Method for producing instant straw mushroom chips by adopting vacuum low-temperature dehydration technology

A production method, vacuum low temperature technology, applied in food preparation, food science, application, etc., can solve the problems of high loss of flavor and nutrients, low efficiency of dipping fruit and vegetable chips, and long product processing cycle, so as to shorten the production cycle, Effect of improving dipping efficiency and reducing frying time

Active Publication Date: 2012-04-11
NANJING UNIV OF FINANCE & ECONOMICS +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to effectively solve the defects of low dipping efficiency in fruit and vegetable crisps in the existing frying technology, long product processing cycle, deformation of crisps, serious

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the production of the vacuum fried product of instant straw mushroom chips

[0026] Select 10Kg of white and hard fresh straw mushrooms (moisture content 89.9%), slice them after cleaning, choose straw mushroom slices with uniform shape, the thickness of the mushroom slices is 2mm, blanching in 90°C water for 2min, blanching and cooling Straw mushroom slices were placed in a 20% (m / v) maltodextrin impregnation solution, and ultrasonically assisted for 30 minutes; after draining, they were left to coat the film with 0.75% (m / v) sodium alginate for 30 minutes, and sent to the Dry for 35 minutes in an air blast drying oven with a temperature rise of 80°C. The straw mushroom slices after hot air drying are sent to a low-temperature vacuum fryer for frying. The frying conditions are: the vacuum degree is 0.085-0.095MPa, and the palm oil temperature is 90°C; Put the basket into the palm oil, fry for 8 minutes, and then centrifugally deoil under vacuum at a spee...

Embodiment 2

[0028] Select 20Kg of white and hard fresh straw mushrooms (moisture content 89.9%), slice them after cleaning, choose straw mushroom slices with uniform shape, and blanch them in 90°C water for 3 minutes, put the straw mushroom slices after blanching and cooling into concentration In 25% (m / v) maltodextrin impregnation solution, use ultrasonic assisted impregnation for 30 minutes; after draining, use 0.5% (m / v) sodium alginate to let the coating film stand for 30 minutes, and send it to a drum that has been heated to 80°C Dry in an air drying oven for 35 minutes. The straw mushroom slices after hot air drying are sent to a low-temperature vacuum fryer for frying. The frying conditions are: the vacuum degree is 0.085-0.095MPa, and the palm oil temperature is 80°C; Into the palm oil, fry for 12 minutes, then centrifuge deoiling under vacuum at 300rpm, and discharge after 5 minutes of deoiling. At this time, the finished product is about 3.0kg, with a moisture content of 5.13% a...

Embodiment 3

[0030] Select 20Kg of white and hard fresh straw mushrooms (moisture content 89.9%), slice them after cleaning, choose straw mushroom slices with uniform shape, and blanch them in 90°C water for 3 minutes, put the straw mushroom slices after blanching and cooling into concentration In 20% (m / v) maltodextrin impregnation solution, use ultrasonic assisted impregnation for 25 minutes; after draining, use 0.75% (m / v) sodium alginate to let the coating film stand for 30 minutes, and send it to a drum set at 80°C Dry in an air drying oven for 30 minutes. The straw mushroom slices after hot air drying are sent to a low-temperature vacuum fryer for frying. The frying conditions are: the degree of vacuum is 0.085-0.095MPa, and the temperature of palm oil is 100°C; Blue into the palm oil, fried 10min. Then centrifugal deoiling under vacuum state, the rotating speed is 300rpm, after deoiling for 5 minutes, the finished product is about 2.4kg, wherein the water content is 2.05%, and the ...

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PUM

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Abstract

The invention discloses a method for producing instant straw mushroom chips by adopting a vacuum low-temperature dehydration technology, and belongs to the technical field of deep processing of agricultural products. The method for producing the instant straw mushroom chips comprises the following main processes of: performing pretreatments such as conventional picking, cleaning, segmenting, blanching, non-sulfur color protecting, ultrasonic aid impregnating, sodium alginate film coating and the like on fresh straw mushrooms, and then, performing hot air and vacuum frying combined dehydrating, centrifugal oil removing, seasoning and packing. By adopting the new processes of non-sulfur color protecting, ultrasonic aid impregnating, sodium alginate film coating and hot air and vacuum fryingcombined dehydrating, the oil content of the product is remarkably reduced while the sensory quality of the product is improved and the impregnating efficiency is increased. In the method, necessary freezing treatment in the conventional fruit and vegetable chip frying process is not needed, so that the processing time is greatly reduced, and the production period of the product is effectively shortened. The product obtained by using the method has the characteristics of high puffing rate, low oil content, good sensory quality and the like; and a feasible new path is provided for deep processing utilization of the straw mushrooms.

Description

1. Technical field [0001] The invention relates to a method for producing ready-to-eat straw mushroom chips by vacuum low-temperature dehydration technology, which belongs to the technical field of deep processing of agricultural products and relates to dehydration processing of agricultural products. 2. Background technology [0002] Straw mushroom belongs to the Agaricaceae Ophthalmaceae, and is an important tropical and subtropical mushroom. It is delicious and nutritious, and it is a very popular edible fungus for consumers. Regular consumption can eliminate food and heat, invigorate the spleen and replenish qi, clear heat, nourish yin and strengthen yang, etc. It is an excellent nutritional and health food with both food and medicine. [0003] Vacuum frying is a new food processing technology developed in the late 1960s and early 1970s. This technology mainly uses the principle of lowering the boiling point of water in food under negative pressure to achieve dehydration...

Claims

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Application Information

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IPC IPC(8): A23L1/28
Inventor 胡秋辉谌盛敏裴斐刘宇甘炳成苏开美任鹏飞卞梦瑶闫晓明程江华安辛欣赵立艳杨方美方勇马宁杨文建辛志宏
Owner NANJING UNIV OF FINANCE & ECONOMICS
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