from consumers. Modern medicine and scientific research on nutrition and diet have proved that excessive intake of sugar is not good for people's health, and it is easy to cause cardiovascular disease, obesity, high blood pressure, diabetes and children's dental cari...

Claims

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Application Information

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IPC IPC(8): A23G3/48
Inventor 范根生范雷法潘慧娟萧潇吕国英张作法
Owner 范根生
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